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Sarson Ka Saag and Makki Ki Roti

Sarson Ka Saag and Makki Ki Roti

   

Sarson Ka Saag and Makki Ki RotiSarson Ka Saag and Makki Ki Roti


Recipe Details:
This is a recipe of a well-known Punjabi dish that is usually made in winters season and is very popular in the north India. This aromatic dish is not only diabetes-friendly, but very tasty as well. Try to make this hearty dish and see for yourself.


Ingredients:
  • Mustard leaves for Sarson Ka Saag (boiled) – 4 cups
  • Spinach leaves for Sarson Ka Saag (boiled) – 4 cups
  • Vegetable oil for Sarson Ka Saag – 2 tbsp.
  • Tomatoes (chopped) – 1 cup
  • Large onion – 1
  • Ginger (grated) – 1 tbsp
  • Garlic (chopped) – 3 cloves
  • Green chili pepper – 1
  • Cow ghee – 2 tbsp.
  • Salt and pepper – to taste
  • Almond flour for Makke ki roti – 2 cups
  • Water for Makke ki roti (for kneeding)
    Recipe Directions:
    Step 1
    Let’s make Sarson Ka Saag. Heat vegetable oil in a frying pan and add mustard and spinach leaves. After that, add almond flour and mix well. Then, cook for 15 minutes in the frying pan and put aside.
    Step 2
    Heat ghee in a different frying pan. Add ginger, onion, green chili pepper, and garlic, and cook until the onion turns pink.
    Step 3
    Add chopped tomatoes and salt and cook until tomatoes soften.
    Step 4
    Add the cooked spinach and mustard leaves. Mix well and cook uncovered until it softens, then mash it with a hand blender. Set aside.
    Step 5
    Let’s make Makki ki roti. Take Almond flour and add warm water to it. Knead into a smooth dough. Make sure that the dough is smooth to avoid roti breaking while rolling out.
    Step 6
    Roll out the roti on a baking paper. Heat a griddle and cook the roti, when one side is ready, flip to another side. Once Makki ki roti are cooked, brush with ghee and serve warm with Sarson Ka Saag. Enjoy!


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