Recipe to make Sarso ka Saag and Makke ki Roti

Inputs

For Sarso ka Saag

  • 1 bundle Sarso Saag/Mustard leaves
  • 1 bundle Spinach
  • 1/3 bundle Bathua
  • 0.75 - 1 onion finally chopped
  • 0.75 - 1 garlic finely chopped
  • Small quantity of ginger
  • 2 - 3 spoons maize flour
  • salt, as per requirement
For Makke ki Roti
  • Maize flour
  • Radish finely grated
  • Water as per requirement
  • Salt
  • Bathua (totally optional)

Process

For Sarso ka Saag

  • First of all, clean all the three types of leaves. Since there is a lot of dirt, they need to be cleaned multiple times with lukewarm water so that the dust can be removed
  • Once cleaned, the three types of leaves need to be chopped before being added to the pressure cooker
  • Add the three types of leaves to the cooker and wait for 2-3 whistles
  • Once the cooker mixture cools down, transfer it to a mixer jar and grind it. But it should not be made a fine paste
  • Add little mustard oil to a wok and saute garlic, ginger and onion. You can also add green chillies 
  • Once the sauting is complete, add the mixture from the mixer jar to the wok. 
  • Since the fine paste was not made earlier, use a hand blender to blend it on the go 
  • Add salt, red chillies and turmeric at this stage and continue to use and blender
  • At this stage, take a separate bowl and add 2 spoon maize flour and add water to it, to prevent any lumps
  • Add this to the wok and continue to use the hand blender
  • In some time, the saag would be made.
For Makke ki Roti
  • To prepare the dough, take maize flour and try to kneed it. Since there is no gluten, it would not stick. So keep adding water as per requirement
  • Once it has been kneeded, add the grated radish (after water has been removed from it)
  • Add little salt 
  • The bathua mixture can also be added
  • The dough prepared would be hard
  • Since the dough will not last long, only the dough corresponding to the number of roti should be kneeded. If stored in fridge, the chapati may break
  • Take the rolling board and add little dry maize flour to it. Make a small ball from the prepared dough and try to flatten it. 
  • Since the dough has a tendency to break easily, the process of making chapati would include a mix of hands and a light application of rolling pin
  • The size of chapati would be small because otherwise it may break
  • Keep pinching the edges that start to break so that they continue to stick 
  • Once the chapati has been prepared, dab a little water on both sides before transferring it to the flat pan (tawa)
  • Add ghee on one side of the chapati. The chapati would start to heat up
  • Lift the chapati gently and flip it to heat the other side. Now add ghee to this side
  • The chapati would be prepared in some time
  • It can be served with raw onion and jaggery on the side

Output




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