Sarson Ka Saag Aur Makki ki Roti

Name: Sarson Ka Saag Aur Makki ki Roti
Total time: 2700 s
Yield: 4 People
Cuisine: Indian
Ingredients: 1/2 kg Sarson ka saag; 1/2'kg Palak; 2 teaspoon Ginger garlic paste; 2-3 whole garlic pods; 1-3 whole dry red chilli; 2 chopped onions; 2 chopped tomatoes; 1/2 kg makki ka atta; to taste Salt; to taste Chilli powder; 1 teaspoon ajwain; 1 teaspoon whole Jeera; as needed Oil for cooking; 100ml About water for kneading

Mona Puri @MonaPuri

#2020fav Sarson ka saag aur makki ki roti is a must dish in every household in winters

Mona Puri @MonaPuri

#2020fav Sarson ka saag aur makki ki roti is a must dish in every household in winters

Saved

Ingredients

30-45 minutes

4 People

For Sarson ka Saag :
1/2 kg Sarson ka saag
1/2'kg Palak
2 teaspoonGinger garlic paste
2-3whole garlic pods
1-3whole dry red chilli
2chopped onions
2chopped tomatoes
For Makki ki Roti :
1/2 kg makki ka atta
to tasteSalt
to tasteChilli powder
1 teaspoonajwain
1 teaspoonwhole Jeera
as neededOil for cooking
100mlAbout water for kneading

Saved

Steps

30-45 minutes

1

For Saag : Wash the sarson ka saag and palak thoroughly with water cut them into small chunks.
2

Now put the sarso ka saag and palak into pressure cooker. Do Not add water. And cook till 4 whistles on high flame. Let it remain in the cooker itself till the pressure releases on its own.
3

When cooled down, open the cooker and mash the saag coarsely with a masher
4

In a pan heat some oil. Add jeera,when it starts crackling add the garlic pods and dry red chilli whole, sute for a while. and then add ginger garlic paste.cookfor a minute or so.
5

Now to this add chopped onions and cook the onions till they turn golden brown. To it add chopped tomatoes cook for a while and then add salt and chilli powder according to taste and let on slow flame for another 5 minutes or so. Or till the saag is dry
6

For Maaki ki Roti : In a bowl take makki ka atta to it add salt, chilli powder, ajwain and a little water to knead it into a smooth dough. You have to knead it thoroughly using the pressure of your palms. Ot takes time and patience
7

Keep a non-stick tawa on slow flame for heating Now take a small ball of the dough. Wet your hands with water take the small ball of dough and keep on flattening it between your palms you can apply more water to your palms to help the dough flatten and then place it on the preheated tawa. Before placing it on rahein tawa sprinkle some water onto the hot tawa.
8

When cooked from one side, then flip it over and cook the other side also. You can fry them also like a parantha but I personally like it dry
9

Now serve hot with sarson ka saag.
10

Tip : I have added equal quantity of palak as to reduce the strong bitter flavour of sarson ka saag