Sarson Ka Saag & Makki Ki Roti
Ingredients:
Sarson Ka saag:
⅓ cup ghee
1 tbsp Supreme Cumin Seeds
2 Indian onions- finely chopped
3 Supreme Red Chillies
1 tbsp Supreme Garlic Paste
1 800g Supreme Sarson Ka Saag Tin
½ cup water
Salt to taste
Makki ki Roti:
1 ½ cup boiling water
3 cups Supreme Fine Cornmeal
1 tbs Supreme Ajwain
2 tsp salt
Ghee
Method:
Sarson Ka Saag: Heat a pot over medium-high heat. Add ghee and once melted add cumin seeds and red chillies. Stir and cook until toasted. Add onions, stir and saute until soft. Now add garlic paste, stir well and cook for a few minutes. Add tinned sarson ka saag, water and salt. Mix well and bring to a boil. Then reduce the heat to low and simmer for 20 minutes.
Makki ki roti: Add boiling water, fine cornmeal, Ajwain and salt into a large mixing bowl. Mix well with a spoon to form large clumps. Then knead very well to form a smooth dough. Cover and let the dough rest for 10 minutes. Roll the dough into a log and cut to make 16 individual portions. Roll into balls then flatten lightly to create disks. Cover to prevent them from drying.
Preheat a tawa over medium-high heat.
Use a ziplock bag (cut open one side and the bottom end) or two sheets of greaseproof paper to roll the dough balls into rotis. Open out the ziplock bag. Place the dough in the centre, fold over the ziplock bag and gently flatten using a rolling pin into 5-6 inch circles. It should be slightly thicker than normal roti. Gently peel the ziplock bag of the roti and transfer to the preheated tawa. When one side has turned a little brown, flip the roti with a spatula. Spread ghee (on both sides) then flip again. Flip a couple of times and cook until the roti is browned and cooked on both sides. Repeat with remaining roti. Cover the cooked rotis in foil or a napkin. Serve with sarson Ka saag and extra ghee.
Note: if the dough is too tough, wet your hands with warm water and gently flatten the dough. If the dough is too sticky use dust the dough in cornmeal then proceed to roll/ flatten.
