MAKKE DI ROTI AND SARSON DA SAAG I PUNJABI RECIPE I

MAKKE DI ROTI AND SARSON DA SAAG -PUNJABI RECIPE

Makke ki roti aur sarson ka saag is a traditional dish from Punjab, but is loved and relished all over India. The green gravy is made from mustard leaves spinach, fenugreek, radish and spices. The gravy is served with a flat bread made of maize flour, called Makke ki Roti.Usually prepared in the winter months, makki di roti and sarson da saag are never complete without a dollop of butter and jaggery to serve. Adding lots of ghee and butter to sarson ke saag doubles its taste It happens.

 

Ingredients for making mustard greens

To make mustard greens, you need 

• a bunch of mustard leaves.
• a bunch of bathua,
• a bunch spinach leaves
• fenugreek leaves
• two to four radish leaves
• radish root
• 2 onions medium size
• two tomatoes
• small piece of ginger
• two green chilies
• 8-10 garlic
• chilli powder,
• a pinch of asafoetida
• Salt
• corn flour two spoons
• water as required

Mustard Greens - Process for making Makki Ki Roti

Firstly wash and clean mustard leaves, spinach and green bathua. Soak the greens in warm water and add a pinch of salt to it. Remove excess water by washing with water and then chop. Now clean the pal and badhua and chop them finely. Now cut tomatoes, green chillies, ginger and put them in a mixer jar and grind them to make a paste. Take out the prepared paste into a medium sized bowl. Now put chopped mustard, spinach and bathua in the cooker and add half a cup of water on top. Cover the cooker and cook till 2 whistles. 

After this, when the pressure of the cooker is over, take out the vegetables in a vessel. Put some mustard oil in the pan and heat it. When the oil is hot, add cumin, asafoetida,  coriander powder  and turmeric and fry it. Now add maize flour and fry it lightly, then add tomato-green chilli paste and mix and cook.

Let it cook for 10-15 minutes until it reaches the consistency required for eating. When the greens are ready, add ghee on top and serve with maize bread. If you are a fan of white butter, you can add a little butter to make this dish even tastier. Serve it with lassi and enjoy!

Makke Di Roti INGREDIENTS

3 cups - Makki Atta (Maize flour)

1 tsp - Oil/Ghee (ghee)

Salt - as per taste

Boil water with salt and ghee and switch off the flame. Add maize flour and stir till it absorbs all the water. Now cover the dough with a lid and keep it for 10 minutes. After this take out the dough on the kneading surface and knead it with little oil for 10 minutes. The dough will form cracks as you knead it.

Divide it into similarly sized dough of your choice, a medium sized ball of dough is a good size to handle. Dust the counter with dry corn flour and then roll it like a chapati. Cook on a hot griddle from both the sides and then cook it on an open flame to puff up. Serve hot bread by applying ghee.

Garlic  Chutney

• 1/2 cup - Mustard Oil (mustard oil)
• 10-15 - Dry Red Chilli (Dry Chilli)
• 1 teaspoon - Cumin seeds (cumin)
• 2 teaspoons - Amchur Powder (Amchur)
• 1/2 tsp - Garlic, peeled
• 1/2 tsp - Heeng (asafoetida)
• 2 teaspoons - Ginger, chopped
• 2 teaspoons - Coriander seeds (Dhaniya)
• Salt - as per taste

Put garlic cloves in slightly hot oil and cook for 2-3 minutes so that it does not taste raw, also cook ginger, do not cook too much, they have to be cooked lightly. Now remove garlic and ginger from oil. take it and let it cool

Now take a jar, put cooked garlic, ginger, red chili powder, dry mango powder, salt, 2 teaspoons oil in it and grind it well and make a paste. Take it out in a bowl and keep it. Serve a spoon with food.

TIPS:

• First boil the mustard leaves in boiling water, it will reduce the bitterness.
• You can add a little jaggery powder to the greens.
• Homemade unsalted white butter can be used for a delicious flavor.

• When eating, get in tune with your mind and body to eat nutritious food.