Saag with Missi Roti

Here in Punjab it is quite usual to see Saag and Makki ki Roti being served as breakfast/lunch/dinner in our homes, specially in winter season. Its a quite nutritious diet as it is a combination of mustard leaves and spinach. Usually saag goes with makki ki roti as standard recipe but as I say just use the basics and try new stuff, so I served saag with Missi Roti(Spiced lentil flat bread) which also turned out equally relishing.

Ingredients:

Saag

1/2 kg saag(mustard leaves)

1/2 kg spinach

1" ginger, chopped

5-6 cloves garlic, chopped

4-5 chopped green chillies

2-3 dry red chillies

2 onions roughly chopped

1-2 tomatoes, chopped

salt, to taste

1 tsp garam masala

1 tsp kitchen king masala

3-4 tbsp gram flour

Missi Roti

250 gm wheat flour

250 gm gram flour

1 onion, fine chopped

2-3 green chillies, fine chopped

2 cm piece of ginger, fine chopped

salt, to taste

1/2 tsp red chilli powder

1 tsp thyme seeds (ajwain)

1 tsp cumin seeds

1 tsp dry mango powder (optional)

1 tsp chat masala powder (optional)

1 cup any cooked daal

2-3 tbsp oil

water for kneading

Method for saag:

1. Wash and cut the mustard leaves and spinach, boil them and drain out the excess water.

2. Mash the boiled leaves and leave them aside.

3. In a deep pan heat some ghee, followed by ginger, garlic and dry red chillies. saute for a minute.

4. Add onions and cook them till they become light golden brown.

5. Add tomatoes and cook them till oil starts separating from the mixture.

6. Add salt, kitchen king and garam masala, sprinkle some water and mix well.

7. Add all the saag into the mixture and mix thoroughly, add gram flour and mix well.

8. Let it cook on low flame for 20 minutes and take it off the burner.

9. Top it with some butter and serve hot.

Method for missi roti:

1. Mix all the ingredients except water.

2. Pour little water at a time and knead it vigorously.

3. This dough shouldn't be soft or it will be quite sticky while rolling.

4. Now leave it aside for 2-3 hours.

5. To prepare the flat bread, take medium sized ball of dough, coat it with flour and using a rolling pin roll it thin.

6. Cook it on hot plate/tawa and serve hot.