Sarson ka Saag – Makki ki Roti (Mustard Leaf Curry and Maize Flour Flat Bread)

You must have understood that I’m fond of Punjabi food. And Punjabi cuisine is incomplete without winter special Sarson ka Saag – Makki ki Roti. Though we call it Sarson ka Saag but it is a combination of other greens too. Sarson Saag or Mustard Leaves have a different pungent smell. Usage of other greens balances that pungent smell. Traditionally this is to be cooked in ghee or clarified butter only but I mix some vegetable oil with ghee. In same way I make makki ki roti mixing with whole wheat flour to make thr roti soft. You can always use only maize flour but the rotis mad ewith only maize flour are a little crispy and hard in texture. After making the rotis do not forget to keep them in a hot pot or in a covered container else the rotis will become hard. Serve Sarson ka Saag with a dollop of butter. Njoy winter 🙂

  • Servings: 4-serving
  • Time: 90 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: punjabi
  • Course: main course
  • Preparation Time: 30 mins
  • Cooking Time: 60 mins

Ingredients

For Sarson ka Saag:
2 cups Sarson Saag / Mustard Leaves
2 cups Palak / Palong Saak / Spinach
½ cup Bathua Leaves
1 cup Methi Saak / Fenugreek Leaves
½ cup Tender Raddish Leaves
2 (Finely chopped) Onion
1 (Big – chopped) Tomato
1 ½ tsps Ginger – (Grated)
2 ½ tsps Garlic Paste
1 tsp Green Chilli Paste
½ tsp Red Chilli Powder
½ tsp Coriander Powder
½ tsp Cumin Powder
¼ tsp Asafoetida / Hing
To taste Salt
2 tsps Oil
3 tsps Ghee
Butter – For serving
For Makki ki Roti:
2 cups Makai Atta / Maize Flour
1 cup Whole Wheat Flour
½ tsp Salt
½ tsp Ajwain / Carom Seeds
2 tsps Oil
Ghee+Oil – For making the roti

Steps

  1. For making saag: Clean and chop all the greens. Blanch the saags and immediately drain the hot water and transfer them in a bowl of cold water. Now make puree of the saag.
  2. Heat 2 tsp of oil and 1 tsp ghee in a kadai. Temper it with hing.
  3. Add chopped onion. When it becomes translucent add ginger, garlic and tomato.
  4. When raw smell goes off add all dry masalas and cook till oil seperates. Now add half cooked and pureed saag. Mix thoroughly and add ½ cup water.
  5. Let it cook for 5-6 minutes on low heat. Stir in between.
  6. Add 2 tsp ghee and mix again.
  7. Serve sarson ka saag topping more butter and Makki ki Roti.
  8. For making makki roti: In a bowl mix in all ingredients and knead the dough with warm water. Knead very well.
  9. Divide the dough into lemon size balls.
  10. Roll each balls with a rolling pin dusting maize flour.
  11. In a tawa or skillet dry roast the rotis on both sides. Now apply some ghee+oil on both the sides and cook till some light brown spots are appeared on the roti.
  12. dRemove from tawa and serve with Sarson ka Saag or Sukha Aloo Sabzi or Aloo Matar ki Sabzi.

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