Makki Di Roti Sarson Da Saag
Serves: 3-4 persons
Ingredients:
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Broccoli Leaves
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Spinach
For the roti:
- 1 cup maize flour/makki ka atta
- 2½ cup whole wheat flour
- ½ teaspoon carrom seeds
- Salt to taste
- Water to knead the dough
- ghee/butter
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For the saag:
- 1 bunch mustard leaves or broccoli leaves
- ½ bunch spinach
- 2 tomatoes chopped
- 2 onions chopped
- 1 tablespoon ginger garlic paste
- ½ teaspoon green chili paste
- 3 tablespoon maize flour/makki ka atta
- ½ teaspoon red chili powder
- 3 tablespoon ghee/butter
- ¼ teaspoon cumin seeds
- Pinch of turmeric powder
- Pinch of asafoetida
- Salt to taste
Method:
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To make roti:
- Mix all the dry ingredients in a bowl. Add enough water to knead dough.
- Make medium sized balls of the dough.
- Dust the surface with whole wheat flour and roll the dough to make roti.
- Heat tava/griddle. Place the roti on tava and grease the sides and top of the roti with ghee/butter.
To make sarson da saag:
- Wash and chop mustard and spinach leaves well.
- Pressure cook them with a glass of water for around 8-10 minutes.
- Blend them until smooth.
- Heat ghee in a pan and add cumin seeds, asafoetida, and turmeric powder.
- Add chopped onions and fry them till light brown. Add ginger garlic paste and tomatoes.
- Add maize flour and stir throughly.
- Add the blended mixture of green vegetables. Add red chili powder and salt.
- Adjust the consistency of water and stir occasionally. Let it cook for 5-10 minutes.
- Serve makki di roti and sarson ka saag immediately.
Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi