Rapini Stuffed Parathas

Makes 10 parathas
Stuffing:
Broccoli Rabe – 1 bunch
Onions – 1/2 medium-sized
Garlic cloves – 2
Green Chillies – 4
Turmeric powder – 1/4th tsp
Salt – 1/2 tsp or to taste
Cumin seeds – 1/2 tsp
Oil – 2 tsps
Paratha Dough:
Whole Wheat Flour – 1n1/2 cups
Salt – 3/4th tsp
Water (at room temperature) – as required
Oil – 2 tsps
To make the stuffing:
Take the rapini bunch and cut off the bottom 1/4th part of the stalks. Then check for any thick stalks in between the bunch and separate the leaves and buds from them. Rinse the leaves and buds under fresh running water and set aside. In a sauce pan, heat about 4 to 5 cups of water. Add a tsp of salt and a tsp of sugar. Once, the water comes to a boil add the rapini leaves and buds. Blanch for 5 minutes. Drain all the water and rinse the rapini under cold running water. Squeeze all the excess water from the rapini and set aside. In a skillet pan, heat 2 tsps of oil. Add cumin seeds, finely chopped onions, green chillies and minced garlic. Saute for a few minutes until the onions are translucent. Chop the set aside rapini into smaller bits and add it to the saute. Saute for a few minutes until the mixture is a little dry. Season it with turmeric and salt. Further saute for 2 to 3 minutes and set aside.
To make the dough:
Prepare the dough well before making the stuffing. Make a nice, smooth dough with whole wheat flour, salt and water. Add 2 tsps of oil over the dough and knead again for a minute or two.
To make the stuffed parathas:
Divide the dough into lemon sized balls. Roll out the dough into a 6-inch dia round. Take a spoonful of stuffing, make into a small ball and place on the rolled out dough. Fold all the corners of the dough, lightly flatten it at the center and roll it out into a nice paratha frequently dusting with extra flour. On a tava or a pan, spread out a tsp of oil. Place the rolled-out paratha and fry it on both sides evenly for a minute or so applying oil on the other side too.
To make cucumber-tomato raita:
Use 1/2 cup of plain yogurt. Add 1/2 cup of water and smooth out the yogurt using a whisk. Add a pinch of salt (or to taste), finely chopped handful of red onions, a couple of green chillies, finely diced 1/2 cup of tomatoes and cucumbers and some roughly chopped coriander leaves. Chill it on the refrigerator until serving time.
Serve these parathas with raita or any other side-dish/curry you like. These are equally delectable with chutneys or pickles.
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