Highlight recipe: Sarson ka saag & makki ki roti (Mustard greens and unleavened corn bread)
TWCT is glad to publish its highlight recipe, Sarson ka saag & makki ki roti by its new and talented member Ekta Sharma from Bangalore, India. This is a popular Regional winter delicacy famous in the northern part of India (Specially Punjab), where Sarson ka saag is the mustard greens preparation and Makki ki roti is unleavened corn bread.
Recipe follows.
Ingredients
- Sarso Saag - 400 grams
- Spinach - 100 grams
- Bathua - 100 gra,s
- Tomato - 3 (250 grams)
- Green chilly - 2
- Ginger paste - 1 inch piece
- Mustard oil - 2 to 3 tbsp
- Green coriander - 2 tbsp (finely chopped)
- Maize flour - 2 to 3 tbsp
- Cumin seeds - 1/2 tsp
- Asafoetida - 1 pinch
- Turmeric powder - 1/4 tsp (optional)
- Coriander powder - 1 tsp
- Red chilly powder - 1/4 tsp
- Salt - according to taste
Method:
- Clean the sarson leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
- Chop the sarson leaves, spinach leaves and bathua leaves finely when dry.
- Also, wash tomato, green chili and ginger, place them in mixture jar and make a fine paste.
- Place sarson leaves, spinach and bathua leaves in a pressure cooker, with 1/2 cup water.
- Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
- Open the lid of pressure cooker and mash the veggies with a spoon.
- Heat 2 tbsp of ghee in a wok. When the oil is hot, add cumin seeds first. After they crackle, add asafoetida, turmeric powder and coriander powder.
- Saute for a while and add maize flour into it.
- Stir constantly to roast the flour until it gets little dark in color.
- Now add tomato-green chilly-ginger paste into it and saute the masala until you see oil leaving the edges of masala. Keep stirring.
- When the masala is cooked well, add the mashed greens into it, followed by red chilly powder and salt. Mix well.
- Cover and cook on low flame for 10 to 12 minutes. Stir the saag after every 1 to 2 minutes. Saag is now ready.
For Makki ki Roti....
- Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough.
- Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
- Meanwhile preheat a tawa (flat bottom pan). Pinch some dough and roll into a round shape.
- Wet your hands with some water and flatten the dough ball into a chapatti.Very gently place this rolled roti on the tawa.
- When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
- Now lift the roti with tongs and roast it directly on the flame until it gets golden brown spots on both the sides.
- Place the roti on a bowl placed over a plate.
- Apply some ghee over it. Likewise prepare rest of the rotis.
- You can roll out rotis on polythene wrap as well. For this, apply some water on the polythene sheet.
- Also, apply some water on the dough ball.
- Place a dough ball over it.
- Cover the dough ball with the polythene sheet and flatten the dough ball with your palms or with help of a rolling pin.Very gently separate the roti from a polythene sheet.
- Place it on tawa to roast until it gets brown spots on both sides and serve after applying some ghee.
- Serve this tempting maize flour roti (Makki ki roti )and sarso saag...
Bon Appetit!
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