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Saag Rota: A Healthy Twist to Traditional Comfort Food

October 11, 2023

Rajasthan, a land of vibrant culture and regal traditions, boasts a cuisine that’s every bit as opulent as its heritage. Let me take you on a journey to the heart of Jaipur, where I had the privilege of discovering a winter delicacy that’s nothing short of enchanting – Saag Rota.This dish is a true testament to the culinary artistry of Rajasthan, a cauliflower and peas curry that dances with flavors, cooked in the rich embrace of pure ghee and the zesty kiss of fresh orange juice. Paired with thick rotis, affectionately known as rotla, made from wholesome whole wheat, ghee, and milk, this dish is your ticket to a royal indulgence. Trust me; you won’t mind a little nap afterward!

Now, I’ll confess, I’m not usually a fan of cauliflower. However, after a single bite of this dish, I gladly made an exception. The secret to its success lies in the meticulous preparation – the cauliflower is sliced so finely it’s almost like a work of art, ensuring it cooks swiftly and absorbs all the intoxicating flavors.
The magic unfolds in the slow simmering of vegetables, drenched in spices and the citrusy brightness of orange juice. How much spice and ghee you add is entirely up to your taste buds’ courage. I haven’t dared to try it with oil yet, but ghee is undoubtedly the elixir here. Keep the flame low, stir occasionally, and if you ever sense a hint of burning, just rescue it with a dash more of that vibrant orange elixir – no water allowed in this regal affair.
And let’s not forget about the rotla! Prepare the dough with only milk, no water. Roll it out thick and small; if you have a clay tava, it’ll elevate the experience, but a regular griddle will do just fine. Then, for that extra dose of decadence, generously drizzle on more ghee, if you can handle it. Pair this magnificent dish with freshly cut onions and fiery green chillies, and you’re in for a feast fit for royalty.
Now, let’s gather the royal ingredients for this culinary escapade:

For Saag

  • 4 tbsp ghee
  • 7-8 cloves of garlic
  • 3 tbsp chopped ginger
  • 4 green chillies
  • 1 finely chopped onion
  • 1 cup peas (ensure they're thawed if using frozen peas)
  • 2 cups finely chopped cauliflower
  • 2 tsp red chilli powder (increase for a spicier kick)
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ cup freshly squeezed orange juice

For Rota

  • 1 ½ cup whole wheat flour
  • 1 tsp carom seeds (ajwain)
  • 1 tbsp ghee (feel free to double it for extra soft rotis)
  • Milk (about ½ cup for kneading the dough)
  • Salt, to taste

Now, let’s embark on this culinary journey:

For Rota

Mix all the rotla ingredients and knead them into a firm, supple dough. Cover it and let it rest for about 15-20 minutes.

Divide the dough into 10 portions. Roll each portion into small, thick rotis and cook them on a hot griddle, just like phulkas. Don’t forget to drizzle each rotla with about 1 tsp (or more) of ghee for that extra dose of indulgence.

For Saag

Grind the ginger, garlic, and green chillies into a fine paste, adding a splash of water if needed.
Heat up a generous amount of ghee in a thick-bottomed pan. Add the ginger-garlic-chilli paste and let it cook on low heat for 3-5 minutes, stirring occasionally.
Add the chopped onions and sauté until they take on a beautiful golden hue.
Toss in the peas, cauliflower, salt, red chilli powder, garam masala, and turmeric. Mix everything together with love.
It’s time to introduce the star of the show – the freshly squeezed orange juice. Pour it in and cover the pan, letting it all simmer on low heat for another 3-5 minutes.
Uncover and continue cooking until the cauliflower reaches its tender perfection, and you spot ghee glistening on top. This should take approximately 10-15 minutes. Keep stirring occasionally.
Now, the pièce de résistance is ready to make its grand entrance. Serve the saag with those piping hot rotlas, alongside fresh green chillies and crisp, cut onions. Let the feast begin!