Makki di Roti-Sarson da Saag
Ingredients
  • 1big bunch Sarson leaves (mustard leaves)
  • 1bunch Spinachleaves
  • xbdbunch Bathua leaves (Chenopodium album)(optional)
  • 2 onionschopped
  • 2 tomatoeschopped
  • 4 – 5pods garlicfinely chopped
  • xbdinch gingerpiece crushed
  • xbdtsp seedscumene
  • 2tsp flourMakki (Cornmeal)
  • to taste Salt
  • 1tsp butterfor cooking and as much as you can have for topping
  • 1tsp oil
  • xbd heat 1tsps Spinach butter seeds chopped garlic ginger onion .Sautxe9 till onions tomatoes water salt Flour water RotiRoughly chop the cleaned, washed leaves of Sarson, (donu2019t remove spinach stalks) and Bathua . Pressure cook for hour. Cool and coarsely puree in a food processor. In a pan and oil. Add cumene ,, crushed and become translucent. Add chopped and cook till they become tender. Add the Sarson puree and cook for almost 15 minutes .Add if required. Add . Make a slurry of the Makki in and add to the saag.Cook for a few minutes. Serve piping hot with Makki .
For the Makki Roti
Instructions
  1. Add salt to the Makki flour. Knead into a dough by adding warm water. Divide into small balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface like you do for Bhakri, or on a plastic sheet taking care that the Roti is not too thin.Cook on a hot griddle brushing oil on both sides.Top with a spoonful of butter and serve hot with Sarson da Saag.
  2. For variation try adding fresh green Methi(fenugreek) leaves and chopped green chillies to the Makki dough.It tastes even better.This can be eaten like a paratha without the saagwith lotso butter!