Makki di Roti Sarson da Saag

Makki di Roti Sarson da Saag

Makki a hindi word  means- "Corn Meal" and the word Sarson means "Mustard greens". So the title means corn meal flatbread with mustrad green stew.

Makki di Roti Sarson da Saag, a Punjabi delicacy, a cuisine that is completely absorbed in Punjabi tradition. Prepared mainly in the winter season in the Punjab region of India. Apart from popular Non- vegetarian recipes, the cuisine is a must to try in Punjab, a perfect meal for people who loves healthy traditional food.

The combination makes everyone who tries this cuisine in Punjab, to Say Balle Balle ( chanting happily with a sense of satisfaction). Even today when I try this at home it makes me remind my childhood days. It’s not only a recipe it is a bond of love and affection in a family which gathers everyone on the same table to enjoy the meals.

Now one can imagine how important this preparation is. Makki di Roti is a bread made from corn flour, yellow in color, the less adhesive strength of roti made from wheat flour makes it difficult to prepare. But the method shown here gives the simplest way to prepare. The sweetness of cornmeal with a crispy followed by soft texture makes it perfect to try with Sarson Ka Saag. This saag prepared from a combination of Mustard, Spinach, and Chenopodium (bathua in Hindi) makes it delicacy full of an array of taste from sweet to slightly pungent to spicy yet utterly delicious.

Ingredients Needed to make Saag

• Spinach leaves– Adds a creamy velvety texture and sweet flavor to the saag.

• Mustard leaves-To balance the sweetness of spinach and add in some pungent peppery flavor.

• Chenopodium/bathua leaves, Optional-They add a unique taste in the saag.

• Ginger -Helps in adding an amazing taste and aids in digestion too.

• Garlic cloves– There have to be lots of garlic to make any Punjabi dish.

• Tomatoes– Adding tomatoes make sure to balance the flavors as well the Vitamin C helps in the absorption of Iron from the leafy greens.

• Green Chilies-We definitely need some kick in the saga to balance sweet, pungent, and tangy flavors.

• Spices– The common Punjabi spices like turmeric, coriander, garam masala, red chili, and salt.

• Ghee– If you want to get the authentic taste, you need to make the sag in ghee or butter only.

How to make Punjabi sarson saag?

Making this Punjabi delicacy is just so therapeutic. Right from washing the leaves, chopping and than boiling, that’s when your whole house will fill with pungent mustard flavors.

Once the leaves are boiled, cool them and than make a paste in blender. Now all you need to do is make the tadka with garlic, tomatoes, chilli and spices in ghee. Pour this tadka over the boiled leafy greens. Finally let it cook on simmer for 30 to 40 minutes, stir in between.

Typically, in Punjab this saag is made on the earthen stoves, in big aluminium pots and they’d simmer it for hours to make a creamy velvety texture. The moment when you serve the sag with dollop of freshly churned white butter is just WOW.

For Makki ki Roti all you ned is a good quality yellow corn meal. Kneading this dough is a bit difficlut as it tends to leave water. So make sure to knead the dough just when you are ready to make the roti.

Now you can make the roti on rolling board and gently transfer it on the preheated tawa. Or you could also use the back of a plain smooth plate to dab and roll, then transfer on tawa. And there is one more way, which I prefer, to make the makki roti straightway on the tawa.

For the last method, take the rolled dough ball and flatten it on the tawa. Let it cook from one side for about 3-4 minutes and then flip using a flat spatula.

Serving Suggestions and Variations

Serve the sarson saag with ghee smeared makki ki roti and dollop of butter, some roughly chopped onions and green chilli along with spiced buttermilk.

For variations, if you don’t get mustard greens you could use swiss chard/rocket leaves or kale instead. Just like this palak arugula saag, and if looking for more textures you can add paneer like this palak paneer, saag aloo as well.

Other Punjabi Recipes

Aloo Matar

Gobhi Aloo

Kadhi Pakoda

Chole masala

Palak Dal

Looking for more such main course recipes to get some ideas for your lunch and dinner ideas? Do not miss my Malai Kofta and Mixed Veg Curryand the best one’s Veg Layered Biryani.

