India
Sarson Ka Saag & Makki Ki Roti Recipe
Cook Time | 120 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 750 gm sarson saag
- 250 gm palak saag
- 250 gm bathua saag
- 2 cups water salt pinch
- 1 1/2 cup makki atta
- 4 green chilly
- 25 gm ginger
- 2 onions
- 6 cloves of garlic
- 100 gm ghee
- 1/2 tsp red pepper powder
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- Makki ki roti
- 1/2 kg makki atta
- Water for kneading
- ghee
Ingredients
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Instructions
For the saag
- In a pressure cooker, add the three saags(greens), water and salt and cook on low heat for 60-90 minutes.
- Once the saag is cook, strain the saag and keep the saag water aside.
- Mash the saag in the cooker until it is ground
- Add the makki atta and stir
- Add the saag water you kept aside and a very little fresh water.
- Stir and boil over low heat.
- Now add the ginger and green chillies and cook till the gravy becomes thick.
- In a separate pain add chopped onions, ginger, garlic, red pepper powder, garam masala, dhani.
- Saute the mixture until the color of the onions become light brown
- Add the mixture to the saag gravy.
- Garnish with ginger fried in ghee
For makki ki roti
- Take the makki atta in a big bowl and add sufficient amount of water and knead till the atta becomes a ball.
- Add normal atta to dry it and knead
- Heat up a pan and add some ghee
- Make small balls of the big ball of makki atta.
- Roll out the small balls into flat not-to-thin round shapes. Carefully place the roti on the pan
- Cook the roti with ghee until it is golden brown.
- Serve with hot sarson ka saag and white butter.