Makke ki roti and sarso da saag Recipe

Cooking Directions

• STEP 1.Wash and chop the mustard greens, spinach, and other greens.
• STEP 2.Boil the greens in a pot of water until tender.
• STEP 3.Drain the greens and blend them into a coarse paste.
• STEP 4.Heat ghee in a pan and add cumin seeds, ginger, garlic, and green chilies.
• STEP 5.Add the greens paste and cook for a few minutes.
• STEP 6.Add spices like turmeric, red chili powder, and garam masala.
• STEP 7.For the roti, mix cornmeal, salt, and water to form a dough.
• STEP 8.Divide the dough into small portions and roll them into flatbreads.
• STEP 9.Cook the roti on a tawa or griddle until golden brown on both sides.
• STEP 10.Serve the sarso da saag with makke ki roti and a dollop of butter or ghee.

Cooking Tips

• To enhance the flavor, you can add a tablespoon of ghee while cooking the greens.
• If the dough for the roti is too dry, add a little more water. If it's too sticky, add more cornmeal.
• For a crispier roti, brush it with ghee while cooking.
• You can also serve the dish with pickles or yogurt for added taste.

Storage and Serving

• Leftover sarso da saag can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the saag in a pan or microwave before serving.
• Makke ki roti is best enjoyed fresh, but you can store any leftovers in a ziplock bag in the refrigerator for up to 2 days.
• To reheat the roti, warm it on a tawa or griddle for a few minutes.