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Sarson da Saag Makki di Roti

Sapana Behl

The classic combination of mustard greens and spinach leaves cooked until creamy and served with a dollop of ghee. Paired with crispy and soft Makki or yellow cornmeal roti. This Makki di roti and Sarson da saag is a quintessential dish of Punjabi cuisine.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Lunch, Main Course

Cuisine North Indian

Servings 4 People

Calories 1725 kcal

Equipment

• Saucepan
• Mixing Bowl

Ingredients

  

1x2x3x

• 300 gm spinach leaves
• 250 gm mustard leaves
• 100 gm chenopodium/bathua leaves
• 2 ” ginger piece
• 8-10 garlic cloves minced
• 4 tomatoes chopped
• 3-4 green chilies chopped
• a pinch asafetida
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon red chili powder
• salt to taste
• 1 tablespoon yellow cornmeal
• 4 tablespoon clarified butter/desi ghee
• Water as required

For Makki di roti

• 2 cups yellow cornflour/Makki ka atta
• 1./2 teaspoon carom seeds
• 1/2 teaspoon salt
• water as needed

Instructions

 

For Sarson da saag

• Clean and wash all green leafy vegetables thoroughly in water.
• Boil the leafy greens in a saucepan with 1/2 tsp salt and roughly chopped ginger for about 15-20 minutes.
• When cooled make a paste in a blender or with a hand blender.
• Make a purée of tomatoes and green chilies in a blender.
• Heat clarified butter in a heavy bottom pan or wok. Add asafetida and cumin seed.
• Saute and add minced garlic cloves. Stir and cook until garlic is golden in color.
• Add all spices and salt and mix well.
• Now add tomato purée and sauté for 5 minutes. Add 1 tbsp of cornflour and mix quickly to avoid lumps formation.
• Finally, Add purée of green leaves, stir and cover the lid. Let it cook on simmer or about 30 to 40 minutes. Frequent stirring is required but is careful as every time you open the lid it might splatter on your face.
• When you see ghee comes out insides, remove from heat.

Makki di roti.

• Take all ingredients for roti in a bowl, and knead a smooth dough using an appropriate amount of water. (knead the dough when you are ready to eat or serve or else it will break due to less adhesive strength of cornmeal).
• Make 4 round balls, Dust your flat board with dry cornmeal.
• Put one ball on board and dust again with dry flour over top. Gently press with hand to make a roti.
• Slowly transfer the roti over a preheated nonstick pan ( Transfer it directly from board to pan, don’t use hand or it will break). Dab with your thumb and make indentations at few places to help cooking faster and even.
• Roast from this side (apply some oil if seems sticky) for 3-4 minutes.
• Flip the side carefully with spatula and roast for 3-4 minutes till it gets brown spots.
• Remove from heat and serve with Sarson da saag and dollop of butter.
• It can be enjoyed next day with a tempering of cumin seeds, garlic and asafetida in clarified butter.

Notes

1. To make the saag make sure to wash the leafy greens thoroughly.
2. You could use the pressure cooker or instant pot to cook the leaves.
3. Make sure to cook it on low and be careful while stirring, it has a tendency to splatter.
4. Adjust the spices as per your taste.
5. To make the makki roti, you could also make it directly on the tawa. Flatten the ball on tawa with your palm, make indentations, and cook on low heat.
6. If the heat is high there are possibilities that the makki roti won’t cook properly on the inside.

Nutrition

Serving: 1bowlCalories: 1725kcalProtein: 133gFat: 72.5gSaturated Fat: 9.7gCholesterol: 27mgSodium: 1961mgPotassium: 1591mgFiber: 111.2gSugar: 25.4gCalcium: 1153mgIron: 24mg

Keyword makki di roti sarson da saag, makki ki roti, mustard greens saag, punjabi sarson saag, sarson saag

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Best Regards,
Sapana Behl