Step-by-Step Guide to Make Ultimate Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti

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The ingredients needed to make Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti:

1. Prepare (A) For the Saag:
2. Get 1 Kg Palak/Spinach 800 Grams
3. Take Sarson/Mustard Leaves (Canned)
4. Make ready 2 Shalgam/Turnips Medium (Cut into quarters)
5. Prepare 4 Tomatoes Medium (Chopped roughly)
6. Take 2 Onions Medium (Chopped finely)
7. Make ready 2.5 Inch piece Fresh Ginger (Grated coarsely) thru the largest holes of the grater)
8. Prepare 2 Tsp Degi Mirch Powder
9. Get 2 Tsp Red Chilli Flakes
10. Take 2 Tsp Cumin Seeds
11. Get 1 Tsp Garam Masala Powder
12. Take 2 Teaspoons/As per taste Salt
13. Make ready 2 Tbsp Cooking oil
14. Prepare 2 Tbsp Desi Ghee/Pure Ghee
15. Take 1.5 Cups Water
16. Get (B) For the Makki Ki Roti:
17. Take 2 Cups Makki Ka Atta/Corn Meal
18. Take 2 Cups/As required Hot water

Instructions to make Adraki Palak-Shalgam-Sarson ka Saag Aur Makki ki Roti:

1. (A) To make the Saag:
2. Wash the Spinach thoroughly under running water in a colander (if not pre-washed package). - - Wash the turnips. Discard the ends & remove the skin. Cut into quarters.
3. Pressure cook the Spinach along with the quartered Turnips for 5 minutes with 1.5 cups of water. - - Remove the Turnips. Keep aside. - In a Mixer/Grinder, blend the Spinach along with the stock to make a smooth purée.
4. Heat oil in a large pot or skillet. - Tip in the Jeera Seeds & the Chilli Flakes. - - Add the onion. Sauté until golden. - Add the Tomatoes followed by the Ginger.
5. Cook over medium heat until the tomatoes are soft. - - Add Salt, Turmeric, Degi Mirch Powder & the Garam Masala Powder. - - Pour the puréed Spinach & the canned Mustard. Stir well.
6. Let it simmer covered for 10-15 minutes. *Use a tight fitting lid to avoid splatters. - - Now goes in the boiled Turnips. Stir well. - - Cook for another 5 minutes.
7. The Turnip will break down into smaller pieces as you stir. - - Add a tablespoon of Pure Ghee for glaze.
8. Transfer into a serving bowl. Add another tablespoon of Pure Ghee at the time of serving. - - Serve hot with Makki Ki Roti/Tawa Roti/Tandoori Roti/ Parantha, Salad & Jaggery.
9. (B) To make the Makki Ki Roti: - (I made 8 mini Rotis)
10. Place Makki Ka Atta in a large mixing bowl. - Add boiling hot water, a little at a time.
11. Use a spatula or laddle to bind it. - Use your hand to knead the Atta when it cools down. Set aside covered until ready to use.
12. Cut open two large Ziplock freezer bags. - Place one on top of a large chopping board.
13. Make small balls of the dough with greased hands. - Place on the Ziplock bag. - Cover with the other Ziplock bag. - Flatten lightly with your fingers or use a rolling pin applying equal pressure. - (I used my fingers).
14. Remove the top layer of the Ziplock bag. - Carefully lift them & roast on a hot Tawa/Griddle. You may cook more than one at a time depending upon the size of your Tawa. (I cooked 3 at a time).
15. Flip a few times until light brown spots appear. - With the help of tongs, cook on open flame or on top of a Roti Ring (I used it as I have a glass top electric cooking range).
16. When done, place on a plate lined with paper napkins. Apply Ghee or Butter. Serve hot with Saag.
17. It’s absolutely blissful!

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