HOW TO COOK "Makki ki roti" and "sarson ka saag"

              HOW TO COOK "Makki ki Roti"                                        "Sarson ka Saag"

"MAKKI DI ROTI TE SARSO DA SAAG" It is very popular in punjab. We can't think of enjoying the makki ki roti without sarso ka saag! It is one of the most loved punjabi delicacies. It also reminds of the olden times when our dadi and nani used to make it warm and delicious and feed with their own hands. It is very good in taste and healthy also. 

Do note that makki ka atta or maize flour is different from the corn flour that is sold in india which is just plain corn starch and is white in colour. Maize flour or cornmeal has a light yellow colour. The corn flour sold outside india is actually maize flour and has a light yellow colour. 

Makki Ki Roti is a bit heavy on the stomach. So we add ajwain 

(carom seeds) to help in the digestion. Also they have to be cooked properly, or else you might get stomach pain. I learnt making makki ki roti and sarson ka saag from my mother and the method shared here is exactly the way we make it at home. During every winter makki ki roti and sarson ka saag is made in our home.

INGREDIENTS OF MAKKI KI ROTI (4 SERVINGS) 

1 cup maize flour

1 pinch red chilli powder

1 teaspoon ajwain (carom seeds) 

1 handful finely chopped fenugreek leaves (methi) 

1 tablespoon butter

boiling water as required 

1 1/2 tablespoon ghee 

salt as required

HOW TO MAKE MAKKI KI ROTI 

STEP 1- SIFT THE FLOUR AND MIX ALL THE INGREDIENTS  

Start with sifting the maize flour with salt. Once, you have mixed the flour with salt, add the finely chopped fenugreek leaves along with red chilli powder, ajwain and ghee. Mix all the ingredients completely.

STEP 2- KNEAD A SMOOTH DOUGH AND MAKE THE ROTI

Next, add hot water in the maize flour and fenugreek leaves mixture, and knead with soft hands. After making a soft dough, take equal portions of the dough and make medium sized balls. Dust the dough with some flour and flatten it into a roti.

STEP 3- COOK THE MAKKI KI ROTI

Now, put a tawa or a pan over medium flame and let it heat. When the tawa is hot enough, put the roti on it and cook. You don't need to apply ghee, oil or any kind of butter on it, as they are already present in the dough, which is enough to grease it.

STEP 4- NOTE

If you think, the roti is too dry, you can pour some drops of melted ghee and cook on both sides. When the roti is cooked, transfer in a serving plate and apply butter on the rotis. Serve hot with sarson ka saag.

INGREDIENTS OF SARSON KA SAAG

1 1/2 kilograms mustard leaves

250gm bathua saag 

4 green chilli 

3 large onion 

1 teaspoon turmeric 

4 tablespoon ghee 

250 gm spinach 

50 gm corn flour 

20 cloves garlic 

2 inches ginger 

1 cup water

HOW TO MAKE SARSON KA SAAG

STEP 1- CLEAN ALL THE LEAFY VEGETABLES IN RUNNING WATER 

Sarson da saag is an authentic punjabi delicacy, which can be prepared at home easily without putting many efforts. Here's how you can prepare this dish by following some simple steps given below. To begin with washing and cleaning the mustard leaves, spinach and bathua saag. To make it adulterant-free, soak the greens in lukewarm water and add a pinch of salt. 

STEP 2- PRESSURE COOK THE LEAFY GREENS FOR HALF AN HOUR

After washing the leafy veggies properly, drain the excess water. Cut and peel the stems of mustard leaves before chopping, then finely chop all the leaves. Take a pressure cooker and cook all the leaves for half an hour approximately. Put in ginger and 10 garlic cloves along with the leaves. Let it cool for sometime.

STEP 3- BLEND THE COOKED SAAG FOR 30 SECONDS AND THEN PREPARE THE TEMPERING

Take out the mixture and put it in a blender with 50 grams of cornflour and churn for 30 seconds. Mixture should remain a little lumpy. Heat 2 tablespoon ghee in a deep-frying vessel, when the garlic has turned brown, add finely chopped onions and green chillies in a vessel.

STEP 4- ADD SAAG IN THR PAN AND COOK FOR 10-15 MINUTES

When onions turn dark golden, then add the saag mixture, salt (to taste) and turmeric. You can also add red chilli powder during this point. Let it cook for 10-15 minutes till it comes to the required consistency to eat. When the saag has prepared, pour melted ghee on top and serve with makki ki roti. If you are fond of white butter add a dollop of it to make this dish even more indulgent. Serve it with a glass full of lassi and enjoy!

prepared, pour melted ghee on top and serve with makki ki roti. If you are fond of white butter add a dollop of it to make this dish even more indulgent. Serve it with a glass full of lassi and enjoy!