Sarson Ka Saag Aur Makki Ki Roti

Method

For the saag:

Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.

Put back saag water and a little fresh water & boil over slow fire.

Add green chillies & ginger & cook till saag gets thick.

For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.

Mix into saag & garnish with julienne of ginger fried in ghee.


For makki ki roti:

nead the makki atta until it becomes a ball, add atta to dry it & knead.

Heat the tava and add a little ghee so that it does not stick.

Make round shapes of makki roti on chakla & carefully transfer to the tava.

Cook with ghee till golden brown.

Serve with hot sarson da saag and gur and white butter.