Sarson da Saag and Makki ki Roti is a popular Punjabi main course dish. When it is about Punjab, you should definitely taste authentic Sarso ka Saag – Makki ki Roti. It is loved by north Indians. Saag is a fusion of three simple green leafy vegetables flavored with very basic spices and glazed with homemade clarified butter. Saag is served with Makki ki Roti, drizzled with lots of Butter.
For Sarso ka Saag
- 2 Bunches of Indian Mustard Greens (Sarso Saag); Washed
- ½ Bunch Chenopodium (Bathua Saag); Washed
- ½ Bunch Spinach (Palak); Washed
- ½ Cup Garlic Cloves; Chopped
- ½ Cup Ginger; Chopped
- 6-7 Green Chilies; Chopped
- 2 Large Onions; Chopped
- Salt to taste
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 4 tbsp + 2 tbsp Ghee
- 2 tbsp Corn flour
For Makki ki Roti
- 1 ½ Cup Cornmeal (Makki ka Aata)
- ½ Cup Whole wheat flour (Atta)
- 1 Pinch of Salt
- 1 Cup Clarified Butter/ Ghee
For Sarso Ka Saag
- Cut & remove the steams of mustard leaves, Chenopodium and Spinach.
- Finely chop the all leaves and pressure cook them for an hour/ 4 whistles. Let it cool down to room temperature.
- Blend Cooked Leaves. Mixture should remain a little lumpy.
- Heat Ghee in a pan, add Green Chilies, Garlic, Ginger and Onions. Sauté till dark golden brown.
- Add leaves paste, salt, Red Chili Powder and Turmeric powder. Mix and cover cook for 20-30 minutes.
- Pour 2 tbsp Ghee on Saag and serve hot with makki ki Roti.
For Makki Ki Roti
- Take Cornmeal, Whole-wheat flour and salt in a mixing bowl.
- Add warm water and knead to make medium firm dough.
- Divide the dough into 8-10 balls.
- Grease your palms and pat each ball between palms to make discs (Roti) of medium thickness.
- Heat a pan and place a roti on it. Cook on moderate heat till one side is half-done. Flip and spread some Ghee over the surface.
- Flip and spread some Ghee on the other side. Cook till both sides are golden brown.
- Drizzle each Roti with Ghee and Serve hot with Sarso ka Saag.
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