Sarson Da Saag Makke Di Roti

Now come winter and the market is overloaded with the green leafy vegetables, Sarson being one of them. It is the leaf of the mustard plant widely used in the Northern part of India. A winter delicacy with the goodness of a dollop of home made butter (Makkhan). Makkhan comes on both the roti and the saag. Here goes my recipe......

For the saag

1 bunch of sarson
1 bunch of bathua or chenopodium (chakvat in Marathi)
1 bunch of spinach
4 cloves of garlic
1/2 tspn grated ginger
2 slit green chillies

All the above ingredients to be pressure cooked with very little water and ground to a coarse paste with no added water, kept ready 

2 tspns of  the flour of the corn to add later while cooking the vegetable

For the tempering

add later while cooking the vegetable,you need to heat mustard oil, add some turmeric powder, add the ground paste, some salt, at this stage add the flour of the corn and mix well,  let it cook for sometime. Now it is ready to serve.

For the makke di roti 

 In a large mixing bowl or the paraat as we call it, take 2 cups of the flour made of corn, not the packed corn flour we use as a thickening agent. This will look lemony yellow in colour. 1 cup of whole wheat flour, 1 tspn of kasuri methi or dry fenugreek leaves, 1tspn of carromseeds crushed between palms, a little salt and make a semi soft dough. This is usually flattened by hand, using the palm and the fingers. I have seen the pizza base being made in a similar way. This should not be a sthick as the pizza though. Now on a pan roast each one to the colour shown in the picture. Use butter while roasting or while serving. Your makke di rotiis ready too. 

Now the platter is ready to be savoured.