Makki Ki Roti Sarson Ka Saag

Makki Ki Roti Sarson Ka Saag

(Maize Chapati & Mustard Leaves Sabzi)

Makki ki roti & Sarson ka saag is one of the most famous Punjabi dish, 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 & butter.

A north Indian delicacy which is completely absorbed in Punjabi tradition. Prepared mainly in winter season in Punjab. The cuisine is a must try, 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 onion 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:

1. Wash mustard & spinach leaves, remove leaves from stems. 

2. Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt. 

3. Mash it with a potato masher or use hand blender. But make sure not to puree
    the mixture. The roughness of leaves & stalks should be there.

4. Add maize flour to mustard, spinach mixture & mix well.

5. Heat ghee in a pan, add cumin seeds, wait till it crackles, now add asafoetida (hing). 

6. Thereafter add ginger, garlic, stir for few seconds.

7. Add chopped onions & cook till they become a little translucent, add green 
    chili & stir for some time. 

8. Now add red chili powder, coriander powder, garam masala & stir. 

9. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame.
    add water if required.

10. Garnish with a dollop of butter, sarson ka saag is ready.

For makki ki roti:

1. Mix all the dry ingredients in a bowl.

2. Make a soft dough with hot water, knead for a few minutes.

3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each
    ball into a circle approx 5" in diameter (1/4" thick)

4. Now heat tava/griddle & place roti very carefully on it.

5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.

6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag. 

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