INGREDIENTS
Sarson ka Saag aur Makki Ki Roti
Servings - 8
INGREDIENTS
Maize flour - 200 grams
Salt - 1/4 teaspoon
Carom seeds - 1/8 teaspoon
Grated radish - 60 grams
Warm water - 80 milliliters
Butter paper
Desi ghee - for brushing
Green chili - 15 grams
Ginger - 25 grams
Salt - 1/4 teaspoon
Water - 500 milliliters
Salt - 1 teaspoon
Mustard leaves - 1 kilogram
Wild spinach - 300 grams
Spinach - 600 grams
Maize flour - 40 grams
Desi ghee - 40 milliliters
Garlic - 25 grams
Onions - 160 grams
Desi ghee - 30 milliliters
Asafoetida - 1/8 teaspoon
Garlic - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 200 grams maize flour, 1/4 teaspoon salt, 1/8 teaspoon carom seeds, 60 grams grated radish and mix it well.
2. Add 80 milliliters warm water and knead it into a dough.
3. Take a ball from dough and place it on a butter paper.
4. Flatten it with the help of your fingers.
5. Remove it from butter paper and place it on a hot tawa.
6. Cook on moderate heat for 2 - 3 minutes and flip it gently.
7. Brush it with desi ghee.
8. Flip it to the other side.
9. Cook until it turns dark brown in color from both sides.
10. Remove it from heat and keep aside.
11. Take a mortar, add 15 grams green chili, 25 grams ginger, 1/4 teaspoon salt and mash it with the help of a pestle. Keep aside.
12. Take a heavy skillet, add 500 milliliters water, 1 teaspoon salt and mix it well.
13. Bring it to a boil.
14. Then, add 1 kilogram mustard leaves, 300 grams wild spinach and mix it well.
15. Cover it with lid and cook for about 5 minutes on medium heat.
16. Open the lid, add 600 grams spinach, crushed ginger and green chili and mix it well.
17. Again cover it with lid and cook for about 1 hour on medium heat.
18. Open the lid and mash the mixture properly.
19. Again cover it with lid and cook for about 40 minutes on medium heat.
20. Open the lid and again mash the mixture properly.
21. Remove it from heat and place it on a shelf.
22. Add 40 grams maize flour and mix it well. Keep aside.
23. Heat 40 millilitres desi ghee in a skillet, add 25 grams garlic and stir for 2 - 3 minutes.
24. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
25. Now, add the prepared saag in it and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Remove it from heat and keep aside.
28. Heat 30 milliliters ghee in a pan, add 1/8 teaspoon asafoetida, 2 tablespoons garlic and stir for 1 - 2 minutes.
29. Remove it from heat.
30. Pour the tempering over the saag.
31. Serve with prepared makki ki roti.