Clean all leaves wash 2-3 times in a big bowl. Chop coarsely. Set aside.
2
Soak Chana Dal for 10 mins. In a wok boil 2 cups water and add the Dal chopped turnips, cook covered on low flame for 5 mins so that Dal is just done but not mushy.
3
Add the chopped leaves and cook covered for 2-3 mins. Keep aside on a plate for 5 mins.
4
Put in a blender and blend smooth for a purée.
5
In a wok heat ghee and add chopped garlic, stir for 1 min, add chopped onions, ginger and green chillies and brown it but not too much.
6
Add the tomato purée and mix well.add salt and stir. Set aside.
7
In a separate wok heat 1 Tbsp ghee and add red chilli powder. Just stir for 30 seconds and add to the Sarson da Saag.
8
For Makki ki Roti - peel the radish and grate fine. Add little salt and set aside for 5 mins to drain out water.
9
In a bowl add Makki flour, add grated radish after extracting all water. Add salt and make a dough adding water as needed.
10
Make balls and lightly with a rolling pin roll, sides would be uneven which is okay and make small purees.
11
Fry the purees until crispy and golden brown.
12
Plate with jaggery, salad and enjoy a delicacy from Punjab - Sarson da Saag & Makki ki Puri.
