Sarson da Saag naal Makke di Roti

Mustard greens have broad, frilled leaves.  Mustard greens have a distinct, crunchy yet tender texture. The flavour is peppery and gives off a spicy smell during cooking.



You will need:-

• 3 bunch mustard greens
• 1 bunch palak ( spinach )
• 2 tbsp kasoori methi ( dry fenugreek leaves )
• 2" ginger piece
• 4-5 big fat garlic cloves
• 4-5 fresh green chillies
• Salt to taste
• 1 tsp red chilli flakes
• 2 tbsp corn flour/maize flour
• 2-3 tbsp oil/ghee
• 1 tsp cumin seeds
• 1 medium onion finely chopped
• 1-2 dry red chillies
• pinch of hing

You will need :- Makke di Roti
• 2 cup fine cornmeal/maize flour -  light yellow colour  ( not corn starch )
• Boiling water
• 2 plastic sheets ( I used sandwich bag - cut open )
• Little chapatti flour to dust

Method:- Saag
Clean and wash both greens in plenty of water.
Pressure cook them with garlic, ginger and green chillies and salt , cook them for 3-4 whistles.
Turn off the heat and let pressure cool naturally.
Place boiled bhaji in a blender and grind to a coarse paste.
Once again cook bhaji in a pan on a low heat about 10-12 miutes. While cooking bhaji add corn flour little at a time and keep mixing bhaji.
Now heat oil/ghee in a small pan, add cumin seeds when they splutter add hing, kasoori methi and chopped onion.
Fry the onion till nice brown, add whole red chillies and chilli flakes , stir and pour over hot saag.
Mix well.
Serve with butter on top.

Method:- Makke di Roti
Place cornmeal in a bowl, add boiling water mix with a fork and leave it to cool or till you can handle the dough.
Knead the dough and make a firm dough. Not too hard.
Keep the dough covered with wet cloth while preparing rotis.
Take a small amonut of dough and roll into ball.
Lightly dust the dough with chapatti flour.
Place the ball on the one plastic sheet, and cover with another plastic sheet.
Roll it out the ball with rolling pin or with your hands through plastic sheet. It should not be too thin.
Cook roti on pre heated tawa or griddle. Turn it over and cook directly on a heat.
Smeared with ghee or butter and serve HOT with  Hot Sarnso da saag along with salad.