In a bowl, add wheat flour, cooking oil, and water. Knead into a firm, non-sticky dough.

Cover the dough and let it rest.

Pressure cook the soaked rajma and horse gram dal with water for 4 whistles. Reduce heat and cook for 5 more minutes.

Release the pressure naturally and drain the water. Allow the lentils to cool.

Grind the cooked lentils into a coarse mixture.

Heat a saucepan, crackle cumin seeds, and saute onions until translucent.

Add the coarsely ground lentils along with garam masala powder, coriander powder, red chilli powder, amchur powder, and black pepper powder. Mix well.

Cook the stuffing for 10 minutes.

Divide the dough into lemon-sized balls.

Dust the dough portions in flour, flatten, and roll into a 3-inch diameter circle.

Add a tablespoon of the rajma and horse gram stuffing in the center.

Close the paratha by folding it from all sides like a dumpling and seal properly.

Dust the stuffed paratha ball in flour and roll into 5-inch diameter parathas.

Preheat a skillet on medium heat.

Place the rolled paratha on top and cook on one side for about 30 seconds.

Flip the paratha and smear some oil or ghee to cook.

Cook the paratha by flipping over a couple of times until golden brown spots appear on both sides.

Serve the parathas hot.