Sarson and Tandul Bhakri
Sarson ka saag n Maki ki Roti is so happening in winters in Punjab and the Tandul(rice) chappati/ Bhakri as they say in Maharashtra is a big hit, so I thought of making a fusion of the two and try and to my amazement the chapattis/bhakri tasted so good with the sarson that I thought of sharing it with all of you.
Even in the sarson I have added not only mustard leaves n spinach but also red radish leaves and fenugreek leaves and trust me it’s awesome.
So here goes the Interstate Fusion Recipe
Ingredient for Sarson:
- 1 bunch sarson/ mustard leaves
- 1 bunch spinach/ palak leaves
- 1 bunch small red radish leaves
- 1 cup of fenugreek/ methi leaves
- 2tbsp ghee/ clarified butter
- 2tbsp ginger garlic paste
- 4 green chillies sliced
- Half tsp of kasuri methi/ dried fenugreek powder
- Salt to taste
- 1tsp lime juice
Ingredient for the Tandul / Rice chapatti
- 2 cups rice flour
- Approx 1 cup of water
- Salt to taste
- Ghee to put on top
Chop all the sarson, spinach, radish n fenugreek leaves and steam them for 5 to 7 minutes, remove them in cold water n drain after 3/ 4min and then make a smooth paste in a blender.
Heat ghee in a pan, add the chillies, ginger garlic paste, dry fenugreek powder and saute for 3 minutes, then add the green leaves paste n cook for 2 minutes n lastly add the lime juice.
For the Tandul Bhakri, combine the flour, water n salt n make a nice soft dough, leave aside for ten minutes n then make small equal size balls n roll them into a circle n cook on hot griddle or a tawa until it is cooked well n dark brown spots appear on each side, put some ghee or clarified butter on the Bhakri if you like.
Serve hot with Sarson ka saag, onions and chillies and trust me it is Heaven!!!
You can even garnish it red radish to make it more colourful, so go ahead and try your variations Is I try mine!!
Have a great last Weekend of 2016 n lots more to come in 2017!!