Highlights

  • Sarson ka saag is one delicacy that defines the food culture of Punjab
  • Mustard greens are known to boost energy and immunity
  • This sarson ka paratha can be a yummy addition to your breakfast menu

Winter brings along a pool of vegetables that make the season a delicious affair. Our vegetable baskets are loaded with palak, bathua, methi, sarson and more that can be used to whip up a range of dishes, unique to each region. One such popular dish is sarson ka saag. A delicacy that defines Punjabi cuisine, it is a creamy and smooth mustard greens-based recipe that is served hot with a dollop of white butter on it. Alongside a rich flavour, this dish offers a good amount of nutrients that help provide energy and warmth during the cold season. For the unversed, mustard greens (or sarson) are loaded with fibre, vitamins, phytonutrients, antioxidants etc and are known to prevent several seasonal diseases by boosting energy and immunity.

If you are bored with the same sarson ka saag, we bring a recipe that can help you include mustard greens to your diet in a unique way. It’s called sarson ka paratha. Made with mustard greens, atta, carom seeds, salt, jaggery and red chilli, this paratha can be a delicious addition to your breakfast menu in a cold, foggy morning.

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Sarson ka saag is one delicacy that defines the food culture of Punjab

Here’s The Recipe Of Sarson Ka Paratha:

Ingredients:

Half cup mustard greens, de-stalk and clean

2 cups atta

1 pinch carom seeds

Salt, as per taste

1-2 teaspoon jaggery powder

Half teaspoon red chilli powder

Oil, to roast the parathas

Water, to bind the dough

Method:

Blanch and put the mustard greens in a blender and grind into a smooth paste.

Transfer the paste to a bowl and add atta, carom seeds, salt, jaggery powder and red chilli powder and mix well.

Add a little water if needed and knead soft dough. Close the lid and let it rest for15 minutes.

Make small balls out of the dough and roll into an even, thin round paratha.

Heat a tawa and toast the parathas.

Add oil on each side of the paratha and toast till it gets a light golden colour.

Serve hot with makkhan (white butter) and pickle.

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Try this recipe and let us know how you like it in the comments section below.

Enjoy your meal!

About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.



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