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 & a dollop of butter.
Ingredients for Sarso Da Saag:
500 gms sarso bhaji
250 gms palak
250 gms battuwa
3-4 garlic cloves [chopped]
1” ginger [chopped]
3-4 green chilies [chopped]
Salt to taste
2 tsp red chili powder
4 tbsp Ghee
2 tbsp makki aata
1 tbsp butter
Ingredients for Makki Di Roti:
250 gms Makki aata
Salt to taste
50 gms ghee
Hot Water as required
Method of Sarso Da Saag:
Wash and clean sarso, palak and battuwa, separate leaves and stem. Blanch the leaves adding a little salt. Put the leaves in ice and cooling them [to avoid excess cooking and affecting the color of leaves], make its paste and keep aside.
Take ghee in a kadhai add garlic, ginger, green chilies, salt and red chili powder mix well and add the sarso paste and mix well adding little water. Cook well for 15mins.
Towards the end add makki aata and stir well, [when you add makki aata the consistency of the saag will thicken] cook for 5-7 mins add 2-3 tbsp water if required. Add more ghee and mix well and remove from flame pour it into serving bowl adding butter on the top.
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Sat 21 Dec. 2024
Method of Makki Di Roti:
Kneed the Makki aata adding little salt with Hot water make dough [do not over kneed].
Take 2 plastic carry bags cut it into round shape. Apply little oil on the Chakla and keep 1 piece of carry bag, take a ball of dough and keep it on the chakla put another piece of plastic.
Roll out the ball carefully keep the roti slightly thick.
Take out the 1 side of plastic and carefully putting the roti on the tawa which is already layered with ghee and remove the plastic from the top, applying the ghee on another side of roti cook the roti from both the sides carefully without breaking it.
Serve hot with saag adding butter on the top.
