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Sarson Ka Saag & Makki Ki Roti सरसों का साग मक्की की रोटी

Yields1 Serving

Ingredients for Sarson ka Saag
 1 Bunch Saron Leaves1 (Gaddi)
 1 Bunch Bathua Leaves1(Gaddi)
 1 Meduin Size OnionFineley chopped
 2 Medium size TomatoPuree
 1 Green ChilliCut into pieces
 1 tbsp Ginger & GarlicFinely grated
 ½ tsp Cumin
 1 tbsp Mustard Oil
 ¼ tsp Red pepper powder
 ¼ tsp Coriander powder
 ¼ tsp Salt
 2 tbsp Wheat flouras thickening agent for Saag
Ingredients for Makki Ki Roti
 2 cups Makki Ka AttaYield (7-8 Makki Ki Roti with this quantity of flour)
 1 ¼ cups WaterRoom temperature
1

Sarson ka Saag

Method:

  1. Wash the Leaves (Mustard and Bathua leaves) and boil in pressure cooker for two whistle.
  2. Let pressure release naturally.
  3. Put them in a blender and pulse it 4-5 times until it's little smooth.
  4. Add Mustard Oil in a pan , when hot,add Cumin Seeds , when crackle, add finely chopped Onion and cook it until golden brown on medium flame.
  5. Now add grated Ginger- Garlic and cook until golden brown. Make sure to stir so it does not stick to the bottom of the pan.
  6. Add pureed Tomato and cook for couple of minutes, add Wheat flour to make the gravy thick.
  7. Cover it and cook for  10 minutes. Add pureed Saag and cook for another 7-8 minutes.
  8. Saag is ready to enjoy with Makki ki Roti.

Makki ki Roti.

1.Add room temperature water little by little in the flour and make smooth dough.

2.Divide in equal size round balls.

3.Rub each ball for at least 30 seconds on the rolling board before starting to roll the bread.

4.Take dry flour if needed while rolling the bread.

5.Place on the hot griddle and cook both sides or until it puffed up.

6.Hot Makki ki Roti is ready to be relished with Saag.