Sarson ka saag with bajre ki roti
Sarson ka saag with bajre ki roti

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sarson ka saag with bajre ki roti. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Boil spinach, sarson saag and bathua together. Strain water and grind to a paste. Cook on a tawa on both sides like a. sarson ka saag recipe dhaba style sarson ka saag recipe #Farhavillagefood.

Sarson ka saag with bajre ki roti is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sarson ka saag with bajre ki roti is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sarson ka saag with bajre ki roti using 19 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sarson ka saag with bajre ki roti:
  1. Take 1 bunch mustard leaves(Sarson)
  2. Take 1/2 bunch palak/spinach
  3. Get 1/2 bunch bathua
  4. Make ready 2 medium size onions chopped
  5. Make ready 2 tomatoes chopped
  6. Prepare 1 tbsp Ginger grated
  7. Take 2 tbsp Garlic crushed
  8. Prepare 1 tsp Red chilli powder
  9. Prepare 2 Green chilli
  10. Take to taste Salt
  11. Take 2 tbsp Maize flour or wheat flour
  12. Prepare 2-3 cups Water
  13. Get 2 tbsp Butter or ghee
  14. Get For bajra roti
  15. Get 2 cup Bajra atta(millet flour)
  16. Make ready to taste Salt
  17. Prepare 4 tbsp ghee for smearing
  18. Prepare as needed Water to make the dough
  19. Make ready 2 tsp Butter

It's usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal! If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. Sarson Ka Saag Aur Makki Ki Roti - Authentic Punjabi Recipe - Masala Trails With Smita Deo. SARSON KA SAAG RECIPE Sarson Da Saag - Turban Tadka The best chapati / Authentic recipe from a gipsy village, Rajasthan.

Steps to make Sarson ka saag with bajre ki roti:
  1. Firstly clean and chop all the greens then wash the greens well
  2. In a pressure cooker add all ingredients listed under saag cover the pressure cook and cook for 1/2an.hour or more let the saag cooked till done do check occasionally except for maize flour
  3. Pour the saag along with the stock and maize flour in a blender blend till smooth
  4. In another pan hear oil or butter add the chopped onion and fry them till.light brown
  5. Add the prepared saag stir and simmer for 5minutes stir occasionally
  6. Combine the Bajra flour and salt in a bowl.and knead into a soft dough using approx 1/2cup of warm water
  7. Divide the dough into a equal portions roll out a portion of the dough thick roti using a little while wheat flour for rolling
  8. Heat a tawa place the roti over it cook it for a few seconds turn over the roti and cook the other side for few more seconds smear ghee on top.
  9. Serve Sarson ka saag hot with some salad,green chilies and.a dollop of butter on the saag with bajre ki roti
  10. Steve with jaggery,mixed pickle and buttermilk

Chana Recipe Bhuna Chana Recipe Bhuna Kala Chana Roasted Chickpeas ll Brinjal bhartha recipe + Makki ki roti ll Punjabi home. Sarson Ka Saag (as it is known in Hindi, Urdu) or (Saroon Da Saag, in Punjabi) is a popular vegetarian dish from the Punjab region of the Indian subcontinent. It is made from mustard greens (sarson) and spices such as ginger and garlic. It is often served with makki di roti. Sarson ka saag recipe is served mostly at dhabas and roadside restaurants prepared by boiling and blending the paste of mustard leaves with authentic Sarson ka saag recipe and Makki ki roti are extremely rich in minerals, calcium, magnesium and a very good source of energy being a high-calorie. while the sarson ka saag recipe is simple and easy to make, some tips and suggestions to make it even better. firstly, always choose fresh and green coloured spinach and mustard leaves for this recipe. i did try with frozen once, and i was not happy with the result, but still an option if you do not have.

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