Soul-Satisfying and Traditional Sarson Ka Saag Makki Ki Roti - An artisan preparation that you'll lick your plate clean






Punjabi's are known to be lively, highly-energetic,warm and fun loving people.They love life, food, music , dancing, parties  and their zest towards life is simple infectious.

They are lucky because they live in the most fertile region of India. They were the first people in India who opened restaurants which they called Dhaba and therefore Punjabi dishes have become extremely popular throughout the world. Some of the signature dishes are extremely difficult to replicate in a normal kitchen. Well, the water, ingredients, spices used and method of cooking has a major part to play in bringing out the authenticity of the dishes.

The most important spice is called garam masala which is a wonder combination of roasted and ground mix of cloves, cinnamon, black cardamom pods, black pepper , bay leaves, coriander seeds and mace.

Sarson ka saag (mustard leaves fry) with Makki Di Roti (Corn Flour Flat Bread) is one of the most loved Punjabi Dish which has to be prepared in every kitchen in the North during Winter season. I came to know recently that it provides a lot of warmth to the body and helps to cut down cold.
And because it is a traditional dish, cooking in Sudh Desi Ghee is a must. And to get a more authentic flavor, I cooked it in an earthen pot ware.

What You Need for the Saag:
1 bunch mustard greens chopped roughly. Don’t use the stems. Pluck only the leaves
Use half the amount of spinach leaves , clean and chop
Again use half the amount of bathua leaves, clean and chop
2 onions grated – Make sure you are either grating it or chopping very very finely
7 to 8 garlic pods
1 inch ginger
7 to 8 green chili
(The ginger garlic and chilies needs to be ground coarsely)
2 tomatoes finely chopped
2 tbsp corn flour
Salt to taste
2 tbsp ghee
1 tsp roasted cumin powder
1 tsp roasted coriander powder
1 tsp red chili powder
1 tsp garam masala powder
Butter for garnishing

Steps To Make:
Boil enough water in a thick bottom pan. Add all the greens so it immerses completely.
Cook till water is completely absorbed and greens are cooked nicely.
Do not cover the pan while the greens are getting boiled in water. This helps to keep a nice fresh green color. Coarsely grind to a paste in a blender. Keep aside to be used later.
Heat ghee in an earthern potware.
Add ginger garlic and onion paste. Cook till it turns brown. Add tomatoes and cok till it is nicely cooked.
Add coriander powder, cumin powder, garam masala powder, and green paste.
Add salt, ½ cup water, corn flour and cook till saag is thick and ready.

For the Makki Ki Roti:

1 cup corn flour (mind you its not corn starch)
1 cup wheat flour
½ inch ginger grated
1 green chili very finely chopped
Salt to taste
Add water little by little to knead a smooth dough. Finally add some oil to give it a smooth texture.
Let the dough rest for 15 to 20 minutes.
Gently squeeze out lemon size balls and flatten it either with hands or with a rolling pin. Use a cutter to give it a nice shape.
Cook on slow flame on a iron gridle and apply ghee on both sides while cooking. The cooking of makki di roti takes some time. Hence, it is important to hold patience.
Serve with salted buttermilk , lemon and green chili







10 comments:

  1. Such a healthy and delicious saag..prefect with rotis na..

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  2. Sarson da saag and makke di roti is absolutely the best combination! The saag looks too good:)

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  3. Simple and most delicious with roti

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  4. I have to make this.Very healthy and love to have it with makke di roti.

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  5. Very new to me..sounds so healthy with all those greens in them....will try...

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  6. As everyone said sarson da saag is just heavenly with roti, naan or even paratha!

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  7. Saag looks very colorful...will try it soon...thanks for the tip abt adding corn flakes :)

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  8. Your sarsoon ka saag and sindhisai bhaji both looks very yummy and super delicious and nutritious!!!

    http://memoryarchieved.blogspot.com

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  9. I just had lunch and I am craving already. Thanks for the recipe

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  10. Hey Datta. Thanks so much for dropping by and thanks so much for leaving a comment !!!

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