Easy Traditional Punjabi Sarson Ka Saag-Makki Ki Roti Recipes

Easy Traditional Punjabi Sarson Ka Saag-Makki Ki Roti Recipes

The ingredients Easy Traditional Punjabi Sarson Ka Saag-Makki Ki Roti Recipes

  1. 200 gmc Mustard Greens/ Sarson
  2. thirty five gm Spinach/ Palak
  3. thirty five gm Radish Greens
  4. thirty five gm Bathua
  5. 35 gmc Fenugreek Leaves/ Methi
  6. you cup Tomato Chopped
  7. you cup Onion Chopped
  8. a couple of inch Ginger
  9. 8-10 cloves Garlic Chopped
  10. 2-3 Green Chilli Chopped
  11. 1 teaspoon Red Chilli Powder
  12. a quarter tsp Hing
  13. to flavour Salt
  14. To get tempering
  15. 2 tbsp Makki ka Atta
  16. 2 tbsp homemade butter
  17. 1/4 cup Onion Finely Chopped
  18. 3-4 cloves Garlic Smashed
  19. To get Makki Ki Rotis
  20. 3 cups Makki ka Atta/ Corn Meals
  21. 1 tsp Salt
  22. a couple of tsp vegetables oil
  23. a couple of tbsp butter

Step-step making Easy Traditional Punjabi Sarson Ka Saag-Makki Ki Roti Recipes

  1. Clean all the leaves and wash them thoroughly.
    One good way to wash your green is to fill a large pot with water.
    Dip your greens in water.
    Let it stay for a minute.
    All the impurities will settle down.
    Gently take out the leaves without disturbing the water.
    Repeat the process 2-3 times.

  2. Chop the greens and add them in a pressure cooker.
    Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water.
    Pressure cook for 20-25 minutes on low heat.

  3. Remove the pressure cooker from heat and let it cool.
    Once cooled, blend the greens in a blender to make a coarse paste or according to your own taste.

  4. Dissolve makke ka atta in little water and add it in the cooker.
    Add red chilli powder and hing and cook for 3-5 minutes.

  5. For tempering, heat ghee in a pan.
    Add onion and garlic and fry till golden brown. Add chopped tomatoes and sauté well till ghee separates.

  6. Pour the tadka over the saag.

  7. Add homemade butter.

  8. For Makki ki rotis…. Mix makki ka atta, salt and vegetable oil in a dish with your finger tips till everything is nicely combined.
    Add warm water and knead a soft dough.
    This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.

  9. Heat a griddle.
    Take a sheet of butter paper.
    Divide the dough in 8-10 equal parts.
    take one part of the dough and add a number of more drops of water to it and knead once more for a few seconds.

  10. Keep the dough ball on the butter paper.
    Gently roll the dough in to 6-7 inch disc.
    Remove the butter paper and flip the roti on the hot griddle.

  11. Cook the roti from both the sides till brown spots appear. Cook from both the sides till nicely browned.

  12. Apply butter on top.
    Serve hot with white butter and sarson ka saag.