Makai Di Roti Sarso Di Saag

📝INGREDIENTS

For Sarson Da Saag Recipe:

• 2 bunches sarson (mustard greens) – chopped
• 2 green chilies – chopped
• 1–2 inch piece of ginger – chopped
• 5–6 cloves garlic
• Salt – to taste
• 2 tbsp makki ka atta (cornmeal) – for thickness
• 1–2 tbsp ghee or oil
• 1–2 tbsp ghee
• 1 medium onion – sliced
• 1–2 dry red chilies
• ½ tsp hing (asafoetida)
• 1 tsp jeera (cumin seeds)

For Makki Di Roti Recipe:

• 2 cups makki ka atta (maize flour)
• Warm water – to knead
• Salt – to taste
• Ghee or butter – to serve

👩‍🍳Recipe

For Sarson Da Saag Recipe:

-Wash greens thoroughly and chop roughly.

-Boil with 1.5 cups water, green chilies, ginger, and garlic in a pressure cooker or large pot for 6–7 whistles.

-Cool and blend to a slightly coarse purée.

-Return to pan, add makki ka atta gradually while stirring. Cook on low for 25–30 mins, stirring occasionally.

-Prepare tadka in ghee: fry cumin, hing, onions, and dry red chili till golden.

-Pour tadka into saag, mix, and simmer for 5 more minutes.

-Add a dollop of ghee or white butter before serving.

For Makki Di Roti Recipe:

-In a bowl, mix flour, salt, and ajwain.

-Add warm water little by little to form a soft dough (slightly crumbly is okay).

-Take a ball, flatten with hands or roll gently between plastic sheets (or pat with wet hands).

-Cook on tawa on medium flame till golden brown spots appear on both sides.

-Apply ghee/butter generously on top.