This combination of corn flour flat bread with cooked mustard greens needs no introduction. Although it’s typically a part of winter food in northern India, any Punjabi festivity is incomplete without the legendary Makki ki roti and sarso ka saag. The dish is delicious, healthy and extremely nutritious. If you want to celebrate Baisakhi in the traditional way, then you have to have this combo as apart of your menu.
Ingredients For Saag:
- 750 gms sarson saag
- 250 gms palak saag
- 250 gms bathua saag
- 2 cups water with a pinch of salt
- 1 1/2 cup makki atta
- 4 Green chilli
- 25 gms ginger
- 2 Onions
- 6 Garlic cloves
- 100 gms ghee
- 1/2 tsp red pepper powder
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
Ingredients For Makki ki Roti:
- 1/2 kg makki Atta
- Water (for kneading)
- Ghee (for frying)
Method for Saag:
- Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
- Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
- Put back saag water and a little fresh water & boil over slow fire.
- Add green chillies & ginger & cook till saag gets thick.
- For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
- Mix into saag & garnish with julienne of ginger fried in ghee.
Method for Makki ki Roti:
- Knead the makki atta until it becomes a ball, add atta to dry it & knead.
- Heat the tava and add a little ghee so that it does not stick.
- Make round shapes of makki roti on chakla & carefully transfer to the tava.
- Cook with ghee till golden brown.
- Serve with hot sarson da saag and gur and white butter.