Ingredients

Rajma (red kidney beans)                 1/2 cup
Whole wheat flour                                11/2 cups
Green chillies                                        2-3
Tomato puree                                       made from 1medium sized tomato
Red chilli powder                                 1/2 tsp
Fresh mint leaves                                a few
Cumin powder                                     1/4 tsp
Salt                                                          to taste
Oil                                                            to shallow fry


Method

Wash and soak the rajma overnight.
Pressure cook until soft. Drain, cool and mash the rajma well.
Finely chop the green chillies and the mint leaves.
Mix the wheat flour, the mashed rajma, tomato puree, green chillies mint leaves, salt, chilli powder and cumin powder.
Add water if required and knead into a soft dough. 
Smear with a little oil, cover and keep aside for 10- 15 minutes.
Divide the dough into equal sized balls and roll out into paranthas.
Cook the paranthas on hot tawa with a little oil.It can be cooked dry without oil too.
Serve hot with a little butter or yogurt.