Full Written Recipe for Sarson da saag aur makke di roti
Prep time: 30 minutes
Cooking time: 1.5 hours
Serves: 6
For sarson da saag
Ingredients:
• Mustard leaves (sarson) 4 big bunches
• Spinach 2 large bunch
• Wild spinach (bathua) 1 large bunch
• Water 1.5 litres
• Salt to taste
• Thecha
1. Garlic 15-18 cloves
2. Ginger 1 inch
3. Green chillies 3-4 nos.
4. A pinch of salt
• Maize flour (makke ka aata) 3/4th cup
For tadka
• Ghee 2 tbsp
• Onions 1 medium size (chopped)
• Garlic 8-10 cloves (roughly chopped)
• Ginger ½ inch (chopped)
Methods:
• Thoroughly wash all the three leaves to remove excess dirt and further chop them finely. The finer you chop the quicker and better the saag will be. Make sure to wash it before cutting and not after cutting.
• Now, set a wok or pan on medium heat, add water, and bring it to a roaring boil, add the chopped leaves and salt to taste, muddle with a mathani/muddler while cooking. You need to cook it for long time, so by the time make thecha that’ll be used later in the saag.
• For thecha, add green chillies, ginger, garlic cloves and salt, in mortar and pestle and crush them coarsely. You can also grind it coarsely in a mixer grinder.
• Add around 1-2 tbsp of thecha prepared earlier, to the saag and cook for minimum 60-90 minutes. Do not prefer to cover with a lid while cooking, as it will affect the elegant taste of the saag.
• You have to cook until the water has dried completely and the saag is properly cooked. As it will take around 1-1.5 hour you can prepare the makke di roti.
• After cooking for around 1-1.5 hour, use a muddler to disintegrate the cooked saag, switch off the flame and now add maize flour in batches and mix well while muddling them with the muddler, as you’ll muddle the texture will turn to smooth, you can add hot water if it gets too thick. Keep repeating the process until the saag is creamy in texture.
• After muddling, switch on the flame and cook well for 5-10 minutes. Your saag is ready, at this stage you can remove adequate portion for adding the tadka rest you can store it in the fridge or freezer and consume later just by adding the tadka.
• Now for tadka, set another pan on medium heat, add ghee, chopped onions and cook until translucent, further add garlic, and ginger and cook until the onions are golden brown in colour, now add the required amount of saag, stir and cook for 2-3 minutes.
• Sarson ka saag is ready, serve hot with hot makke di roti with some white butter, elevate the elegance of the dish by giving additional tadka of ghee and hing over the sarson ka saag.
For makke di roti
Ingredients:
• Mooli (radish) 1/3rd cup (grated) (optional)
• Pinch of salt
• Maize flour (makke ka aata) 2 cup
• Ajwain 1 tsp
• Salt a pinch
• Luke warm water as required
• Ghee for cooking roti
Methods:
• First, start by mixing salt and grated mooli, keep it aside for 5 minutes so it sweat out its moisture, after the rest squeeze nicely to remove excess moisture, keep aside to be added in the dough.
• In a mixing bowl, add maize flour, salt, squeezed mooli and Ajwain, mix well and add water as required and knead a soft dough, prefer Luke warm water for better results. Cover and Rest the dough for 10-15 mins.
Tip: as the maize flour dough will be brittle, it’ll be bit difficult to handle, so you can prefer to add ½ cup of wheat flour for better handling of dough.
• After the reast, knead the dough once again and roll into semi thick roti, to make the work easier, use a foil paper or cling wrap so it becomes easy to lift the chapati without breaking it. coat with enough flour while rolling to avoid sticking to the surface.
• Set a hot tawa and cook the roti on both the sides until brown spots appear, apply little ghee and cook again on both the sides.
• Your makke di roti is ready to be served, serve hot with hot sarson da saag and butter on top.
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