OK so to translate this to language of communication of this blog – This is corn flour flatbread with gravy made from mustard greens and other leaves. With all the nutrition from greens, this is a very healthy and delicious thing. Corn flat breads are a bit tricky and difficult to make, and requires practice. I keep a buffer of at least 2 hours when making this. Good part is the gravy can be refrigerated and stored for about a week.
For Saag – Its not made with mustard greens alone. To reduce the pungency of mustard leaves, we add other greens almost in equal proportion to it. I use the following combination.
Fresh Mustard leaves – 1 bunch
Spinach leaves – 1/2 bunch
Kale – 1/2 bunch
Radish – 4-5 coarsely cut if you are using the small red ones/ 6 inch long coarsely cut if you are using the Indian variety.
Onion – 1 medium roughly chopped
Tomato – 1 large roughly chopped
Garlic – 5-6 cloves
Ginger – 1 square inch grated
Green chili’s – 2 (based on your requirement of spiciness)
Oil/Butter – 3 teaspoons (Its better to mix two, you can also try adding a part of ghee)
Mustard seeds – 1 teaspoon
Cumin – 1 teaspoon
1 small onion – finely chopped.
For corn flour flat breads: (Again I prefer here to add a small amount of chapati flour to it, it makes the rolling of breads easier)
Corn flour – 1 cup
Chapati flour – 1/3 cup
Ajwain seeds – 1 teaspoon
Cilantro – finely chopped
Water for kneading the dough
- Wash and separate out leaves from stems.
- Put all leaves, tomato, onion, garlic, ginger, green chili’s in a pressure cooker.
Add some salt to taste for saag. Add only about half a cup of water. Pressure cook for one whistle. Let the cooker cool by itself. Do not haste.
- Once the pressure cooker has lost its vapors, open it. Use a hand blender to make a smooth puree.
- Since we had added very little water during cooking the greens, so we should be able to get a thick gravy. But in case you are not satisfied, you can cook it further so as to let it lose some water, or you can also add some corn flour mixed in cold water to make it thick.
- In a separate pan, heat oil for tempering. Put in mustard seeds. Once they sputter, add cumin, followed by finely chopped onion. Cook onion for some time till they turn light brown. Once through, add this tempering to the saag puree. Mix well, adjust for salt. You may also add some dry chili powder based on your taste. Do the tempering last, once you have reached the desired consistency of gravy.
- For makke di roti – In a bowl, take corn flour, chapati flour, ajwain seeds, cilantro, and salt to taste. Mix well. Now slowly add water while kneading the dough. Knead into a firm dough. Make balls of similar size which you make for a roti.
- Now dust one ball with some dry flour. Put this in a zip lock back. Using a roller pin try to make a thick paratha shape. While rolling, please keep separating the dough from the bag surface otherwise it will stick to it. Also keep changing the sides of the surface on which you are rolling. Once you get a desired shape, very slowly remove the rolled roti from zip lock back. You will need to be very gentle and careful as its very brittle and can break from any of the unsupported part.
- Roast the makki di rotis on a tava/griddle with 2-3 tsp of ghee/oil till well browned and cooked.
- Serve hot with saag, and a side of jaggery and home made butter.