By Slurrp Community
December 8, 2023
100 grams spinach leaves 100 grams mustard leaves 50 grams kale leaves 1 turnip, finely chopped 1/2 cup split chickpeas soaked 1 onion, finely chopped 4-5 cloves of garlic 1 teaspoon ginger paste 1 small tomato, finely chopped 2-3 green chilies finely chopped 1 teaspoon corn flour Ghee, for cooking as required 1 teaspoon turmeric powder 1 teaspoon garam masala powder
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1 teaspoon ghee 1-2 cloves of garlic, finely chopped 1 teaspoon red chili powder
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1 cup corn flour 1/4 cup finely chopped coriander leaves 1 teaspoon carom seeds 1 teaspoon ghee Salt, to taste Water, as needed Ghee, for cooking
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In a large pot, add the soaked split chickpeas and turnip with enough water, along with half a teaspoon of salt to cover and cook for 7-8 minutes.
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Add the leafy greens and boil for 5-6 minutes before letting it cool. Drain the water and blend everything into a paste in a mixer and set aside.
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In a pan, heat 2 large spoons of ghee and add 3-4 chopped garlic cloves, chopped onions and green chilies to cook for a couple of minutes.
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Add the tomato followed by the turmeric powder, garam masala powder, salt and corn flour and mix well for 2 minutes.
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Add the ground paste along with a little water and let it cook for 2-3 minutes, before taking off the heat.
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For the tempering, heat 1 teaspoon of ghee in a small pan and add some garlic cloves along with red chili powder. Pour this over the cooked greens, once aromatic.
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Add the corn flour in a large bowl along with the chopped coriander leaves, carom seeds, salt and ghee.
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Gradually add water and knead for 5-7 minutes, to form a dough, before dividing the dough into portions and shaping them into balls.
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Using a rolling pin, roll out the dough gently, without applying too much pressure and carefully place the flatbread onto a hot griddle.
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Cook both sides applying ghee and serve it with the saag or any curry-based vegetable dish.
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