Скачать или смотреть Sarson Ka Saag aur Makke ki Roti!!!

Saag:-

Sarson: 1kg
Palak: 1kg
Bathua: 500g
Water: 1.5 cups
Salt: 1 tsp

-Prepare all the vegetables by slicing off 1/2 inch off the stems. In a large utensil, wash the leaves properly 3-4 times.

-Roughly chop all the different leaves into similar sizes and add as many as you can into a large pressure cooker.

-Add water and salt, put them over medium heat and cover with a plate. Let them boil on till the leaves shrink for 5-7 minutes, then add the remaining leaves.

-Put the lid of the cooker on and set it on high heat till you get 1 whistle. Reduce the heat to low and let it cook for at least 1 hr.

-After the hour, turn off the heat and open once the pressure is released. Start mashing the leaves with a wooden masher.

(You can alternatively blend them in a grinder, but mashing them by hand provides a more coarse and uneven texture which tastes better)

-Store the saag covered in the fridge over 8-10 days whenever you want to use it. This recipe requires only half.



Tadka:-

Ghee: 5-6 tbsp
Salt: to taste
Red chilli powder: 1/2 tsp
Tomatoes: 2 hybrid + 2 desi (puréed)
Saag: half the quantity cooked above
Green chillis: 3 (puréed with the tomatoes)
White butter: 3-4 tbsp
Green chillis: 2-3 (slit to add at the end)

-Heat ghee in a round Kadhai on medium heat. Add the salt and red chilli powder, give a quick stir and add the tomato chilli puree.

-Cook this on medium high heat, stirring constantly till the ghee separates and the tomatoes are reduced.

-Add the ground saag and mix it well. Following this add the white butter and slit green chillis.

-Keep mixing this on high heat till everything is incorporated and the thickness is to your desired consistency.

-Serve it hot with some fresh Makke ki roti along with a dollop of white butter on top.

Makke ki Roti:-

Makki ka atta/maize flour: 3 cups
Salt: 1 tsp
Ajwain/ carrom seeds: 1/2 tsp
Red chilli powder: 1/2 tsp
Fresh malai: 2 tbsp (adds softness to the dough)
Ghee: 1 tsp
Coriander: 1 tsp (coarsely ground)
Hot water: as required

-Add everything into a bowl with just enough hot water to turn it into an almost rough and dry dough. Cover it for a few minutes.

-Knead it into a soft and slightly sticky dough (adding more water if needed).

-Cover with a damp cloth till ready to prepare.

-Take half of the dough and roll it out into a thin sheet in between 2 layers of butter paper. Cut out 10cm disks using a cookie cutter or a steel katori.

(This method avoids using access maize flour, resulting in a much softer and less dry roti)

-heat a tawa on medium high heat, optionally add some ghee. Place the rotis onto the tawa and cook for 3-4 minutes on each side till nicely golden brown.

-Serve with some white butter along with some saag and chopped radish.

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