Rajma Cheese Roti

Ingredients

Rajma (red kidney bean) – 1 ½ cup

Onion – 1

Green chilli/red chilli powder  – 2 or as per taste

Finely chopped garlic – 5 to 6

Corn – 1 cup

Capsicum – 1 cup chopped

Tomato – 1 cup chopped

Cheese

Salt as per taste

Chapatti or roti

Method

Soak rajma/red kidney bean overnight and then cook till soft.

Finely chop onion, tomato and capsicum.

Heat oil in a pan and add chopped garlic, sauté for a minute and then add onion and cook till translucent.

Add green chilli or red chilli powder, then add rajma, tomato,  corn, capsicum and salt. Add little water and cook till all the moisture is absorbed.

Remove and leave it to cool.

Heat a flat pan, place one chapatti on the tava, sprinkle little grated cheese and then rajma masala and then again top it with little cheese. Cover with another roti.

Cook on a slow flame till the cheese melts and both the chapattis stick to each other.

Remove and cut into four equal pieces and serve.