Makki ki roti & Sarson ka saag is one of the most famous Punjabi dishes, needs no introduction. It is prepared with mustard leaves, accompanied with makki ki roti. The luscious green sarson ka saag tastes fabulous with makki ki roti & a dollop of butter.
A North Indian delicacy which is completely absorbed in Punjabi tradition. Prepared mainly for the winter season in Punjab region of India. The cuisine is a must try in Punjab, a perfect meal for people who love healthy traditional food.
This rich & irresistible dish is easy to prepare. Main ingredients are mustard leaves (sarson ki bhaji) & maize flour ( makki ka atta). Mustard leaves are a little bitter in taste, but when cooked with milder tasting spinach, ghee/butter & spices the taste is heavenly.
Ingredients:
For sarson ka saag:
- 2 bunches of mustard leaves (sarson leaves)
- 1 bunch of spinach (palak)
- 1 inch of ginger grated
- 4-5 cloves of garlic crushed
- 2 medium sized onions finely chopped
- 4-5 green chilies
- 1 pinch of asafoetida
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 2 tbsp maize flour (makki ka atta)
- 2 tbsp ghee
- Salt to taste
For makki ki roti:
- 2 cups of maize flour (makki ki atta)
- 1 tsp of ajwain (optional)
- Hot water as required
- Salt to taste
Method:
For sarson ka saag:
- Wash mustard & spinach leaves, remove leaves from stems.
- Pressure cook mustard & spinach leaves up to 5-6 whistles with a little salt.
- Mash it with a potato masher or use a hand blender. But make sure not to puree the mixture.
- The roughness of leaves & stalks should be there.
- Add maize flour to mustard & spinach mixture & mix well.
- Heat ghee in a pan, add cumin seeds, wait till it crackles, and now add asafoetida (hing).
- Thereafter add ginger, garlic, stir for few seconds.
- Add chopped onions & cook till they become a little translucent, add green chilis & stir for
- some time.
- Now add red chili powder, coriander powder& stir.
- Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add
- Water if required.
- Garnish with a dollop of butter, sarson ka saag is ready to serve.
For makki ki roti:
- Mix all the dry ingredients in a bowl.
- Make a soft dough with hot water, knead for a few minutes.
- Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
- Circle approx. 5" in diameter (1/4" thick)
- Now heat tava/griddle & place roti very carefully on it.
- Flip & cook from another side till you see red-brown marks & get that distinct aroma.
- Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag
Rab Rakha!!!!!