Name: Sarson ka saag with makki/corn flour roti or flat bread recipe by Sunita Sharma at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 2
Ingredients: Three cups of Sarson leaves cleaned and removed from stem; bathua keaves removed from stem one cup; methi/fenugreek leaves half cup; two cups of spinach leaves cleaned and chopped; one tomato; ginger one inch piece; Green chillies four; onions two medium sized for tempering ir tadka; garlic pods crushed four; jeera/cumin seeds one teaspoon; red chilli powder one teaspoon; garam masala half teaspoon; ghee two tablespoons for tempering; white butter to garnish/topping; raw onion one; for makki roti 200 grams makki flour; ghee for roti one teaspoon each roti; curd; two tablespoons makki atta to be mixed in curd to add to saag; gar

Ingredients Serving: 2

Three cups of Sarson leaves cleaned and removed from stem
bathua keaves removed from stem one cup
methi/fenugreek leaves half cup
two cups of spinach leaves cleaned and chopped
one tomato
ginger one inch piece
Green chillies four
onions two medium sized for tempering ir tadka
garlic pods crushed four
jeera/cumin seeds one teaspoon
red chilli powder one teaspoon
garam masala half teaspoon
ghee two tablespoons for tempering
white butter to garnish/topping
raw onion one
for makki roti 200 grams makki flour
ghee for roti one teaspoon each roti
curd
two tablespoons makki atta to be mixed in curd to add to saag
gar

Instructions

wash clean all leaves add tomato ginger green chillies salt as per taste and keep to boil
boil for 20 minutes with 3cups of water
grind coarsely by a hand blender
keep to boil again
mix two tablespoons makki flour in curd and add to the boiling saag
boil on medium flame and keep stirring intermittently
make tempering
heat pan add ghee
add jeera /cumin seeds let it crackle
add garlic fry fir few seconds
add chopped onions and fry till golden
add red chilli powder garam masala
now add alk this to the boiling saag
boil for 5 more minutes
to make makki roti
knead only for one roti/flatbread at a time
take half cup flour sprinkle warm water about two to three tablespoons
knead for two minutes
pat it by hand on a surface spread it into a round shape
heat a griddle cook this roti on each side then riast on direct flame on medium flame
spread some ghee on it
serve hot with saag topping it with white butter an raw onion

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