Sarson Da Saag And Makki Di Roti
|Mustard leaves||1 Bunch (100 gm) (sarson)|
|Palak||1 Bunch (100 gm)|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||To Taste|
|Chili powder||To Taste|
|Ginger garlic paste||1 Teaspoon|
|Lemon||1 , juiced|
|Flour||1 Cup (16 tbs) (for Makke Di Roti)|
|Wheat flour||1⁄3 Cup (5.33 tbs) (for Makke Di Roti)|
|Salt||1 Teaspoon (for Makke Di Roti)|
|Oil||2 Teaspoon (for Makke Di Roti)|
Preparation of Sarson ka Saag :-
Wash both the leaves of Mustard and Spinach nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this will helps in retaining the green color).
Puree the onions and tomatoes and keep it aside.
Puree the cooked greens and keep it aside.
Heat oil in a pan and add cumin seeds to it. Once the cumin seeds starts spluttering add the ginger-garlic paste to it.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens. Add salt, turmeric powder and chilli powder to it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and keep it aside.
Add 1 cube of cheese and serve hot with Makke Di Roti.
Preparation of Makke Di Roti :-
Mix all the ingredients with water and knead it into a dough.
Cover the dough and set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet and cover.
Cook the rotis on both sides and set aside on a plate.
Serve hot with Sarson ka Saag