Rajasthani Saag Rotla

Rajasthani Saag Rotla

Rajasthan’s cuisine is as rich, colourful, and royal as the place itself. One of my sisters in law is from Jaipur and she introduced me to this winter dish called Saag rotla. It is a cauliflower and peas curry cooked in pure ghee and orange juice. It is served with thick rotis (called rotla) made of whole wheat, ghee, and milk. If you feel like indulging, you can try this dish. This dish is perfect for a lazy weekend afternoon. I surely feel sleepy after eating this.

I am not a cauliflower lover. But after tasting this dish, I have made an exception. Since this curry does not use any water, you need to cut the cauliflower very finely (it should look almost finely grated) so that it can be cooked quickly.

The essence of this curry lies in the slow cooking of vegetables in spices and orange juice. You can add as much spices and ghee as you can tolerate. I have not tried cooking it in oil yet. Cook it on the lowest flame throughout and keep mixing in between. If you feel that the curry might burn add little more orange juice but no water.

The rotla that accompanies this dish has ghee too. Knead the dough for rotla with only milk. No water again. Roll out the rotla thick and small. Cooking it on a clay tava will add to the taste. But fret not if you do not have a clay griddle. Cook it on a low gas on normal griddle and then cook both sides on open flame like normal phulka is made. Again with the ghee, drizzle as much as you can tolerate. Serve this with fresh cut onions and green chillies.

Rajasthani Saag Rotla


For Rotla

  • 1 ½ cup whole wheat flour
  • 1 tsp carom seeds (ajwain)
  • 1 tbsp ghee (you can double the amount of ghee if you want softer rotis)
  • Milk to knead the dough (appx ½ cup is sufficient)
  • Salt to taste

For Saag

  • 4 tbsp ghee
  • 7-8 cloves of garlic
  • 3 tbsp chopped ginger
  • 4 green chillies
  • 1 onion finely chopped
  • 1 cup peas (If you are using frozen peas, thaw them in advance)
  • 2 cups finely chopped cauliflower
  • 2 tsp red chilli powder (you can increase this if you like the curry spicier)
  • 1 tsp garam masala
  • ¼ tsp turmeric powder
  • ½ cup freshly squeezed orange juice


For the rotla

Mix all the ingredients for rotla and knead a firm dough. Cover and keep aside for 15-20 minutes.

Divide the dough into 10 portions. Roll out each portion into small and thick rotis and cook on a hot griddle just like phulkas. Drizzle each rotla with around 1 tsp or more of ghee.

For Saag

Grind the ginger, garlic, and green chilly to fine paste. You can add 1 tbsp water if required. Heat ghee in a thick bottomed pan. Add the ginger, garlic, and green chilli paste. Cook on slow flame for 3-5 minutes mixing in between. Add the onions and sauté. Cook till onions start browning. Add the peas, cauliflower, salt, red chilli powder, garam masala, and turmeric. Mix well.

Add the orange juice and cover cook on slow flame for 3-5 minutes. Remove the cover and cook till the cauliflower is cooked and you see ghee on top. (appx 10-15 minutes)Keep mixing in between. Serve with hot rotla, fresh green chilli and cut onions.