Sarso ka saag&makki ki roti

Name: Sarso ka saag&makki ki roti
Yield: 5 servings
Cuisine: Indian
Ingredients: the Sarson Saag; 1 big bunch Sarsonleaves (mustard leaves); 1 bunch Spinach leave; 1/2 bunch Bathua leaves (Chenopodium album); 1/4 bunch green methi(optonal); 2 onions chopped 2; tomatoes chopped; green chillies 5 crushed; 4-5 garlic pods finely chopped; 1/2 inch ginger piece crushed; 2 tsp Makki flour (Cornmeal); to taste Salt; Desi ghee or butter

Santosh Bangar @cook_7760470

Mention Punjabi food and the first thing that comes to mind is makke ki roti and sarson ka saag.this traditional dish I learnt from my mother though I am not cook similar to her but I tried my best and remember my mom..

Santosh Bangar @cook_7760470

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Ingredients

5 servings

the Sarson Saag
1big bunch Sarsonleaves (mustard leaves)
1 bunchSpinach leave
1/2 bunchBathua leaves (Chenopodium album)
1/4 bunchgreen methi(optonal)
2onions chopped 2
tomatoes chopped
green chillies 5 crushed
4-5garlic pods finely chopped
1/2 inchginger piece crushed
2 tspMakki flour (Cornmeal)
to tasteSalt
Desi ghee or butter

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Steps

1

Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua. Pressure cook for 1 hour. Cool and coarsely puree in a food processor
2

Add makki ka atta green chillies and paste of ginger to this sag. Add salt.Cook for 10-15 minutes.
3

Pan heat 1 tsp butter and oil. Add,chopped garlic and onion.Sauté till onions become translucent.
4

Add chopped tomato to it and cook till butter comes out.Add sag to itand cook for 5 minutes. It is ready to eat.Serve piping hot with makki di roti
5

MAKKE DI ROTI: 2 cups Makki Flour (cornmeal) Lukewarm water Salt to taste
6

Add lukewarm water to flour and knead with palms. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface or on a plastic sheet taking care that the Roti is not too thin.Cook on a hoAdd salt to the Makki flour. Knead into a dough by adding warm water. Divide into small t griddle brushing oil on both sides. Top up with butter and serve with sag.