Makai Ki Roti Recipe

September 14, 2011

Ingredients

3 bunches sarson, chopped
1 bunch spinach, chopped
2 tomatoes, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 teaspoon makai flour
3 green chillies, chopped
1 teaspoon garlic, minced
2 tablespoon curd
1 inch piece Ginger
Salt to taste
2 tablespoon pure ghee
½ teaspoon Hing powder

How to make Makai Ki Roti

  • Remove stems of greens and wash them thoroughly.
  • Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
  • Heat oil in a pan. Add onion and sauté till golden brown.
  • Add garlic, ginger and stir-fry for two minutes.
  • Add chopped tomatoes and cook till tender.
  • Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
  • Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
  • Serve with tempering of ghee and hing powder.

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