Shakarkand Saag & Makki Ki Roti Recipe

Prep greens and vegetables

Wash mustard greens thoroughly in several changes of water to remove grit. Chop leaves and tender stems roughly. Peel and dice the white sweet potato into 1/2-inch cubes. Finely chop the onion and tomato, grate the ginger and garlic, and slit the green chilies.

Blanch greens

Bring a large pot of water to a boil and add a pinch of salt. Add the chopped mustard greens and blanch for 2–3 minutes until wilted and bright green. Drain and immediately plunge into an ice bath to stop cooking. Drain again and squeeze out excess water. Coarsely chop if needed. Reserve.

Cook sweet potato

In a medium saucepan, combine the diced sweet potato with 1/4 cup water, a pinch of salt, and cover. Simmer over medium heat for 8–10 minutes until just tender but not mushy. Drain any remaining water and set aside.

Begin tadka (tempering)

Heat 3 tbs mustard oil in a heavy-bottomed pan over medium heat until smoking point to mellow the flavor, then reduce to medium. Add cumin seeds and let them sizzle for 10–15 seconds. Add chopped onion and sauté for 5–6 minutes until translucent and edges begin to brown.

Saute aromatics and tomatoes

Add grated ginger, minced garlic, and slit green chilies. Sauté 1 minute until fragrant. Add chopped tomato, turmeric, red chili powder, coriander powder and 1/4 tsp salt. Cook 4–5 minutes until tomatoes break down and form a thick masala.

Combine greens and sweet potato

Add the blanched and squeezed mustard greens and the cooked sweet potato to the pan. Stir to combine with the masala. Add 1/2 cup water, remaining salt (about 1.25 tsp distributed), and bring to a gentle simmer. Cover and cook 6–8 minutes, stirring occasionally, so flavors meld and the sweet potato softens into the greens.

Mash and finish

Lightly mash 1/3 of the mixture with the back of a spoon or a potato masher for a pleasant, slightly chunky texture. Stir in garam masala and chopped cilantro. Taste and adjust salt and heat. If using, stir in lemon juice to brighten. Keep warm.

While the saag cooks, prepare the mooli ka kass. Heat 1 tsp mustard oil in a small skillet over medium heat. Add ajwain and let sizzle for a few seconds. Add the grated radish and stir-fry for 3–4 minutes until it softens and releases moisture. Season with 1/4 tsp salt and red chili flakes (if using). Cook another 1–2 minutes until the radish reduces slightly but still has texture. Remove from heat and set aside as a tangy, slightly pungent relish to serve alongside the saag.

Make dough

Place 2 cups makki ka atta and 1/2 cup wheat flour in a large bowl. Add 1/2 tsp salt and mix. Slowly add hot water in small increments (approx. 1 cup total) while mixing with a spoon or spatula until the dough just comes together. When cool enough to handle, knead briefly (30–60 seconds) until cohesive but not elastic — corn dough will remain crumblier than wheat dough. If desired, knead in chopped cilantro. Cover with a damp cloth and rest 10 minutes.

Shape rotis

Divide the dough into 6 equal portions (~80–90 g each). Roll each portion into a ball and flatten slightly. To shape, place a ball between two sheets of plastic (or use parchment) and press with a flat-bottomed plate or roll gently to a 5–6 inch circle about 3–4 mm thick. If edges crack, press them back together with damp fingers. Alternatively, pat and press the dough by hand into discs.

Cook rotis

Heat a cast-iron tawa or heavy skillet over medium-high heat until hot. Place a roti on the dry tawa and cook 45–60 seconds until surface begins to dry and small pale spots appear. Flip and cook the other side 45–60 seconds. Apply a little ghee or butter and press with a spatula; cook another 20–30 seconds on each side until golden brown spots appear and edges are slightly crisp. Repeat with remaining rotis, wiping the pan if excess char accumulates.

Keep warm

Stack finished rotis in a cloth-lined container or wrap in foil to keep warm and soft until serving.

Spoon the shakarkand saag into a serving dish. Top with a spoonful of mooli ka kass on the side or a small mound in the center as a bright contrast. Serve hot with makki ki rotis spread with ghee. Garnish saag with extra chopped cilantro and an optional drizzle of ghee.