MAKKAI DI ROTI AND SARSON KA SAAG

Come winter… and vegetable market is so full of sarson and other greens… both me and my husband were born and brought up in Delhi… and we would eagerly wait for the winters (love Delhi winters) and my husband would go shopping sarson and methi greens every weekend and he would buy so many bundles that the look of it would make me go dizzy..  It is believed that saag should be prepared a day early, (infact, it can be kept in fridge for 2-3 days) and tadka should be given the next day… or the day you want to enjoy your saag.

INGREDIENTS
Sarson ka Saag	2 big bunch
Batua	1 big bunch
Palak (spinach)	1 big bunch
Onion	1 Medium
Garlic	2-10 cloves
Ginger	1 inch piece
Green Chilli	2
Jaggery	1 tsp
Makai atta (Corn flour)	2 tsp
Oil	2 – 3 tbsp
Salt	Little
FOR TADKA
Oil	2 tbsp
Butter	2 tbsp
Mustard Seeds	1 tsp
Onion (Finely chopped)	2 Medium
Tomato (Finely chopped)	4 Large
Turmeric Powder	1 tsp
Red Chilli Powder	2 tsp
Coriander Powder	2 tsp
Amchur	1/4 tsp
Salt	To taste
FOR ROTI
Makkai ka Atta	1 cup
Hot Water	As required
Ajwain (carom seed)	1/2 tsp
Salt	1/2 tsp
Oil	2 tsp

 

METHOD

• Wash and roughly chop sarson, spinach and batua (don’t have to use knife, roughly chop with hands).
• Heat oil in pressure cooker, add chopped onion and fry till golden brown. 
• Throw in ginger, garlic and green chilli, stir fry and add jaggery, chopped greens and corn flour.  Mix well.
• Pressure cook for 2 whistles.  Let it cool and grind it coarsely (don’t puree)

 

TADKA

• Heat oil and butter in a pressure cooker or kadai.
• Crackle Mustard seeds and add onion.  Fry till golden brown.
• Add all the dry masalas and salt to taste. Mix well.  Now add tomatoes and stir fry till it is cooked.  
• Add ground greens and mix well.  Cook for 15-20 minutes.'
• Garnish with ginger juliennes and butter.  Serve hot.

 

MAKKAI KI ROTI

• I always add ajwain while kneading dough for rotis.  It gives nice flavour and helps in digestion.
• Mix makkai flour, ajwain, oil and salt well.
• Knead it with hot water and roll it immediately else it will get dry.
• Since, there is no binding agent (like whole wheat flour), you may have to use hot water frequently while rolling.
• Use a sharp thin knife in case the rolled roti is not coming off the board. 
• Cook it in tawa and serve hot with butter and sarson ka saag.