Sarson Ka Saag with Makki Ki Roti
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Serves 1Time: 6 min prep · 40 min cook
By RecipeUncle
Traditional mustard and spinach greens cooked simply and served with cornmeal rotis.
Nutrition per serving
Calories420kcal
Protein10g
Carbs45g
Fat20g
Fiber8g
Sodium420mg
Ingredients
- Mustard greens 120 g and spinach 80 g (or 200 g mixed greens)
- Onion 1 small
- Garlic 2 cloves
- Ginger 1 inch
- Makki atta (cornmeal) 80 g
- Whole wheat flour 20 g (for rotis if needed)
- Ghee 1 tbsp
- Salt and red chilito taste
Steps
- 1.Rinse greens well; chop and blanch in boiling water 5 minutes then drain.
- 2.In a blender lightly pulse blanched greens with a little water to a coarse puree.
- 3.Heat ghee in a pan, sauté chopped onion, garlic and ginger until soft; add the greens puree and simmer 8–10 minutes with salt and chili.
- 4.For rotis, mix makki atta with hot water and pinch of wheat flour to make a pliable dough; divide and roll carefully into flat rotis and cook on a hot tava with ghee.
- 5.Serve saag hot with makki ki roti and a knob of butter if liked.
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