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 🙂
For Sarson ka Saag:
For Makki ki Roti:
- 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.
- Heat 2 tsp of oil and 1 tsp ghee in a kadai. Temper it with hing.
- Add chopped onion. When it becomes translucent add ginger, garlic and tomato.
- 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.
- Let it cook for 5-6 minutes on low heat. Stir in between.
- Add 2 tsp ghee and mix again.
- Serve sarson ka saag topping more butter and Makki ki Roti.
- For making makki roti: In a bowl mix in all ingredients and knead the dough with warm water. Knead very well.
- Divide the dough into lemon size balls.
- Roll each balls with a rolling pin dusting maize flour.
- 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.
- dRemove from tawa and serve with Sarson ka Saag or Sukha Aloo Sabzi or Aloo Matar ki Sabzi.