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Sarson ka saag makki di roti
Its a classic traditional Punjabi combo , consisting of tender finger licking spicy green curry to be moped with gluten free corn meal flatbreads.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 person
Author indrani
Greens curry
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500
gm mustard leaves
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100
gm spinach leaves
1/4th quantity of mustard green
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10 to 12
small garlic cloves mashed and chopped
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2
green chilies finely chopped
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1/2
inch
ginger
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1
onion chopped
Corn meal dough
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2
cups
corn meal flour
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water as required
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1/2
tsp
roasted carom seeds
ajwain
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2
tbsp
ghee
clarified butter
Tempering
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1
tbsp
corn flour
makki ki atta
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2
tbsp
mustard oil
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1/2
tsp
cumin seeds
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1
red chilli
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1/2
tsp
hing
asafoetida
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2
onions finely chopped
Making the saag
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Add all the ingredients of the green paste in pressure cooker with 1 cup of water.
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cook till 2 whistles
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Drain water and cool
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make a paste in mixture grinder or stone grinder
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Heat mustard oil for tempering
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Add cumin seeds and red chilly
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follow by adding asafetida powder
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Fry onions till golden
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Add the corn flour and saute.
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Mix this tempering into the green paste.
Making roti
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Boil 1.5 cup water in a pot
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Add the flour slowly and stir
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Add salt and ghee
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Add carom seeds
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Slowly cook and stir till it forms a dough
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After a certain point the dough will leave the sides of the pan.
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Cool it.make small rounds and flatten with rolling pin
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Heat the pan and cook the flatbread(roti) on both the sides
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Hold it over the fire till it puffs up.smear ghee and serve with the greens hot.