Learn To Cook Makki Ki Roti And Sarson Ka Saag like A Pro

Makki Ki Roti and Sarson Ka Saag is a traditional Punjabi dish that combines thick maize flour flatbreads with a rich, creamy mustard greens curry. The saag is prepared by cooking and blending mustard greens, spinach, and bathua with spices, then simmered to perfection. The roti is made by kneading maize flour dough, rolled thick, and cooked on a griddle.

Makki Ki Roti and Sarson Ka Saag is a beloved winter dish from Punjab. The saag is made by cooking mustard greens, spinach, and bathua, blended into a smooth paste, and enhanced with a spicy onion-tomato tadka. The roti is prepared by kneading maize flour with warm water into a soft dough, flattened and cooked on a tawa. The rich flavor of the saag is balanced by the earthy taste of the maize roti. Ghee or butter is generously applied to the roti before serving. This dish is traditionally enjoyed with jaggery and sliced onions.

Sarson Ka Saag:

Ingredients:

500g mustard greens (sarson)
250g spinach (palak)
250g bathua (goosefoot leaves) (optional)
2 green chilies
1-inch ginger piece
5-6 garlic cloves
2 medium-sized onions (finely chopped)
2 tomatoes (finely chopped)
1 teaspoon cumin seeds
2 tablespoons maize flour (makki ka atta)
1 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons ghee or oil

Instructions:

1. Prepare the Greens:

Thoroughly wash the mustard greens, spinach, and bathua under running water to remove any dirt.
Roughly chop the greens and transfer them to a large pot. Add green chilies, ginger, and garlic to the pot.
Pour enough water to cover the greens and cook on medium heat for 30-35 minutes until the greens are tender.

2. Blend the Greens:

Once the greens are cooked, let them cool slightly. Use a hand blender or regular blender to puree the greens until smooth.
Return the puree to the pot and cook on low heat.

3. Prepare the Tadka:

In a separate pan, heat 2 tablespoons of ghee or oil. Add cumin seeds and let them splutter.
Add chopped onions and saut until golden brown. Then, add tomatoes, red chili powder, and turmeric powder.
Cook the mixture until the tomatoes are soft and the oil begins to separate from the masala.

4. Combine:

Add the tadka to the pureed greens and mix well.
Add maize flour (makki ka atta) to the saag to thicken it and cook for another 10-15 minutes, stirring occasionally.
Adjust the seasoning with salt, and cook until the saag reaches a thick, creamy consistency.

5. Final Touch:

Add a dollop of ghee on top before serving to enhance the flavor.

Makki Ki Roti:

Ingredients:

2 cups maize flour (makki ka atta)
Warm water (as needed)
Salt to taste
Ghee or butter (for serving)

Instructions:

1. Prepare the Dough:

In a large mixing bowl, add the maize flour and a pinch of salt.
Gradually add warm water to the flour and knead to form a soft dough. The dough should be pliable but not too soft.

2. Shape the Roti:

Divide the dough into equal-sized balls.
Place a dough ball between two plastic sheets or a banana leaf to prevent sticking. Use your hands or a rolling pin to gently flatten the dough into a round roti. The roti should be thicker than regular wheat roti.

3. Cook the Roti:

Heat a tawa (griddle) on medium heat. Carefully place the rolled roti onto the tawa.
Cook the roti on one side until it starts to change color, then flip it over.
Apply a little water on the surface before flipping again. Cook until both sides have golden brown spots.

4. Serve: