Makki di roti and Sarson da saag

Makki Di Roti and Sarson Da Saag is very popular dish of Punjab. The combination of Makki Di Roti and Sarson Da Saag is very famous in fact we can say both are made for each other. It is one of those traditional dishes which Indian aspire to eat, but usually try it in restaurants. So here I am presenting the recipe which you can conveniently prepare at home.

Makki Di Roti in its very traditional form with only maize flour is difficult to bind and roll into rotis. So I suggest adding a little amount of gram flour to make a nice dough and it eases the roti making process.

We generally prepare Sarson Da Saag  during winter time as during this season fresh mustard leaves are available very easily. Usually people prepare it with bhathua leaves but I prepared it with spinach  leaves also because spinach is very easily available.

Ingredients for Makki Di Roti

2 Cup maize flour
1/2 cur gram flour
1/2 cup warm water
2 tablespoon mustard oil/ Refine oil
1 teaspoon salt
1 teaspoon black jeera
2 tablespoon ghee for cooking

Method for Makki Di Roti

Take all dry ingredients in a bowl and add mustard oil/ refined oil.

Add water and knead into a firm dough.

Make small sized balls of the dough
Grease board with some oil/ghee and make rotis on it using a rolling pin or just by pressing with hand..

Roast Makki di roti on tawa and apply 2 teaspoon ghee on it.

Roast it till light brown and Makki Di Roti is ready to serve.

Makki Di Roti

Sarson Da Saag

Ingredients of Sarson Da Saag

1 kg Mustard leaves/Sarson saag
250 gm spinach leaves
1 small bowl chopped onion
1 mid sized bowl chopped tomato
2-3 green chili
1 tablespoon chopped ginger & garlic
1 teaspoon ginger & garlic paste
1 teaspoon cumin seeds
2 tablespoon ghee
2 cup water
2 tablespoon maize flour
1 teaspoon red chili powder
1 tablespoon salt
1 teaspoon cumin powder
1 teaspoon garam masala powder.


Method of Sarson Da Saag

Clean mustard and spinach leaves properly with water for atleast 3 to 4 times, to remove any traces of dirt etc.

Keep the cleaned leaves into a pressure cooker and add half of chopped onions, tomato, green chili, salt, cumin powder, garam masala powder, turmeric powder and chopped ginger  & garlic and add 1 cup water.

Cover the pressure cooker with lid and keep on medium flame.

Once all green leaves become soft and cold, prepare paste of it in a grinder.

Heat medium sized cookware on flame and add 2 tablespoon ghee/butter .

Add cumin seeds, chopped ginger & garlic and chopped onion in it.
   

Once it becomes light brown, add chopped tomato and roast it on low flame.

Add maize flour to it and mix properly.

Roast it for 2 to 3 min.

Add the paste of mustard leaves into the roasted onion and tomato paste.

Add 1/2 teaspoon salt, red chili powder and 1 tablespoon butter in it and mix well.
Keep it on low flame for 30 to 35 min .
Garnish with cream and butter and serve hot with Makki Di Roti.