It’s a family tradition to make Sarson ka Saag and Makai ki Roti at home in winters. A perfect recipe comes out best with fresh ingredients. To get the country-side feel of having saag and roti have white butter and a small piece of jaggery too.
SARSON KA SAAG AND MAKKI KI ROTI
2 medium bunches of mustard leaves (sarson) roughly chopped
1 medium bunch of spinach leaves roughly chopped
½ medium bunch of bathua leaves roughly chopped
1 medium turnip peeled and cut into 1 inch pieces
1 medium carrot peeled and cut into ½ inch pieces
1 tbsp finely chopped ginger
1½ tbsps finely chopped garlic
2-3 green chillies finely chopped
Salt to taste
1 tbsp cornmeal (makai ka atta)
2 cups cornmeal (makai ka atta) + for dusting
¼ cup whole wheat flour
1 tbsp chopped fresh coriander leaves
Salt to taste
Ghee for applying
2 tbsps ghee
¼ tsp fenugreek seeds (methi dana)
1 medium onion finely chopped
½ tbsp finely chopped ginger
1 tbsp finely chopped garlic
½ tsp red chilli powder
White butter as required
Chopped jaggery as required
Onion wedges as required
Green chillies as required
1. Heat a pressure cooker. Add mustard leaves spinach leaves bathua leaves turnip carrot ginger garlic green chillies salt and 1 cup water and mix well. Cook on medium heat for 1 whistle. Reduce the heat to low and cook on low heat for 20-25 minutes.
2. Meanwhile to make the dough take cornmeal whole wheat flour coriander leaves salt and 1 cup warm water and knead into a soft dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
3. Take the cooker off the heat and allow the pressure to reduce completely.
4. Dust the worktop with some cornmeal take a small portion of the dough and shape it into a ball. Press it and place it on the worktop press it and spread it with your fingers and shape it into a disc. Dust off the excess flour.
5. Heat a non-stick tawa. Place the disc on it and cook on high heat for 1-2 minutes on each side. Apply some ghee and cook for a few seconds on both sides.
6. Open the cooker and mash it well with the help of a wooden churner. Add cornmeal and mix well. Switch the heat on and continue to mash and cook for 1-2 minutes. Cover and cook for 6-8 minutes.
7. Blend the mixture using an electric hand blender and blend till smooth.
8. To make the tempering heat ghee in a deep pan. Add onion and mix well. Cook till translucent. Add ginger and garlic and mix well. Add red chilli powder mix and cook for 1 minute.
9. Add the cooked mixture and mix well. Cook for 2-3 minutes. Transfer into a serving bowl. Garnish with white butter makki di roti chopped jaggery onion wedges and green chillies.
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