Makke ki Roti & Sarson ka saag is a favorite dish amongst Indians during winters. Prepared in big vessels, sargon ka saag is prepared using greens like Spinach, Mustard leaves, amaranth leaves etc. Makke ki roti is prepared using the maize flour & veggies like carrots, cauliflower, cabbage etc. The traditional combo includes Makke ki Roti, Sarson ka Saag, White butter and Jaggery.
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Sarson ka Saag and Makki di Roti is the traditional dish of Punjab. It is the most popular winter dish which is a highly nutritious because mustard leaves contain a lot of iron and protein.But at the same time it can be little high on calories if it is served traditionally with lots of ghee or butter.
Let’s have a look on the recipe.
Preparation time: 30 mins
Cooking time: 30 mins
For Makke ki roti
- Maize flour or Makke ka aata – 4 cups
- Grated veggies ( Carrots, Cabbage, Cauliflower)
- Finely chopped coriander leaves
- Salt – according to taste
- Red chilli powder
- Garam masala
- Warm water – 1 cup
- 2 plastic sheets
For Sarson Ka Saag
- Mustard leaves or sarson – 1/2 kg
- Spinach leaves – 1/2 kg
- Amaranth leaves ( bathua ) – 250 gms
- Turnip – 1 medium sized
- Tomatoes – 4
- Onion – 3
- Ginger – 1/2 inch
- Garlic – 4-5 pods
- Ghee – 2 tbsp
- Garam Masala
- 2 tbsp maize flour
- Ghee 1 tbsp
- Kashmiri mirch – 1 tsp
- Garlic chopped – 1 tbsp
Makke ki roti
Mix all the ingredients of Roti except water. Keep it aside. Dough for Makke ki roti is not a regular one. You have to mix everything together and then bind it lightly with warm water because it can’t be kneaded like regular dough. Do it and keep it aside for 20 mins.
Now roll out small balls out of dough. Keep one ball at a time between 2 plastic sheets. Press it to make a circle from the dough. Fry it well on a hot tawa. Make it just like paranthas with little oil. Makke ki roti is ready!
Sarson ka saag
Put all the leaves along with chopped turnip in a pressure cooker. Add 1 cup water and let it simmer. After 2 whistles remove it from gas and drain the extra water. Don’t add salt here as it will make the leaves brown.Now churn it well or grind it for a minute.
Heat ghee in a pan. Add grinded mixture of tomatoes, onions, ginger and garlic. Fry well. Add all the spices and fry till oil separates. Now add grinded mixture of leaves. Add salt and fry well for 10 mins. Add 2 tbsp of Maize flour. This helps in reducing the intensity of sarson and makes it smooth to eat. Add more ghee if you want. Sarson ka saag is ready. Now it’s time for tempering.
Warm ghee in a deep ladle. Add chopped garlic and kashmiri mirch. Pour it over the saag and cover it for 2 mins. This will enhance the flavor of the saag.
Your authentic punjabi meal is ready. Serve it with huge dollop of white butter and jaggery! 🙂