Soak rajma and horse gram for 8 hours.

Knead wheat flour, oil, and water into a firm dough. Cover and set aside.

Pressure cook soaked lentils with 1 cup of water for 4 whistles, then reduce heat and cook for 5 more minutes. Release pressure naturally and drain water.

Let lentils cool, then grind into a coarse mixture.

Heat a saucepan, add cumin seeds, and sauté onions until translucent.

Add ground lentils and spice powders; mix well. Cook for 10 minutes.

Divide dough into lemon-sized balls.

Dust dough portions with flour, flatten, and roll into 3-inch circles.

Add 1 tablespoon of rajma and horse gram stuffing to the center.

Close paratha like a dumpling and seal properly.

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

Preheat skillet on medium heat.

Place rolled paratha on the skillet and cook on one side for 30 seconds, then flip.

Smear oil or ghee and cook, flipping until golden brown spots appear on both sides.

Serve hot with raita and masala chai.