Name: Sarson ka Saag and Makki Roti recipe by Sunita Sharma at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 2
Ingredients: 3 cups of Sarson leaves cleaned; 1 cup bathua leaves; methi/fenugreek leaves 1/2 cup; 2 cups of spinach leaves, cleaned , chopped; 1 tomato , chopped; ginger 1 inch piece; Green chilies 4; onions 2 medium sized , chopped; garlic pods crushed 4; jeera/cumin seeds 1 teaspoon; Red chili powder 1 teaspoon; garam masala 1/2 teaspoon; Ghee 2 tablespoons for tempering; 1 tbsp white butter for topping; For Makki Roti: 200 grams makki flour; Ghee to drizzle; curd 1 cup; salt to taste

Ingredients Serving: 2

3 cups of Sarson leaves cleaned
1 cup bathua leaves
methi/fenugreek leaves 1/2 cup
2 cups of spinach leaves, cleaned , chopped
1 tomato , chopped
ginger 1 inch piece
Green chilies 4
onions 2 medium sized , chopped
garlic pods crushed 4
jeera/cumin seeds 1 teaspoon
Red chili powder 1 teaspoon
garam masala 1/2 teaspoon
Ghee 2 tablespoons for tempering
1 tbsp white butter for topping
For Makki Roti: 200 grams makki flour
Ghee to drizzle
curd 1 cup
salt to taste

Instructions

Boil tomatoes, ginger, green chilies, salt and leaves in 3 cups water for 20 minutes
Drain excess water and grind to coarse puree
Heat puree in a pan
mix 2 tablespoons makki flour in curd and add to the boiling saag
Keep stirring intermittently
heat 2 tbsp ghee in a pan
Splutter cumin seeds
add garlic and stir until aromatic
Add chopped onions and stir fry until translucent
Add red chili powder , garam masala and mix well
Add above mixture to boiling saag
Boil for 5 more minutes. Switch off. Keep it aside
Knead only for 1 roti at a time. Add 1/2 cup flour , sprinkle warm water about 2 to 3 tablespoons and knead for 2 minutes
Pat dough by hand to form circular roti
Heat a griddle , cook roti on each side for 3 minutes. Roast roti on direct flame over medium heat
Drizzle 1 tsp ghee on roti
Serve hot with saag topping it with dollop of white butter and raw onion

Similar Recipes