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Kids will love Sarson ka Saag this winter: Make it with spinach-bathua for a delicious meal with Makki ki Roti.
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News18•26-09-2026, 15:07
Kids will love Sarson ka Saag this winter: Make it with spinach-bathua for a delicious meal with Makki ki Roti.
- •Sarson ka Saag and Makki ki Roti are a winter delight, and this recipe ensures children will enjoy it too by adding spinach, bathua, and fenugreek.
- •To prepare the saag, use fresh mustard greens, spinach, bathua, and fenugreek leaves, washing them thoroughly and chopping finely.
- •Cook the chopped saag in a pressure cooker with a little water and salt for 2-3 whistles, then lightly mash it for a coarse texture.
- •Prepare a tempering with desi ghee, cumin, dry red chilies, ginger-garlic, asafoetida, onion, and tomato, then add the cooked saag and simmer for 10-12 minutes.
- •For Makki ki Roti, knead cornmeal with lukewarm water to form a soft dough, then pat into rotis and cook on a hot griddle.
Key Questions Answered
To make Sarson ka Saag appealing to children, you can reduce the amount of mustard greens slightly and increase the proportion of spinach and bathua to soften its strong taste and texture, keeping green chilies low and serving it with butter and hot Makki ki Roti.
Delicious saag requires fresh mustard greens, spinach, bathua, and fenugreek leaves, which should be thoroughly washed, rid of thick stems, and finely chopped before cooking.
Since cornmeal lacks the elasticity of wheat flour, it should be slowly kneaded with lukewarm water and a little salt to prepare a soft dough, which can then be shaped using butter paper sheets and a rolling pin or gentle hand-pats.
