The north Indian dish Sarson da Saag te Makki di Roti is a classic winter cuisine. It is best had with some white butter and jaggery. This special combination of meals makes everyone drool in winters. Sarson or mustard leaves are rich in top-class antioxidants and essential micronutrients, primarily iron. As the winter chill sets in this "Sarson ka Saag" will keep you warm.
INGREDIENTS
Mustard Leaves (Sarson Saag) – 450 gm
Spinach – 150 gm
Garlic – 2 Cloves
Green Chillies – 3 Nos
Clarified Butter (Desi Ghee) – 3 tbsp/45 gm
Chopped Onion – 1 Small
Chopped Garlic – 2 Cloves
Chopped Ginger – 1 Inch
Whole Red Chillies – 3 Nos
Red Chilli Powder – ½ tsp/2.5 gm
Turmeric – ¼ tsp/1 gm
Salt – As per taste
Makki Ka Atta – 2 Cups/450 gm
Carom Seed (Ajwain) – ½ tsp/2.5 gm
Salt – 1 tsp/5 gm
Warm Water
METHOD
Sarsor Ka Saag:
In a Cooker add Mustard Leaves, Spinach Leaves, Water, Garlic and Green Chilies.
Cover and give 3 Whistle.
Saute and Mash well using Muddler. (Flame should be on medium setting).
Add Maize Flour, Mash and Cook for 10 Minutes.
In a Pan, heat Clarified Butter, Whole Red Chilies, Chopped Garlic, Chopped Ginger and Saute.
Add Chopped Onion and fry till brownish.
Now add boiled Saag mixture and mix well.
Add Turmeric Powder, Red Chili Powder, Salt and Saute for 10 Minutes.
Then add Clarified Butter, Cover and Cook for 5 Minutes.
Add White Butter and Cook for 15 Minutes on medium flame for a Tasty Saag.
Makki Ki Roti:
In a separate Bowl add Maize Flour, Carom Seed, Salt and Warm Water then mix well.
Add more water to bring into flowy consistency.
Preheat the Tawa on medium flame and add 2 small laddle of Maize Flour mixture.
Spread 1 tsp Desi Ghee on both side and fry the Roti.
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