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Sarson ka Saag and Makki Roti

Nov-17-2017
Sunita Sharma
60 minutes
Prep Time
60 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Sarson ka Saag and Makki Roti RECIPE

Its a winner special North Indian favourite

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • North Indian
  • Pan fry
  • Roasting
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. 3 cups of Sarson leaves cleaned
  2. 1 cup bathua leaves
  3. methi/fenugreek leaves 1/2 cup
  4. 2 cups of spinach leaves, cleaned , chopped
  5. 1 tomato , chopped
  6. ginger 1 inch piece
  7. Green chilies 4
  8. onions 2 medium sized , chopped
  9. garlic pods crushed 4
  10. jeera/cumin seeds 1 teaspoon
  11. Red chili powder 1 teaspoon
  12. garam masala 1/2 teaspoon
  13. Ghee 2 tablespoons for tempering
  14. 1 tbsp white butter for topping
  15. For Makki Roti: 200 grams makki flour
  16. Ghee to drizzle
  17. curd 1 cup
  18. salt to taste

Instructions

  1. Boil tomatoes, ginger, green chilies, salt and leaves in 3 cups water for 20 minutes
  2. Drain excess water and grind to coarse puree
  3. Heat puree in a pan
  4. mix 2 tablespoons makki flour in curd and add to the boiling saag
  5. Keep stirring intermittently
  6. heat 2 tbsp ghee in a pan
  7. Splutter cumin seeds
  8. add garlic and stir until aromatic
  9. Add chopped onions and stir fry until translucent
  10. Add red chili powder , garam masala and mix well
  11. Add above mixture to boiling saag
  12. Boil for 5 more minutes. Switch off. Keep it aside
  13. Knead only for 1 roti at a time. Add 1/2 cup flour , sprinkle warm water about 2 to 3 tablespoons and knead for 2 minutes
  14. Pat dough by hand to form circular roti
  15. Heat a griddle , cook roti on each side for 3 minutes. Roast roti on direct flame over medium heat
  16. Drizzle 1 tsp ghee on roti
  17. Serve hot with saag topping it with dollop of white butter and raw onion

Reviews (1)  

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Tanya Chauhan
Nov-20-2017
Tanya Chauhan   Nov-20-2017

I really want to make this from a long time. Thanks Sunita for sharing this.

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