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Aloo Cholai Saag with Bajra Roti (Amaranth Leaves and Pearl Millet Flatbread)
Fozia Siraj

Aloo Cholai Saag with Bajra Roti

Tender amaranth leaves (cholai) cooked with potatoes, garlic, tomato and cumin, served with rustic, hand-patted pearl millet flatbread (bajra roti). A wholesome, naturally gluten-free roti and a light, earthy sabzi.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

Aloo Cholai Saag
  • 500 g cholai (amaranth leaves) with tender stems, washed well and chopped
  • 2 medium potatoes peeled and cut into cubes
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 medium onion sliced
  • 4 cloves garlic chopped
  • 1 medium tomato chopped
  • 2 green chillies chopped
  • 1/2 tsp turmeric
  • 1 tsp red chilli powder or flakes
  • 1 tsp coriander powder
  • 1 tsp salt or to taste
Bajra Roti (makes 4 to 5)
  • 2 cups bajra flour (pearl millet flour) about 240 g
  • 1/2 tsp salt
  • 3/4 cup warm water add more as needed
  • ghee or white butter to serve

Equipment

  • Karahi or wide pan with a lid
  • Tawa or flat griddle
  • Large bowl for kneading

Method
 

Cook the aloo cholai saag
  1. Wash the cholai leaves in plenty of water two or three times, as the leaves hold soil. Drain well and chop, keeping only the tender stems.
  2. Heat oil in a karahi, add cumin seeds and let them splutter. Add the onion and cook until soft and light golden.
  3. Add garlic and green chillies and fry for a minute. Add the tomato, turmeric, red chilli, coriander powder and salt, and cook until the tomato softens.
  4. Add the potatoes, stir to coat, then cover and cook on low heat for 10 to 12 minutes with a splash of water, until almost tender.
  5. Add the chopped cholai. Stir, cover and cook for 5 minutes until the leaves wilt.
  6. Uncover and cook for another 4 to 5 minutes on medium heat until the water dries and the potatoes are soft. Do not overcook, or the greens lose their colour.
Make the bajra roti
  1. Mix the bajra flour and salt. Take only enough flour for one or two rotis at a time, add warm water little by little, and knead with the heel of your hand for 2 to 3 minutes until smooth and soft. Bajra dough dries quickly, so knead each batch fresh.
  2. Heat a tawa on medium-high heat.
  3. Wet your palms and pat a ball of dough into a round roti, turning it as you go. You can also press it out on a plastic sheet or butter paper. Small cracks at the edges are normal.
  4. Place the roti on the hot tawa, sprinkle a few drops of water on top and spread them with your fingers. Cook for 1 to 2 minutes until the bottom has brown spots.
  5. Flip and cook the other side for 1 to 2 minutes, pressing gently with a cloth. Toast briefly on an open flame if you like.
  6. Spread ghee or white butter on the hot roti and serve with the aloo cholai saag.

Notes

Cracking bajra roti? The dough is too dry or was kneaded in advance. Use warm water and knead each roti just before patting it out.
Gluten-free: pearl millet is naturally gluten-free. Use flour labelled gluten-free if you need it for a strict diet.
No cholai? Spinach (palak) or methi leaves work the same way. Methi needs a little less cooking time.
Storage: the sabzi keeps 2 to 3 days in the fridge. Bajra roti is best eaten fresh and hot.