Ajwain Aloo Paratha aur Sarson ka Saag

Makai ki roti aur Sarson ka Saag is one of the most famous combinations of Punjabi cuisine. What it is is, curry with mustard greens and Indian bread with corn flour. Making Roti or Indian bread with corn flour which is basically corn tortilla is very difficult. You have to have the right wetness in the dough else it will just crumble. And I was never ever successful in making it. But Sarson ka saag is one of my favorite recipes and I make it often
        So today I made this amazing curry and I made Ajwain Aloo Paratha or Indian bread stuffed with potatoes and sprinkled with carom seeds. It is just amazing and you would have to try it to believe it.

Ajwain Aloo Paratha (Carom seed flavored Indian bread stuffed with Potato)

Aloo stuffing

Ingredients:

1. 2 medium potatoes boiled and peeled
2. 1/2 teaspoon +1 teaspoon salt
3. 1/2 teaspoon red chilly powder (optional)
4. 1 tablespoon peas (optional)
5. 1 tablespoon finely chopped cilantro
6. 3 cups wheat flour
7. 1 teaspoon Ajwain
8. 1 tablespoon fresh squeezed lemon juice
9. Oil for frying the roti

Mix the boiled potatoes with 1/2 tsp salt, red chilly powder, peas if using, cilantro and set aside.

Mix the salt and ajwain in the flour and make a dough with about 11/2 cup water. Apply a little oil to you palm and roll the dough so that the oil gets applied to the dough. Cover and set aside for 20-30 minutes. 

Divide the dough into 6-8 parts. Divide the potato stuffing into the same number of parts.

Put some flour on a clean surface and roll the dough about 4 inches wide. Add the stuffing and make it into a dumpling. Roll again into about 8 inches wide. Heat a griddle and add the roti to the griddle. Turn after 11/2-2 minutes. Drizzle ghee (clarified butter) or oil and turn again. Do so until dark marks start appearing on the roti. Serve hot

Sarson ka Saag (Mustard and spinach curry)

Aloo paratha, Sarson ka saag

Ingredients:

1. 1 bunch or about 2-3 cups mustard greens
2. 1 cup spinach
3. 1/2 teaspoon turmeric
4. 1/2 teaspoon each of salt, chilly powder
5. 1 green chilly sliced
6. 1 tablespoon paneer crumbled or about 2 table spoons milk
7. 1 tablespoon oil
8. 1/2 teaspoon each of cumin, mustard seeds, urad dal
9. 2 dried red chillies
10. few curry leaves

In a pressure cooker cook the spinach and mustard greens with turmeric and 1/4 cup water for 2-3 whistles. Let it cool and grind to a fine paste.

In a pan heat the oil and fry the cumin, mustard seeds, urad dal, dried red chillies and curry leaves. Add a chopped garlic for more flavor. Add the rest of the ingredients and simmer for 10 minutes. Serve