Sarso ka saag with makki ki roti

Saraso ka saag and makki ki roti

I always wanted to try my hands on sasrso ka saag and makki ki roti. This recipe requires varieties of green.  In Chennai, 

getting Sarso ka saag is very difficult. one of my friend arranged this from Delhi. Then another difficult task started; that is to get other greens for this dish. But I  failed to arrange these except spinach or palak. I thought to myself it was better to proceed this dish with available ingredients. In the meantime I got radish leaves. So now I have three greens to go forward with my recipe.

Sarso ka saag or mustard leaves are full of peppery and rich flavours and also very less in calories. Sarso ka saag is full of fiber, vitamins and minerals. It may help protect from heart disease, diabetes and even cancer. 

Here is my jugad recipe of Sarso ka saag for all..

Sarso ka saag( mustard leaves)- 1 bunch

Palak patte( spinach leaves)- 1bunch

Muli ke patte( radish leaves)- 1/2 bunch

Onions- 2medium size

Garlic- 7 to 8 cloves

Ginger- 2inches piece

Tomatoes- 2medium

White radish- 1small

Green chilli- 1

Red chilli powder- 1tsp

Haldi powder- 1/2 tsp

Hing- 1/4tsp

Water- 2cups

Sugar- 1/2tsp

Maize flour-2 to 3tbsp

Cream - 3tbsp

For tempering 

Butter- 2 tbsp

Zeera-2tsp

Whole Red chilli- 2

Onion- 1 small

Garlic- 3 cloves

Clean and soak the mustard leaves so that all the sand and dirt will be cleaned properly. Then strain it on a colander for some time and chop them randomly and keep aside. Repeat the same procedure with radish leaves and spinach.

In the meantime chop onion, ginger, garlic, tomatoes and radish. Clean everything properly before chopping. 

In a pressure cooker add chopped greens, onion, ginger, garlic, tomatoes, radish,   salt, haldi, red chili powder, hing and add water to it and close the lid and cook for 2 to 3 whistles. Let it cool down and open naturally.

Open the cooker and strain the cooked stuff and collect the stock. Then grind the leaves into a smooth paste. Then add the stock which we  got while boiling the saag.   Transfer this to a heavy and deep buttom pan. I prefer pressure cooker for this process.

Keep the cooker on gas again and add maize flour or makke ki atta to it. Mix it properly without any lumps and cook. Boil it for 15 to 20 mins stiring all the time so that the saag won't stick to the base. At this moment add sugar and balance the seasoning. Add cream to it too.

At the finishing of 20 mins saag will be thick a bit. Now it's time to temper the saag. Chop the onion and garlic. In a pan add butter and let it heat. Add zeera and red chillito it and let it change the colour. Ten add garlic and cook it up to brown. Then add onion and cook properly. Add this tadka or temperingto the saag. Garnish with cream and serve with makki ki roti.

Makki ki Roti

Makki ki Roti- 2 cups

Wheat flour- 1cup

Salt to taste

Warm water to knead the dough

Butter to cook roti and garnish

Mix wheat flour and size flour together. Add salt to it and knead a dough using warm water. It shouldbe a soft and tight dough. Cover a wet cloth and let it rest for 20mins.

Then roll it and make makki ki roti. Heat tawa and put the roti on it and flip it when one-sided is cooked. Then add butter to it and cook and transfer to a plate. 

Serve this with Sarso ka saag. Best thing for winter..