Sarson ka saag & Makke ki Roti
Sarso ka saag aur makke ki roti is a quintessential meal every winter.Rich greens served with cornmeal bread is a powerhouse of nutrients.
Servings: 4
Ingredients
For sarson ka saag
- 4 cup boiled sarso/mustard leaves
- 1 cup boiled palak/spinach leaves
- 2 tablespoon oil
- 2 tablespoon makai ka atta/maize flour
For tempering:
- 1 cup tamatar/tomatoes
- 1 large pyaz/onion
- 1 tablespoon adrak/ginger
- 2 cloves lassan/garlic chopped
- 1 large hari mirchi/green chillies
- 2 tablespoon ghee/ mustard oil if vegan
- salt as per taste
For Makke ki roti
- 2 cups makai ka atta/maize flour
- ½ cup whole wheat flour
- water for kneading
Instructions
- Heat oil in a pan.
- Add mustard and spinach leaves.
- Now,add maize flour and mix well.
- Cook for 15 mins. Keep it aside.
For tempering:
- In another pan,heat oil or ghee for tempering.
- Add chopped onion,ginger,garlic,green chillies cook until rawness disappears.
- Add chopped tomatoes to this along with salt.Cook till tomatoes soften.
- Now add the tempering to cooked mustard-spinach leaves combo.
- Mix well and let it come to a boil.
- Serve hot with makke ki roti, mango pickle,buttermilk.
For Makke ki roti
- Knead a tight dough.
- Using a butter paper,baking sheet, roll into a flatbread.
- Cook it on a iron griddle,use few drops of oil after its semi cooked
Notes
To boil sarson/spinach , heat a pot with adequate water,add the cleaned and chopped leaves ,boil for 10 minutes
Or, you can pressure cook them with 2 cups of water for 1 whistle.
Or, you can pressure cook them with 2 cups of water for 1 whistle.