Chickpea Greens and Makki ki Roti Recipe The Perfect Winter Combo

When the winter season comes you need some food that warms up your whole body. So this winter season hearty and healthy green vegetables that not only warm up your body but also give you sufficient nutrients. Chickpea greens (chana saag) are outstanding for their tangy and sour flavor. This unique vegetable is a rare seasonal treat that’s easy to prepare and pairs perfectly with corn radish roti or you can say that makki aur mooli ki roti. In this article, we’ll teach you the step-by-step process of making this traditional meal with a modern twist.

Why Chickpea Greens?

Chickpea greens, also known as “palli” or “khatti bhaji” in some regions. It is highly nutritious and flavorful. These greens were a staple in olden times due to their short seasonal availability. Today, in the social media world they are gaining popularity again for their health benefits and unique taste.

How to Prepare Chickpea Greens?

Ingredients:

1.5 cups chickpea greens, cleaned and washed
4 medium tomatoes
5-6 garlic cloves (finely chopped)
1-inch ginger piece (finely chopped)
4-5 green chilies (finely chopped)
½ teaspoon turmeric powder
½ teaspoon cumin seeds
½ teaspoon coriander powder
¼ teaspoon asafoetida (hing)
1 teaspoon red chili powder
2 tablespoons roasted gram (ground into powder)
2 dried red chilies
1 tablespoon ghee or oil
Salt to taste

What Is The Health Benefits of Chickpea Greens?

Rich in fiber, iron, and vitamins A, C, and K.
Boosts immunity and aids digestion.

Preparation Steps For Chickpea Greens

Cleaning Chickpea Greens:

Separate the leaves from the stems and wash them thoroughly to remove dirt and pesticides.

Boil and Blend:

Add the greens to a pot with 1.5 cups of water.
Place four whole tomatoes in the same pot. Boil until the greens soften and the tomato skin loosens.
Remove the tomatoes, peel off the skin, and puree them. Grind the greens coarsely without adding excess water.

Prepare the Base:

Heat oil or ghee in a pan and sauté half of the garlic until lightly golden.
Add asafoetida, ginger, and green chilies. Cook for 1-2 minutes.
Add the pureed tomatoes along with turmeric, cumin, coriander powder, and red chili powder. Cook until the oil separates.

Add Greens and Roasted Gram Powder:

Mix in the ground chickpea greens and roasted gram powder. Add water to adjust the consistency.
Cover and cook on low heat for 10-15 minutes.

Tempering (Optional):

In a separate pan, heat 1 tablespoon ghee. Add the remaining garlic, dried red chilies, and a pinch of dry fenugreek leaves (Kasuri methi).
Pour the tempering over the cooked greens for enhanced flavor.

How to Make Corn Radish Roti (Makki aur Mooli ki Roti)

Ingredients:

2 cups corn flour (makki ka atta)
1 medium radish (grated)
Radish leaves (finely chopped)
1 tablespoon carom seeds (ajwain)
1-2 green chilies (finely chopped)
½ teaspoon turmeric powder
Salt to taste
Water as needed

Preparation Steps For Corn Radish Roti

Prepare the Dough:

In a mixing bowl, combine corn flour, grated radish, chopped radish leaves, carom seeds, turmeric powder, green chilies, and salt.
Gradually add water and knead into a soft dough.

Shape the Rotis:

Take a small portion of the dough and flatten it between your palms or use butter paper to roll it out gently.

3. Cook the Rotis:

Heat a tawa (flat griddle) on medium heat. Place the roti on the tawa and cook until golden spots appear. Flip and cook the other side, pressing gently for even cooking.