Simple Village Cooking in Nepal ||Green Leafy Saag & Roti Recipe||

mustard greens

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients with a milder flavor.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil provides healthy fats and is more accessible.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño maintains heat with a similar texture.

Wash and chop mustard greens and spinach.

Heat ghee in a pan over medium heat until melted.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chopped green chili and cumin seeds, cooking for another minute.

Mix in the chopped greens and cook until wilted, about 5-7 minutes.

Season with salt, turmeric, and coriander powder, stirring well.

Remove from heat and squeeze in lemon juice, mixing to combine.

In a bowl, combine wheat flour and water to form a dough.

Knead the dough until smooth, then let it rest for 20 minutes.

Divide the dough into small balls and roll each into a flat circle.

Heat a skillet over medium-high heat and cook each roti until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens