Recipe for Shalgam ke Patton Ka Saag and Makki Ki Roti

Winter is synonymous with delicious, heartwarming dishes. Shalgam ke Patton Ka Saag is one of the dishes I commonly make in winter. In Germany, where I live, I easily find these leaves in Turkish shops during winter. These are called Rapa Blätter in German.

In North India, Sarson Ka Saag is a very popular dish. Sarson means mustard. Therefore, Sarson Ka Saag is made from cooking mustard leaves with mild spices. It is usually served with Makki Ki Roti, ( flatbread made with corn/maize flour). I took inspiration from the recipe for Sarson Ka Saag to make Shalgam ke Patton Ka Saag. I replaced mustard leaves with turnip leaves; the taste was similar.

You can use turnip leaves and cook them with turnips to make a delicious Shalgam Ka Bharta. Check out the recipe here.

I have posted many more delicious winter recipes. You can find the links in my article: Warm Up with Indian Winter Recipes in Germany.

So, let us start with the recipe for Shalgam Ke Patton Ka Saag:

Ingredients for Shalgam Ke Patton Ka Saag:

• 500 gm Turnip Leaves
• 250 gm Spinach
• 2 tbsp Chopped Ginger
• 5-6 Green Chilies
• 2-3 Cloves Garlic
• 1 Medium-sized Onion, Chopped
• 1 Medium-sized Tomato, Chopped
• 1½ tsp Salt
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Coriander Powder
• 1/3 tsp Garam Masala
• 1 tbsp Butter
• 2 tbsp Fresh Cream

Ingredients needed to make Makki Ki Roti:

• 2 cups Water
• 3 cups Maize Flour
• 1 tbsp Oil
• Dry Flour; for making the Rotis

Method to make Shalgam Ke Patton Ka Saag: 

Wash the turnip and spinach leaves.

Cook them in a pressure cooker with ginger and green chillies with about 1 cup of water.

When cooked, take it out and let it cool.

When cooled, grind them to a fine paste.

Heat oil in a pan. Fry finely chopped garlic till it turns golden brown.

Add onions and fry till they become translucent.

Add tomatoes.

Add salt, red chilli powder, coriander powder and garam masala. Reduce the heat. Cover with a lid and fry till the tomatoes become mushy.

Add the ground leaves.

Mix. Cover with a lid and cook for 2-3 minutes on medium heat.

Drizzle some fresh cream and butter while serving.

Method to make Makki Ki Roti

Heat water in a pot. Let it come to a boil.

Add the maize Flour. Mix. Turn off the heat. Cover with the lid and let it rest for 5-7 minutes.

Open the lid and give it a good mix.

Knead it with your hands. Add extra water, if needed and knead a smooth dough.

Add oil. Wet your hands and knead once again.

Cover and rest the dough for 10 minutes.

Heat a tawa/Pan. Also, heat a grill rack.

Take a small portion of the dough.

Roll it. Use dry wheat flour so that it doesn’t stick. Flatten it. It should neither be too thick nor too big.

Transfer to the hot pan. Cook on one side for about 15 seconds.

• Turn and cook the other side for 15 seconds.
  
  
  Then, transfer to the grill rack and let the roti puff up.
  
  
  Take it out and serve it hot.
  
  

Makki Ki Roti and Shalgam ke Patton Ka Saag are ready!

Check out the recipe in printable format: