Mehek-e-punjab | How to make Mehek-e-punjab

By naina chhabra  |  6th Feb 2018  |  
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Mehek-e-punjabby naina chhabra
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

1

0

About Mehek-e-punjab Recipe

Makke ki roti te sarso da saag served in patty style.

Mehek-e-punjab is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of world cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Mehek-e-punjab at your home. Mehek-e-punjab by naina chhabra will help you to prepare the perfect Mehek-e-punjab at your home. You don't need any extra effort or time to prepare this. It just needs 10 minute for the preparation and 45 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Mehek-e-punjab.

Mehek-e-punjab

Ingredients to make Mehek-e-punjab

  • Makai atta 500gms
  • Ajwain 1/2 tspn
  • salt 1/2 tblspn
  • Refined oil 1 tblspn
  • Milk to make dough
  • palak 500gms
  • Sarso 500gms
  • ghee 1 tblspn
  • garlic cloves 10
  • Grated ginger 1 inch
  • onion 5 chopped
  • tomato 2 chopped
  • salt to taste
  • Dry red chilly 1

How to make Mehek-e-punjab

  1. MIX AJWAIN , SALT , OIL AND MAKE A DOUGH WITH REQUIRED MILK
  2. DOUGH SHOULD BE SOFT KEEP IT IN REST FOR 10 MINS
  3. WASH PALAK AND SARSO 3-5 TIMES
  4. DRAIN OUT ALL WATER AND PUT IT IN COOKER UPTO 4 WHISTLE
  5. LET IT COOL.DRAIN OUT WATER AND BLEND LEAVES ROUGHLY
  6. TAKE KADAI. HEAT GHEE TO IT ADD CHILLY AND GARLIC WHEN GHEE IS HOT
  7. ADD ONIONS TO IT
  8. GRATE GINGER AND ALLOW IT TO TURN GOLDEN BROWN
  9. GIVE MIX IN BTWN TO AVOID STICKNESS OF MASALA TO KADAI
  10. ADD TOMATOES
  11. ADD SALT TO IT
  12. TRANSFER LEAVES TO KADAI. SAAG IS READY
  13. MAKE SMALL ROTI WITH HAND
  14. FRY IT WITH GHEE PROPERLY REMEMBER IT TAKES TIME

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