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garlic 6 cloves
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ghee 100g
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red pepper powder 1/2 tsp
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garam masala 1/2 tsp
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coriander powder 1/2 tsp
For Makki ki roti
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makki atta 1/2 kg
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water for kneading
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ghee for frying
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salt 1 tsp
Method
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Add the three saags, salt and water into pressure cooker & cook over low heat for 1 hour. Squeeze out saag and keep saag water aside.
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Mash saag in the cooker until coarsely ground, and add makki atta and stir well.
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For tadka, add ghee to kadai and add chopped onions, ginger, garlic and sauté until light
brown and now add red pepper powder, garam masala, and dhania, salt to taste.
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Now add mash saag with water and sauté on a low flame and mix well for 5 to 10 mins.
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Garnish with butter.
Makki ki Roti
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Knead the makki atta with little water and salt until it becomes soft dough.
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Keep aside the dough for 20 mins.
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Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown.
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Serve with hot sarson ka saag and gur and white butter.
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Ingredients
