Sarson Ka Saag & Makai Ki Roti

Sarson Ka Saag & Makai Ki Roti

SAAG

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa -ambat-chuka.
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

·         Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.

·         Chop ginger, garlic cloves and chillies.

·         Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.

·         Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.

·         Add the ground saag and simmer the flame. Cook for few minutes.

·         Add the maize flour, red chilli powder, sugar and stir well.

·         Serve hot with paratha or makki ki roti. 

MAKAI KI ROTI

Ingredients:
6 tblsp butter
1 1/2 cup corn meal (makai ka atta)
salt to taste
1/4 cup whole wheat up flour


How to make makai  ki  roti :

·         Mix cornmeal, whole-wheat up flour and salt.

·         Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.

·         Divide the prepared dough into eight to ten equal portions.

·         Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.

·         Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.

·         Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.

·         Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.

·         Spray the cooked rotis with grease and serve hot with sarson ka saag.