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Home Dish Makki di Roti and Sarson da Saag

Makki di Roti and Sarson da Saag

Name: How to cook Makki di Roti and Sarson da Saag - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Makki di Roti and Sarson da Saag

#SP #cookpadindia #Punjabi #winter Sarson da Saag is a classic Punjabi dish exclusively made and relished in Winters. It's a lip-smacking treat in Winters. It's absolutely amazing alongside Makki di Roti or Maize Flour Rotis with a generous dollop of Ghee or White Butter on top. This Winter special combination makes everyone drool and practically no one can resist it. Made with a host of healthy Greens and spices, it's an absolutely flavourful and aromatic treat of the Season. And that dollop of White Butter on top of the melt in mouth hot and crisp Makki di Roti with a heavenly Sarson da Saag is something that no one can miss. It's a heavenly dish. Saag means Greens and Sarson stands for Mustard Greens. Basically this is a Mustard Greens dish cooked alongside a few other Greens and a few common spices that makes this dish a super duper hit with all the foodies around the Globe. Winters are incomplete without this dish. And it's a must have one without any doubts.

Ingredient

Food ration :

6 servings

Cooking time :

40 minutes

3 tbsp

Maize Flour or Makki Aata

1 tsp

Salt

1/2 tsp

Carom Seeds or Ajwain

2-3 tbsp

chopped Coriander Leaves

2 tsp

Oil

500 gm

Mustard Greens or Sarson

100 gm

Spinach Greens or Paalak

100 gm

Fenugreek Greens or Methi

100 gm

Amaranthus Greens or Hari Maat

" chopped Ginger

6-7

chopped Garlic cloves

1 cup

water

2 tbsp

Ghee

large chopped Onion

2-3

chopped Tomatoes

3-4

chopped Green Chillies

1 tsp

Red Chilli powder

1/8 tsp

Asafoetida or Hing

1 1/2 tsp

Salt or to taste

2-3 tbsp

Ghee or Butter

2 tsp

Cumin Seeds

3-4

dry Red Chillies

3-4

sliced cloves of Garlic

Cooking instructions

* Step 1

Knead a smooth yet a hard dough just like that of a bhatura using all the ingredients as mentioned and lukewarm water as required. The quantity of water depends upon the quality of the flour.

* Step 2

Cover and rest the dough for 15 minutes. Divide it into balls of equal size. Roll each into a disc. Roast on a hot griddle or tawa using generous amount of luscious and creamy butter. Follow the same for all rotis. Stack them up in a casserole to keep soft and warm. Yum!

* Step 3

For the saag, first of all wash all the greens properly then chop it roughly. You have to measure the leaves only after cleaning. Keep other things also handy for the saag. Now add all the leaves along with green chillies, garlic, ginger and salt to a pressure cooker. Add about 1 cup of water and cook for about 4-5 whistles. Let the pressure settle down on it's own. Set it aside.

* Step 4

Open the lid after sometime and mash it well with a ladle or a masher. Alternatively you can pulse it in a blender jar in order to keep it a bit rough texture or can even blend to a smooth but thick paste. Do not add water. To this blended saag, add maize flour and mix it well. Do not blend it into a very fine paste.

* Step 5

Now heat ghee in a pan. add hing and onion to it and saute it until light pink in colour. Now add garlic, red chilli powder, green chillies and saute it for a minute or two. Add tomato and cook until it is soft. Now add it to the saag and cook it again for 8 to 10 minutes on medium heat.

* Step 6

For tadka or tempering, heat ghee in a pan and add chopped garlic to it along with a few whole dry red chillies Cook on medium heat until light pink in colour then pour over the prepared saag. Serve sarson da saag along with makke di roti, green chillies, onion and some jaggery. Yum!