Sarson Da Saag And Makki Di Roti

Hi Friends:
Visited Delhi and not having SARSON DA SAAG not possible. Its a very common dish of North India. Sarson leaves are also know as mustard leaves, basically available during winters.
Sarson da saag is normally serve with makki di roti, topped with butter.......... YUM YUM.
I learnt this recipe from my mother, she is expert in cooking. Love you mom !!!

Ingredients:
For Saag:

• 1 bunch sarson (mustard leaves) (roughly chopped)
• 1 bunch spinach (palak) (roughly chopped)
• 1/2 radish (roughly chopped)
• 1 carrot (roughly chopped)
• 1 onion (roughly chopped)
• 1" grated ginger (roughly chopped)
• 3-4 cloves of garlic (roughly chopped)
• 2-3 green chillies (roughly chopped)
• 2-3 tbsp Wheat flour / Maize flour

For Tadka / Tempering:

• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 2 medium size onion (roughly chopped)
• 3 medium size tomatoes (roughly chopped)
• Salt acc.to taste
• 1/2 tbsp garam masala
• 1/2 tbsp coriander powder

Method:

• Put all the ingredeints of saag in the pressure cooker with little water.
• Keep on the high flame till 2 whistles then on the low flame for 5-10 mins.
• Remove from fire, open the lid once the pressure drops.
• Once it cools down, grind it into coarse mixture.
• Mix wheat flour/ maize flour in the saag mixture and keep it aside.

For Tadka/ tempering:

• Heat ghee in a pan.
• Add ginger-garlic paste, saute for 3-4 mins.
• Add chopped onions. Saute till they become golden brown in colour.

• Add tomatoes, mix well and cook till oil separates.

• Add all the dry masalas.
• Add the saag mixture and mix nicely.

• Keep it on low flame for 10-15 mins. Till saag is nicely cooked.
• Now your saag is ready to serve with Makki Ki Roti.

For Makki Ki Roti

Ingredients:
2 cups maize flour (makki ka atta)
1 radish (grated)
1/2 tbsp salt
Hot water to knead the flour.

Method:

• Put grated radish, salt and flour in a large bowl.

• Add hot water. Mix with the help of spoon. 

• Once the water becomes warm then  knead with your hands for a few minutes.
• Divide into equal portions. 
• Roll them lightly to make chapati. I use an empty milk pouch to make roti.( Tear the milk pouch from three sides leaving one side untouched, place the dough in between the pouch and then press it lightly with your hands. Don't use rolling pin)

• Cook on medium heat on a tava, keep applying ghee or oil in between. 
• Cook evenly from both the sides.

• Remove from fire and serve hot.

For serving: Take SARSON KA SAAG in a bowl topped with butter and serve along with MAKKI KI ROTI.......................

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