Sarson Ka Saag and Makki di Roti

Name: Sarson Ka Saag and Makki di Roti
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 500 grams mustard greens (about 1.1 lbs); 10 very small potatoes; 4 tomatoes, chopped; 6 tablespoons mustard paste; 1 tablespoon Kashmiri red chili powder; 3 tablespoons mixed spice powder (garam masala); 1/2 teaspoon turmeric; Salt, to taste; 1/2 teaspoon fennel seeds; 1/2 teaspoon black mustard seeds; 1/4 teaspoon fenugreek seeds; 1/2 teaspoon cumin seeds; 5 tablespoons mustard oil; (For Makki di Roti); 2 cups cornmeal (makki ka atta) (about 250 grams); 1 tablespoon carom seeds (ajwain); 1/2 teaspoon salt; 100 grams ghee (about 7 tablespoons)

Priya Dwivedi @cook_17183810

Chhapra Bihar.

Today I'm sharing a special winter recipe: Sarson Ka Saag and Makki di Roti. I've made it in a unique way, using only mustard greens without mixing in any other greens. I hope all my friends enjoy this recipe. This is also my last recipe of 2020 that I'm sharing.

Priya Dwivedi @cook_17183810

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Ingredients

50 to 60 minutes

Serves 5 servings

500 gramsmustard greens (about 1.1 lbs)
10very small potatoes
4tomatoes, chopped
6 tablespoonsmustard paste
1 tablespoonKashmiri red chili powder
3 tablespoonsmixed spice powder (garam masala)
1/2 teaspoonturmeric
Salt, to taste
1/2 teaspoonfennel seeds
1/2 teaspoonblack mustard seeds
1/4 teaspoonfenugreek seeds
1/2 teaspooncumin seeds
5 tablespoonsmustard oil
(For Makki di Roti)
2 cupscornmeal (makki ka atta) (about 250 grams)
1 tablespooncarom seeds (ajwain)
1/2 teaspoonsalt
100 gramsghee (about 7 tablespoons)

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Steps

50 to 60 minutes

1

First, remove the stems from the mustard greens and finely chop the leaves.
2

Boil the potatoes and cut them in half. Also, boil the mustard greens. Drain the greens using a strainer and mash them well by hand.
3

Heat a pan on the stove and add 2 tablespoons mustard oil. Sauté the potatoes on medium heat until they turn golden brown. Once browned, turn off the heat.
4

Heat another pan and add mustard oil. Add all the whole spices (fennel seeds, mustard seeds, fenugreek seeds, cumin seeds) and let them crackle.
5

Add the mustard paste to the pan and sauté until the oil separates.
6

When the mustard paste becomes fragrant, add all the dry spices, chopped tomatoes, turmeric, and salt to taste. Sauté for 2-3 minutes.
7

Once the tomatoes are soft and the spices are well cooked, add 2 small bowls of water, the sautéed potatoes, and the mashed mustard greens. Bring to a boil, then turn off the heat. The Sarson Ka Saag is now ready.
8

To make Makki di Roti, take a large bowl. Add 2 cups cornmeal, carom seeds, 1/2 teaspoon salt, and 2 tablespoons melted ghee. Knead well until the dough is smooth.
9

Heat a griddle (tawa) on the stove and grease it with ghee.
10

Divide the dough into small balls for each roti. Flatten each ball by hand, dust with dry cornmeal, and gently roll out into small circles. Place on the hot griddle and cook both sides, applying ghee, until golden brown. Repeat for all rotis.
11

Place the Makki di Roti on a serving plate and the Sarson Ka Saag in a serving bowl. Drizzle a little ghee on top and serve hot.