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Shalgam ke Patton ka saag and Makki Ki Roti

Shalgam Ke Patton Ka Saag and Makki Ki Roti

Padmini
In this recipe, turnip leaves are cooked with mild Indian spices and served with Rotis made from Maize Flour.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Pressure Cooker
  • Pan, Tawa
  • Mixing bowl
  • Pan
  • Knives and Cutting Board
  • Mixer grinder

Ingredients
  

Ingredients needed to Make Gobi Ka Saag

  • 500 gm Turnip Leaves
  • 250 gm Spinach
  • 2 tbsp Chopped Ginger
  • 3-4 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
  • ⅓ 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

Instructions
 

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 and coriander powder. Fry for 30 seconds.
  • Add the ground paste.
  • 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 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.
Keyword saag recipe, Shalgam Ke Patton Ka Saag, Winter Recipe