It was always my favourite recipe being the Delhiwala. The houses near to my houses all of them were north Indians and few were Punjabis and we used to exchange food. My mom used to make sambar and idly and give them and they used to give the Sarson Ka Saag and Makki roti. The taste of them never goes out of my tongues. Whenever I am in Delhi make sure that I am there to a dhabba to taste this dish especially in winter. It is very healthier food.
Fresh ginger pieces of 2 cm length
2 garlic cloves finely chopped
Table salt- 2 table spoons
Cornmeal- 2 table spoon
Mustard greens- 500 grams
Green chillies-2 pieces
Ghee or clarified butter-2 table spoons
Method of preparation
Bring the mustard greens. Wash them. Finely shred them.
Bring a big pot. Put the finely chopped mustard greens in them. Add 2 cups of water with salt.
Put the cover on the pot. Cook for a period of 15-20 minutes. The chopped green must be tender.
After the mustard greens become tender, move the pot from the heat
Take excess water from the pot into a separate container
Using a pestle, mash the green and stir in cornflour. Then place the pot on the stove and turn on the heat. Heat for 10-12 minutes
Put ghee in a pan. Heat a little. Introduce chillies, ginger and garlic.
Fry in the pan. Bring out the contents and pour into another pan.
Mix the contents well. Saag can now be served.
Preparing Makki di roti
Wheat flour-100 grams
Maize flour-250 grams
Chopped coriander leaves- 20 grams
Salt as appropriate
Oil for shallow frying
Method of preparation
Mix wheat flour, maize flour and salt in bowl. After mixing, add in coriander
Add warm water. Mix and knead to make a smooth dough
With a damp kitchen cloth, cover the roti for 30 minutes
Cut the dough into 8 equal parts. With your palm, flatten the dough pieces
Slowly roll the dough to a thick and small round. A small quantity of flour can be
Sprinkled to stop the dough to stick to the surface.
Griddle is now heated. Roti is placed on it. Put 1-2 teaspoonful of oil all around it and cook
Keep the roti turning on both sides
Roti is now ready to be served. Butter can be added for a richer taste.