For Makke Ki Roti:
- Makke (maize) ka atta – 3 cups
- Ghee to apply on rotis
- Take 2 cups of water, put 2 tsp of makke ka atta to this water and boil it.
- Add little boiling water to the flour and mix with a spoon, keep adding water as required. After a few seconds you can use your hands to knead the flour, keep the consistency just like normal chapati dough. Once done, cover with a soft cloth and keep the flour aside for five minutes.
- Now make medium sized dough balls, dust with wheat flour and very delicately roll into a roti.
- Heat tava, gently place roti on tava, flip the roti when one side is slightly cooked. When other side is also done, pick with a tong and cook directly on low flame .
- Spread some ghee or butter on the warm roti and serve with sarson ka saag, jaggery, butter milk, etc.
To knead makka ka atta, bajra ka atta, ragi ka atta, etc add a little flour to the water and boil the water. When you knead the flour with this water, you will see that you can roll the rotis easily without any difficulty.
Makka is gluten free so those who are allergic to wheat can consume makke ka atta.
Makka is good for heart – it is low in fat and rich in dietary fiber, proteins, vitamin B6, magnesium and omega 6 oils.
For Sarson Ka Saag:
Sarson -2 medium sized bundles
Bathua – 1 medium sized bundle
Palak -1 medium sized bundle
Carrot -2 medium sized
Oats – 3 tbsp
Makke ka atta – 2 tbsp
Tomato – 4 medium sized
Green chillies -2
Ginger – 1 piece
Jeera – 1/2 tsp
Hing – 2 to 3 pinch
Haldi – 1/4 tsp
Red chilli powder – 1/2 tsp
Garam masala – 1/2 tsp
Kashmire mirch – 1/2 tsp
Salt according to taste
Desi ghee – 3 tsp
- Clean and wash the sarson, bathua and palak. Chop the carrots.
- Pressure cook all of these vegetables upto one whistle.
- Heat 1/4 tsp ghee in a pan and roast makke ka atta on slow flame for one minute.
- When all the cooked vegetables have cooled down, churn the vegetables, oats and roasted makke ka atta in the mixer grinder to make a rough paste (dont make a fine paste)
- Churn tomatoes, green chillies and ginger in mixer grinder.
- Heat pan, add 2 tsp ghee, add jeera. When jeera sizzles, add hing and haldi, now add tomato puree and keep stirring. Add red chilli powder. When it begins to separate from oil, add sarson mixture and if required add some water. Add salt and when it starts to boil, let it simmer on low flame for ten minutes.
- Dish out the saag.
- Heat a little ghee in pan, add some jeera, a pinch of hing and Kashmiri mirch powder. Temper on the saag. Finally, add the garam masala and put some butter on the saag. Serve this with makke ki roti, jaggery and fresh salad.
Oats are rich in fibre and lower the bad cholesterol.
Oats and carrots give a nice texture and taste to this saag.