Corn Rotis (Tortillas) with Sarson Ka Saag (canned)
This post is going to be pretty brief-Had been craving to taste Sarson Ka Saag (a Punjabi dish made with a combination of mustard leaves and spinach) Am not really sure if we get these mustard leaves in South India but I found the canned version the other day. Am not a huge fan of things that creep out of a can, but I just couldn't curb this craving!
I just poured the contents of the can in a saucepan in which a finely chopped onion was frying in some ghee. Once the greens were nice and hot, I switched off the flame. I just love the green colour and the healthy aspect of the dish (the canned fact does trouble me though)
And the perfect combo with this is Akki Ki Roti (Rotis or bread made with Corn Flour)
Perfect, I had Corn Flour at home, I kneaded a cup of that with a quarter cup of Wheat flour, salt to taste, a tbsp. or more of ghee, a handful of chopped spinach and warm water. Knead them to a smooth dough.
To flatten these rotis out, you need a few skills-there are various ways to flatten them out. My sincere advice is to go through a couple of videos prior to handling this corn flour dough balls.
Water alone is our best friend here, once the ball is flattened out a bit on your palms, with wet fingers keep rotating the dough ball between your palms as it rotates and forms the required bread shape without breaking. Even if it breaks midway it is easy to stick them back with a little bit of water. Don't keep it aside for long, cook them immediately over a hot and well greased tawa (Be liberal with your ghee)
Alternatively you may flatten them between two sides of a zip lock bag. Snip through the bag such that you can place a dough ball between them and flatten it out with a rolling pin.
The dough is pretty fragile unlike a normal wheat dough roti hence these breakages.
Cook it over the tawa and have them hot with Sarson Ka Saag.
To be had fresh and hot. I need more practice to get them thinner. Mine were pretty thick. I had them with a drizzle of honey. You may have them with a little bit of grated jaggery as well!
The canned Sarson Ka Saag is a Birla Product, MORTON
I just poured the contents of the can in a saucepan in which a finely chopped onion was frying in some ghee. Once the greens were nice and hot, I switched off the flame. I just love the green colour and the healthy aspect of the dish (the canned fact does trouble me though)
And the perfect combo with this is Akki Ki Roti (Rotis or bread made with Corn Flour)
Perfect, I had Corn Flour at home, I kneaded a cup of that with a quarter cup of Wheat flour, salt to taste, a tbsp. or more of ghee, a handful of chopped spinach and warm water. Knead them to a smooth dough.
To flatten these rotis out, you need a few skills-there are various ways to flatten them out. My sincere advice is to go through a couple of videos prior to handling this corn flour dough balls.
Water alone is our best friend here, once the ball is flattened out a bit on your palms, with wet fingers keep rotating the dough ball between your palms as it rotates and forms the required bread shape without breaking. Even if it breaks midway it is easy to stick them back with a little bit of water. Don't keep it aside for long, cook them immediately over a hot and well greased tawa (Be liberal with your ghee)
Alternatively you may flatten them between two sides of a zip lock bag. Snip through the bag such that you can place a dough ball between them and flatten it out with a rolling pin.
The dough is pretty fragile unlike a normal wheat dough roti hence these breakages.
Cook it over the tawa and have them hot with Sarson Ka Saag.
The canned Sarson Ka Saag is a Birla Product, MORTON
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