7+ Sarson Ka Saag & Makke Ki Roti Article

Arts_Streets    May 06, 2023    Dish    Comment   

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Sarson ka Saag & Makke ki Roti. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Sarson ka Saag & Makke ki Roti is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. They are nice and they look fantastic. Sarson ka Saag & Makke ki Roti is something that I have loved my entire life.

Many things affect the quality of taste from Sarson ka Saag & Makke ki Roti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sarson ka Saag & Makke ki Roti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sarson ka Saag & Makke ki Roti is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sarson ka Saag & Makke ki Roti estimated approx 1 hour.

To get started with this recipe, we must prepare a few ingredients. You can have Sarson ka Saag & Makke ki Roti using 30 ingredients and 15 steps. Here is how you cook that.

Quintessential Winter delicacy from North India - Saag & Roti.
This classic combo, with its rustic & wholesome flavours is absolutely delicious & satisfying and has multiple health benefits too.
Each household has their own version of this dish, this is mine. Made from fresh organic greens from our family garden. 💚
Do send me a Cooksnap if you happen to try it 👈 🙂

Ingredients and spices that need to be Take to make Sarson ka Saag & Makke ki Roti:

1. For the Saag:
2. 800 gms - 1 kg Mustard Leaves / Sarson
3. 350-500 gms Spinach Leaves / Palak
4. 250 gms Fenugreek Leaves / Methi
5. 250 gms Bathua Leaves
6. 2 small Radish / Mooli with Leaves, peeled & roughly chopped
7. 1 inch Ginger, roughly chopped
8. 4-5 Garlic Cloves, roughly chopped
9. 2-3 Green Chillies, slit lengthwise
10. 2 tbsp Makki Aata / Maize Flour
11. Water as required
12. Salt to taste
13. For the Tadka:
14. 2 tsp Mustard Oil / Ghee
15. 1 Large Onion, finely chopped
16. 2 Large Tomatoes, crushed in the chopper
17. 3-4 Garlic Cloves, finely chopped
18. 1/2 inch Ginger, finely chopped
19. 1 tsp Cumin Seeds / Zeera
20. 1/4 tsp Asafoetida / Hing Powder
21. 3/4 tsp Red Chilli Powder
22. For the Makke ki Roti:
23. 5-6 Cups Maize Flour
24. 1/4 tsp Carom Seeds
25. 1 tbsp Vegetable Oil
26. Salt to taste
27. 1/4 Cup Chopped Methi Leaves / Chopped Radish
28. 2 Green Chillies, finely chopped
29. 2 tbsp Coriander Leaves, finely chopped
30. Warm water to knead the dough

Steps to make to make Sarson ka Saag & Makke ki Roti

1. Sort all the green leafy vegetables. Wash well in lots using a seive & a huge 'pateela' / vessel full of water.
2. Add the greens, chopped radish, ginger, garlic, green chillies, water & a little salt to a cooker. Simmer till the greens shrink & place & fix the lid.
3. Pressure cook till the big whistle & then simmer for 10-15 mins on low heat. Take off heat & allow to cool to room temperature.
4. Strain the cooled greens (reserve the water) & add in batches into a chopper, alternatively you can use a mixer too. Blend in batches to make a smooth, yet chunky puree.
5. Set aside the ready puree.
6. For the tadka, heat oil or ghee in the same pressure cooker, add the cumin seeds, asafoetida, ginger, garlic & red chilli powder. Saute briskly for a few seconds.
7. Add the chopped onions, mix & saute until pink.
8. Blend the tomatoes in the chopper to make a chunky puree, add to the masala & saute
9. Saute until the tomatoes dry up & the masala leaves the sides of the pan.
10. Add the ready pureed greens, mix well.
11. To 1 cup reserved water, add salt to taste & the maize flour. Whisk until smooth.
12. Add to the saag masala, mixing well throughout to avoid lumps. Add the rest of the reserved water. Mix well. Cover & cook on low heat, stirring in between for 12-15 mins. Take off heat once thick & done.
13. For the Makke ki Roti, take the maize flour, add the carom seeds, chopped green chillies, coriander leaves, grated radish or chopped methi, salt to taste & oil. Now gradually add the warm water & knead into a smooth dough. Set aside for 10 mins.
14. Shape small balls of dough into rounds using your hands or roll them out carefully on top of plastic sheet. Grill on a non-stick tava by applying a little oil on both sides until golden brown & done. You can even make it like a regular phulka. I have made both versions, both taste great.
15. Serve hot Sarson ka Saag with a dollop of white butter on top & Salad, Gur & Pickle with the Makke ki Roti. Enjoy!! 😍

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This isn't a complete guide to fast and simple lunch dishes but its good something to chew on. Hopefully this will get your imaginative juices streaming so you can prepare delicious meals for your family without doing way too many square meals on your trip.

So that is going to wrap it up with this special food Recipe of Super Quick Homemade Sarson ka Saag & Makke ki Roti. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!