Sarson Ka Saag and Makki Ki Roti

Name: Sarson Ka Saag and Makki Ki Roti
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs mustard greens (500 grams); 7 oz spinach (200 grams); 4 green chilies; 1 small piece of ginger; Salt to taste; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric; 2 tablespoons ghee (clarified butter); 1/2 teaspoon cumin seeds; 1 pinch asafoetida (hing); Cornmeal as needed (for the roti)

Priyanka555 @Priyanka555

Sarson Ka Saag and Makki Ki Roti

Priyanka555 @Priyanka555

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Ingredients

40 minutes

Serves 4 servings

1.1 lbsmustard greens (500 grams)
7 ozspinach (200 grams)
4green chilies
1small piece of ginger
Salt to taste
1/2 teaspoonred chili powder
1/2 teaspoonturmeric
2 tablespoonsghee (clarified butter)
1/2 teaspooncumin seeds
1 pinchasafoetida (hing)
Cornmeal as needed (for the roti)

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Steps

40 minutes

1

First, chop and wash the greens. Add green chilies, ginger, water, and salt to the greens and bring to a boil.
2

Once the greens are boiled, let them cool, then coarsely blend them. Add 1 small bowl of cornmeal and mix well.
3

In a pressure cooker, heat ghee, add asafoetida and cumin seeds. Add the blended greens, turmeric, and red chili powder. Cook for about 15 minutes. The saag is ready.
4

In a bowl, take cornmeal and gradually add water to knead into a dough.
5

Divide the dough into portions. Place a portion on a flat surface and gently pat it out with your hands to form a flatbread.
6

Place the flatbread on a hot griddle and cook on both sides. Then cook directly over the flame until done. Spread ghee on the roti and serve hot with the mustard greens.