Winter is right around the corner. With the cold climate, comes the warm menu. Makki di roti and Sarson da saag is one of the most famous north Indian [Punjabi] meal. Here I’m sharing the recipe for Sarson ka saag and Makki ki roti.
For Sarson ka saag: [4 servings]
Sarson ka saag [Mustard leaves] – 4 cups (fresh or frozen)
Palak [Spinach] – 2 cups (fresh or frozen)
Turnip – 1 chopped
Onion -1 cup finely chopped
Tomato-1 cup finely chopped
Fresh Garlic -1/2 tbsp minced
Fresh Ginger -1/2 tbsp minced
Green chilies- 1 tsp finely chopped
Cilantro -1/4 cup finely chopped
Cornmeal – 2 tbsp
Butter or Pure Ghee - 2 tbsp
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder - 1 tsp
Coriander powder – 1 tbsp
Garam masala powder - ½ tsp
Salt as per taste
- Wash spinach and mustard leaves thoroughly in cold water. Boil the washed spinach, mustard leaves and chopped turnip using very little water or pressures cook it. Gently blend the above vegetables with hand blender and keep aside.
- In a pan, heat 2 tbsp butter or pure ghee. Add cumin and mustard seeds. Let it crackle. Add asafoetida powder. Then add chopped onions and sauté it, till it turns translucent and light golden. Add chopped green chilies, garlic and ginger to it. Sauté for 2 minutes. Add chopped tomatoes to the pan and let it sit for further 5 minutes.
- Finally add pureed mustard-spinach-turnip to the above masala and mix well. Now add 1 cup water and cornmeal for thicker consistency and mix well. Boil it for 5 minutes.
- Also add turmeric powder, red chili powder, coriander powder, garam masala and salt.
- Mix it all together and sauté it for 8-10 minutes. Garnish with butter or ghee.
- Serve hot with fresh makki di roti.
For Makki di roti: [4 servings]
Makki ka atta [Cornmeal] - 2 cups
Whole wheat flour – ½ cup [OPTIONAL]
Warm water to make dough
Salt – as per taste
Ghee/butter – 2 tbsp to shallow fry
- Prepare dough using cornmeal, whole wheat flour, warm water and some salt. Knead well to make smooth and soft dough.
- Divide the dough into 6 equal-sized balls.
- Lightly flour a rolling surface and with the help of rolling pin, roll each ball into a circle. The roti should be little thick. Or you can roll the dough between two plastic sheets for easy transfer. [Authentically makki di roti should be made using your palms not the rolling pins. But it needs some practice.]
- Heat a griddle or tawa. Place the roti on it and let it cook for one side on moderate heat.
- Turn the roti and spread a little ghee or butter on the top surface. Let both the sides cook evenly till it becomes golden. Serve hot, topped with some butter or pure ghee.