Sarson ka Saag aur Makai ki Roti
Saag Ingredients
1 kg sarson leaves
1 mooli about 8-9 inches long(radish)
1 bunch spinach
stems and leaves of one cauliflower
1 whole bunch of garlic
5-6 red whole chilies
4-5 green chilies
salt
butter
2 tbsp makai atta
Saag preparation method
Boil the Chopped sarson leaves with stems, chopped spinach, thick slices of mooli, cauliflower stem and leaves. also add half bunch of peeled garlic, red chilies, green chilies. Once boiled, drain the water and blend in some new water. add salt and cook on high flame until thick and no more water remaining. add 2 tbsp.of makai atta for nice texture and extra punch of taste. add 1 tbsp of butter and mix.
Tarka
Heat ghee/butter/oil in a pan and add half of the garlic chopped and 1 tsp zeera. Do this tarka on the saag.
Makai ki Roti Ingredients
2 cups of makai atta
1/2 cup normal roti ka atta
1/2 tsp salt
Makai ki Roti preparation method
Knead the dough with warm water, cover and leave for half hour to let it rest n rise a bit. Knead it nicely( mukki laga lain) The dough shud not be hard or too soft. Make thick rotis. wen one side is cooked prick it with a knife and apply ghee, do same on the other side.
serve hot with saag.
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Tags:
Daal / Sabzian / Karri