Makki ki Roti aur Sarson ka Saag
A typical Indian Punjabi meal comprises of Sarson ka saag and makke di roti .Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter
Makki Ki Roti:
Maize flour: 2 cups
Plain flour: 1 Cup
Oil: 2 tbsp
Salt to taste
Water to knead
- Mix together maize flour,Plain Flour, oil and salt.
- Knead in a soft dough, adding very little water at a time.
- When the dough is very smooth and soft, shape into a ball, flatten and pat with palm, to make a thin roti.
- Roll with a rolling pin. If it is getting diffcult you can use your Hands and keep adding dry Maize atta to roll the roti to a size we want (not very big) .
- Heat the tawa or a griddle and put the rolled roti on it on a slow flame
- Once it is slighty cooked from one side turn it and then add some ghee or oil to shallow fry the paratha
- Once done from Both sides you can remove it gently and place it on the plate.
- Cover and line with napkins to keep warm.
- Drizzle with ghee or butter if desired.
- Serve hot with Sarson ka saag.
Mustard Leaves:500 gms(finely chopped)
Spinach: 200gms (finely chopped)
Onion:1 (small finely chopped)
Maize Flour: 2 tbsp
Water : 1 cup
Red chilies : 2
Garlic cloves :3
Ginger: 1 inch
Green chilly: 2 (fiely chopped)
Salt To Taste
Butter : 1 tbsp
Asafoetida: a pinch
Red chilli powder:1 tsp
Turmeric powder: 1/2 tsp
- Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
- Chop ginger, garlic cloves and chillies.
- Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
- Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
- Add the ground saag and simmer the flame. Cook for few minutes.
- Add the maize flour, red chilli powder, sugar and stir well.
- Serve it with makki ki roti.