Without fail recipe ultimate Traditional Punjabi Sarson Ka Saag-Makki Ki Roti easy, yummy, practical.
Good Evening every body, at this time you get present recipe Traditional Punjabi Sarson Ka Saag-Makki Ki Roti with 23 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 23 ingredients and 12 stages of easy cooking Traditional Punjabi Sarson Ka Saag-Makki Ki Roti.
Ingredients all Traditional Punjabi Sarson Ka Saag-Makki Ki Roti
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Prepare 200 gm : Mustard Greens/ Sarson.
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Needed 35 gm : Spinach/ Palak.
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Prepare 35 gm : Radish Greens.
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Needed 35 gm : Bathua.
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Prepare 35 gm : Fenugreek Leaves/ Methi.
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Needed 1 cup : Tomato Chopped.
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Needed 1 cup : Onion Chopped.
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Prepare 2 inch : Ginger.
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Prepare 8-10 cloves : Garlic Chopped.
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Prepare 2-3 : Green Chilli Chopped.
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Needed 1 tsp : Red Chilli Powder.
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Needed 1/4 tsp : Hing.
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Prepare to taste : Salt.
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Prepare : For tempering.
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Prepare 2 tbsp : Makki ka Atta.
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Prepare 2 tbsp : homemade butter.
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Needed 1/4 cup : Onion Finely Chopped.
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Prepare 3-4 cloves : Garlic Smashed.
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Prepare : For Makki Ki Rotis.
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Needed 3 cups : Makki ka Atta/ Corn Meal.
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Prepare 1 tsp : Salt.
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Prepare 2 tsp : vegetables oil.
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Prepare 2 tbsp : butter.
If all ingredients Traditional Punjabi Sarson Ka Saag-Makki Ki Roti it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Traditional Punjabi Sarson Ka Saag-Makki Ki Roti
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Clean all the leaves and wash them thoroughly. One good way to wash your green is to fill a large pot with water. Dip your greens in water. Let it stay for a minute. All the impurities will settle down. Gently take out the leaves without disturbing the water. Repeat the process 2-3 times..
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Chop the greens and add them in a pressure cooker. Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. Pressure cook for 20-25 minutes on low heat..
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Remove the pressure cooker from heat and let it cool. Once cooled, blend the greens in a blender to make a coarse paste or according to your own taste..
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Dissolve makke ka atta in little water and add it in the cooker. Add red chilli powder and hing and cook for 3-5 minutes..
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For tempering, heat ghee in a pan. Add onion and garlic and fry till golden brown.Add chopped tomatoes and sauté well till ghee separates..
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Pour the tadka over the saag..
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Add homemade butter..
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For Makki ki rotis….Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined. Add warm water and knead a soft dough. This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour..
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Heat a griddle. Take a sheet of butter paper. Divide the dough in 8-10 equal parts. take one part of the dough and add a few more drops of water to it and knead once more for a few seconds..
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Keep the dough ball on the butter paper. Gently roll the dough in to 6-7 inch disc. Remove the butter paper and flip the roti on the hot griddle..
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Cook the roti from both the sides till brown spots appear.Cook from both the sides till nicely browned..
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Apply butter on top. Serve hot with white butter and sarson ka saag..
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