Makki Ki Roti Sarso Ka Saag
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Sarso saag and maize flour roti,this scrumptious and super hit combo always makes most of us drool. The best indian bread that best accompaniments this saag is makka roti.steaming hot makki roti with sarso saag and a dollop of butter of ghee is a yummy and lip smacking treat in winters.so, here is an easy method for preparing sarso saag and makki roti.
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Ingredients
- Method for sarso saag:
- Sarso saag 750 gm
- 250 gm spinach saag
- 250 bathua saag
- 2 cup water with a pinch of salt
- 4 green chilli 25 gm ginger, 2 onions
- 3 250 gm tomatoes, 6 cloves garlic
- Mustard oil 2 to 3 tbsp / 100 gm ghee
- Green coriender 2 tbsp
- Red chilli pwr 1 tsp 1 tsp coriender pwr
- Salt less than 2 tsp or as per taste
- For makki ki roti:
- 1/2 kg makki atta ghee 2 tbsp, 1 cup kneading water
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Instructions
- Pluck leaves of sarson and palak bathua,wash them in running water and drain water.keep aside.
- Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta, little fresh water & boil over slow fire.
- Add ginger & cook till saag gets thick. For tadka, add chopped onions,tomatoes, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
- Mix into saag & garnish with julienne of ginger fried in ghee.
- Prepare Makki ki Roti: Knead the makki atta until it becomes a ball, add atta to dry it & knead. Heat the tava and add a little ghee so that it does not stick.
- Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown. Serve with hot sarson da saag and gur and white butter.
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