Sarson ka saag makki di roti

This is a traditional Punjabi recipe which is popular throughout India specially during the winter season. The mustard green or sarson ka saag is high in iron and rich in vitamins. The mustard green is also high in fibres, and has a rough texture, so to enhance the flavor and texture we add more seasonal greens like spinach and fenugreek leaves.

This side-dish goes with the traditional flatbreads made with gluten-free corn meal flour or makki di roti and the Punjabis serve it with homemade white butter. After cooking a lot of traditional recipes from different states , I noticed that our food grains used traditionally were always gluten-free. This combo of rotis made of corn meal flour served with the mustard green saag, helps to keep the body warm during winter and nourish it.

Ingredients

Greens paste

• 500 gm mustard leaves
• 100 gm spinach leaves (1/4th quantity of mustard green)
• 10 to 12 small garlic cloves mashed and chopped
• 2 green chilies finely chopped
• 1/2 inch ginger
• 1 onion chopped

Corn meal dough

• 2 cups corn meal flour
• water as required
• 1/2 tsp roasted carom seeds(ajwain)
• 2 tbsp ghee (clarified butter)

Tempering

• 1 tbsp corn flour (makki ki atta)
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1 red chilli
• 1/2 tsp hing (asafoetida)
• 2 onions finely chopped

Process

Making the saag

• Add all the ingredients of the green paste in pressure cooker with 1 cup of water.
• cook till 2 whistles
• Drain water and cool
• make a paste in mixture grinder or stone grinder
• Heat mustard oil for tempering
• Add cumin seeds and red chilly
• follow by adding asafetida powder
• Fry onions till golden
• Add the corn flour and saute.
• Mix this tempering into the green paste.

Making roti

• Boil 1.5 cup water in a pot
• Add the flour slowly and stir
• Add salt and ghee
• Add carom seeds
• Slowly cook and stir till it forms a dough
• After a certain point the dough will leave the sides of the pan.
• Cool it.
• make small rounds and flatten with rolling pin
• If its not uniform cut with a round cutter.
• Heat the pan and cook the flatbread(roti) on both the sides
• Hold it over the fire till it puffs up.
• smear ghee and serve with the greens hot.

Print

Sarson ka saag makki di roti

Its a classic traditional Punjabi combo , consisting of tender finger licking spicy green curry to be moped with gluten free corn meal flatbreads.

Course brunch, Dinner, Main Course

Cuisine Indian cuisine, punjabi

Keyword North Indian cuisine, punjabi, saag, winter recipes

Prep Time 20 minutes

Cook Time 20 minutes

Servings 2 person

Author indrani

Ingredients

Ingredients

Greens curry

• 500 gm mustard leaves
• 100 gm spinach leaves 1/4th quantity of mustard green
• 10 to 12 small garlic cloves mashed and chopped
• 2 green chilies finely chopped
• 1/2 inch ginger
• 1 onion chopped

Corn meal dough

• 2 cups corn meal flour
• water as required
• 1/2 tsp roasted carom seeds ajwain
• 2 tbsp ghee clarified butter

Tempering

• 1 tbsp corn flour makki ki atta
• 2 tbsp mustard oil
• 1/2 tsp cumin seeds
• 1 red chilli
• 1/2 tsp hing asafoetida
• 2 onions finely chopped

Instructions

Process

Making the saag

1. Add all the ingredients of the green paste in pressure cooker with 1 cup of water.
2. cook till 2 whistles
3. Drain water and cool
4. make a paste in mixture grinder or stone grinder
5. Heat mustard oil for tempering
6. Add cumin seeds and red chilly
7. follow by adding asafetida powder
8. Fry onions till golden
9. Add the corn flour and saute.
10. Mix this tempering into the green paste.

Making roti

1. Boil 1.5 cup water in a pot
2. Add the flour slowly and stir
3. Add salt and ghee
4. Add carom seeds
5. Slowly cook and stir till it forms a dough
6. After a certain point the dough will leave the sides of the pan.
7. Cool it.make small rounds and flatten with rolling pin
8. Heat the pan and cook the flatbread(roti) on both the sides
9. Hold it over the fire till it puffs up.smear ghee and serve with the greens hot.