French Macaroon Pizza

Easy Food Smith illustrates a different kind of dish that may seem like a good way to twist pizza recipes into. This sarson ka saag aur makki ki roti could be like a pizza but in French Macaroon shapes. 

For the Saag:

750 grams Sarson Saag (Mustard Greens with stalks)
250 grams Bathua or Bathu Saag (called Chenopodium in not confuse it with amaranth) In case you can't find Bathu, use spinach leaves with stalks
Salt to taste 

For Tempering:
1 tbsp cooking oil
½ tsp Cumin seeds
½ tsp Red chili powder
½ tsp Turmeric powder
1 Green chili (finely chopped) 
½ tsp ginger (finely chopped)
1 tsp garlic (finely chopped)
1 medium Red onion (finely chopped)
½ tsp Garam Masala
1 medium Tomato (finely chopped or pureed)
1 tbsp butter

  1. Pick and clean the sarson before chopping it (chop the stalks as well)
  2. Pick and clean the bathu (discard the thick centre stalk and use only the tender leaf stalks along with the leaves)
  3. Fill a large pot with water and in batches wash the sarson and bathu together. Repeat the process at least 3-4 times or depending how much grit is there in both. 
  4. Drain the water using a colander. 
  5. I pressure cook the saag and cook it for 7-15 minutes depending on how soft or hard the stalk is. 
  6. You can use a heavy bottom pot and cook it till the stalk is well cooked and easily mashes up when pressed between the fore finger and the thumb. 
  7. To prepare the tempering, heat the oil in a pan and add the cumin seeds. When the seeds begin to crackle, add the onion, ginger, garlic and green chilies. 
  8. As soon as the onion begins to turn golden, add the red chili powder, turmeric powder and garam masala. Cook for a few seconds and added the tomato. Cook till the oil begins to appear on the sides of the masala.
  9. Mix in the tempering to the saag and cook the saag further on till all the water has evaporated and the saag is just moist. 
  10. Add butter and serve. 
For the Corn meal Flat bread:
2 cups Corn meal
2 cups Warm water
½ tsp salt
¼ tsp carrom seeds
Butter to serve
Oil for frying
Parchment paper or Butter paper

  1. Using one cup of water to begin for one cup of corn meal, to make the dough. 
  2. Gradually add the water to the dough and keep mixing the cornmeal with the other hand.
  3. Bring the cornmeal in your hand and make a fist...if the dough stays together, you are doing fine, if not, add more water. 
  4. The dough should be medium soft. Keep kneading the dough for 2-3 minutes. 
  5. If you do not have parchment paper or butter paper, take fist fulls and make balls of the dough. Now, using a little flour start rolling the dough. The flat bread should be of the thickness shown in the pic or less if you wish to. 
  6. If you have parchment paper or butter paper, roll the dough using a little flour and do as above. You can even cut out the dough using cutter to have even edges. 
  7. Using just a little oil, grease a hot skillet and gently place the flat bread over it. Let it cook for at least 1 minute on medium low flame. 
  8. Grease the top of the flat bread with oil and flip to cook. Use more oil if required.
  9. Cook till both sides are golden brown. 
  10. Serve hot with butter. 

Posted by Diane Araga, on January 21, 2014 at 8:00 AM