Makki di roti Sarso di saag

 Prep Time: 20 Minutes

Cook Time: 2 Hours

Serves: 4 Servings

 Level: Intermediate

Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Along with a steaming hot Makki roti and a dollop of butter or ghee this recipe is a yummy and lip-smacking treat in winters. A mix of palak, bathua, and sarso, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Add extra ghee for more taste

Ingredients

1. 750 gms sarso saag
2. 250 gms palak saag
3. 250 gms bathua saag
4. 2 cups water with a pinch of salt
5. 1 1/2 cup Makki atta
6. 4 green chili
7. 25 gms ginger
8. 2 Onions
9. 6 Garlic cloves
10. 100 gms ghee
11. 1/2 tsp red pepper powder
12. 1/2 tsp garam masala
13. 1/2 tsp coriander powder
14. For Makki ki Roti:
15. 1/2 kg Makki Atta
16. Water (for kneading)
17. Ghee (for frying)

Preparation

Prepare the Saag:

Step 1:

Add the three sagas, salt, and water into a pressure cooker & cook over low heat for 1 1/2 hours.

Step 2:

Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add Makki atta, and stir.

Step 3

Put back saag water and a little freshwater & boil over a slow fire.

Step 4:

Add green chilies & ginger & cook till saag gets thick.

Step 5:

For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.

Step 6

Mix into saag & garnish with julienne of ginger fried in ghee.

Prepare Makki ki Roti

Step 1:

Knead the Makki atta until it becomes a ball, add atta to dry it & knead.

Step 2:

Heat the Tava and add a little ghee so that it does not stick.

Step 3:

Make round shapes of Makki roti on chakla & carefully transfer them to the Tava.

Step 4:

Cook with ghee till golden brown.

Step 5:

Serve with hot Sarson da saag and gur and white butter.