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Makki di Roti te Sarson da Saag

Sonia Keswani | January 1, 2021
Makki di Roti te Sarson da Saag

With winter setting in, it is time for a delicious lunch of makki di roti and sarson da saag. This super specialty curry of Punjab is made with fresh green mustard (sarson) leaves and breads made of yellow corn (makki) meal. This rich and yummy combination is a popular cuisine of North India and is relished with loads of butter and pure ghee.

Ingredients

For the sarson da saag

Fresh mustard leaves – ½ kg; washed thoroughly

Oil – 3 tbsp

Sugar – a pinch

Baking soda – 3 tbsp

Asafetida – 1 small level tsp

Tomatoes – 2 pcs; chopped

Onions – 2 pcs; chopped

Ginger- 1 inch; chopped

Garlic – 20 cloves; chopped and crushed

Salt – as per taste

Red chilly powder – as per taste

Ghee – 3 tbsp

For the breads

Corn flour – 12 tbsp

Oil – 2 tbsp

Salt – as per taste

Chilly powder – as per taste

Ghee – ½ cup

Method – for the sarson saag

  1. Boil the mustard leaves with the sugar and baking soda.
  2. Blend in a mixer when cool. Keep aside.
  3. Puree the tomatoes, onions, ginger and half the garlic to a fine paste and keep aside.
  4. Heat the oil in a pan. Add a pinch of the asafetida.
  5. Add the puree and cook until the gravy starts leaving oil.
  6. Add the salt and chilly powder and mix.
  7. Add the blended mustard mix and cook on medium flame for 5-7 mins.
  8. In a small pan heat the ghee, add the rest of the asafetida and the crushed garlic and cook till the garlic is golden brown.
  9. Add this as tempering on the cooked mustard saag.

Method – for the makki di roti

  1. Mix the flour with some salt, chilly powder and oil
  2. Add water in small batches to knead the dough. The dough should be very soft.
  3. Heat a flat pan and put some ghee.
  4. Divide the dough into 5 smaller balls. Take a ball and directly spread on the pan into a flat round shape using your hands only. If required, sprinkle few drops of water to smoothen it further.
  5. Cook on low flame, on both sides, till the bread starts turning golden brown.
  6. Add ghee on each side and cook for another 2-3 mins.

Serve hot with some jaggery and green chillies. Add a dollop of pure ghee on top to indulge yourself further! Do share with us your experience in making this delicious seasonal saag in the comments box below.

 


Sonia Keswani

Sonia is a passionate individual, a photographer by hobby, a creative writer and an amazing home chef who loves experimenting with food.

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