Sarson Ka Saag with Bajre Ki Roti Recipe
How to make Sarson Ka Saag with Bajre Ki Roti
Spinach, sarson saag and bathua cooked with spices and maize flour, served with bajre ki roti.
- Total Cook Time1 hr 30 mins
- Prep Time 20 mins
- Cook Time1 hr 10 mins
- Recipe Servings4
Ingredients of Sarson Ka Saag with Bajre Ki Roti
- 1 kg mustard greens (sarson)
- 1 kg spinach (palak)
- 1 kg bathua
- 100 ml mustard oil
- 5 dry red chillies, whole
- 2 1/2 Tbsp garlic, chopped
- 3 onions, chopped
- 2 tomatoes, chopped
- 1 tsp red chilli powder
- 1 pinch turmeric powder
- 100 gm maize flour (makke ka atta)
- 1 Tbsp ginger, chopped
- 5-6 green chillies
- 100 gm white butter
- For bajre ki roti:
- 200 gm millet flour (bajre ka atta)
- 50 gm wheat flour (gehu ka atta)
- Salt to taste
How to Make Sarson Ka Saag with Bajre Ki RotiHideShow Media
Boil spinach, sarson saag and bathua together. Strain water and grind to a paste.
Take mustard oil in a kadhai. Put in dry red chillies, garlic and onion for tempering.
When onion is fried to golden brown, add tomatoes and a pinch of red chilli powder and turmeric powder as well.
Add maize flour and stir fry.
Once masala is cooked, add the green paste. Cool well for 20-30 minutes, and add ginger and green chillies for balance.
Serve hot with white butter.
For bajre ki roti:
Knead dough with all these ingredients and water.
Take equal portions of dough and roll out into rotis.
Cook on a tawa on both sides like a regular roti.