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Preparation Time : 40
Cook Time : 60
Total Time : 100
Green Mustard Leaves (Sarson)- 1/2 kg Spinach (Paalak)- 1/4 kg Chenopodium (Bathua)- 200 gms Fenugreek Leaves (methi)(Optional) Tomatoes- 3-4 (roughly chopped) Onion- 2 (finely chopped) Garlic- 12 thick cloves (roughly chopped) Ginger- 2 inch (roughly chopped) Salt- As per your taste Maize Flour- 2.5 talespoon Green Chilies- 5,6 (broken into halves or quarters) Butter- 1 tablespoon Oil (I used Musturd oil)- 1 teaspoon Clarified Butter (Ghee)- 2 tablespoon Cumin Seeds (Jeera)- 1 teaspoon Asafoetida (Heeng)- 1/4 teaspoon Red chili Powder- 1 teaspoon Dried Whole Red Chilies- 2
FOR MAKKI KI ROTI Maize flour-250 grams Salt as appropriate optional Oil for shallow frying Warm water
Bring the mustard greens, palak, bathu Wash them. Finely shred them.
Bring a big pot or pressure cooker . Put the finely chopped all green saag in them. Add 2 cups of water with salt add green chilli garlic ginger in it nd also put salt
Put the cover on the pot. Cook for a period of 1 hour. The chopped green must be tender.
After the mustard greens become tender, move the pot from the heat Take excess water from the pot into a separate container Using a pestle, mash the green and stir in makki ka atta. Then place the pot on the stove and turn on the heat. Heat for 5 minutes
Heat musturd oil in kadahi. Add jeera sabut red chilli now Add finely chopped onions and saute over medium flame till onions turn golden and soft.
Add this pureed saag into the sauteed onions and mix well. Cook it over medium flame.
Now saag is ready to serve... Serve hot with white butter or amul butter nd makki ki roti..
Take maize flour Add warm water. Mix and knead to make a smooth dough.
Cut the dough into 8 equal parts. With your palm, flatten the dough pieces
Slowly roll the dough to a thick and small round Griddle is now heated. Roti is placed on it.
Put 1-2 teaspoonful of oil all around it and cook Keep the roti turning on both sides Roti is now ready to be served. Butter can be added for a richer taste.
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