Punjabi Saag -Makki Ki Roti. Today mom made the infamous MAKKI KI ROTI SARSON KA SAAG Authentic punjabi Dish vegetarians delight and its Super Healthy ! It is a popular punjabi flat bread made from corn flour and generally served with sarson da saag. Makki is a Punjabi word for maize (corn) and a yellow flour made from it is the base ingredient for this recipe.
Hot Makki roti with Sarson Ka Saag (a Punjabi dish) and a dollop of butter! Letâ€™s try this delicious maize roti today! How to make Makki KI Roti. You can have Punjabi Saag -Makki Ki Roti using 24 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Punjabi Saag -Makki Ki Roti
- You need 1 bunch of mustard leaves (sarson).
- It’s 1/2 bunch of bathua leaves (chenopodium).
- You need 1/2 bunch of spinach leaves.
- You need 1 cup of chopped tender radish leaves (mooli ke patte).
- Prepare 2-3 inches of white radish root.
- You need 1 cup of fenugreek leaves, chopped.
- You need 2 of medium sized onions, chopped.
- It’s 3 of medium sized tomatoes, chopped.
- You need 2 inches of ginger, chopped.
- Prepare 2 of green chilies, chopped.
- Prepare 7-8 of garlic, chopped.
- You need 2-3 of tomatoes.
- You need 1/2 teaspoon of red chilli powder.
- You need 1-2 pinch of asafoetida.
- It’s 2-3 cups of water.
- You need 2 tablespoon of maize flour.
- It’s As per taste of salt.
- Prepare For of tempering ( 3 servings).
- Prepare 1 of medium sized onion, finely chopped.
- It’s 1-2 tablespoon of oil.
- It’s For of Makki Ki Roti-.
- You need 3 cups of Makki ka Atta/ Corn Meal.
- You need 1 tsp of Salt.
- You need 2 tbsp of Oil.
Knead dough just before preparing rotis. As a traditional punjabi dish, saag means green and sarso means mustard. Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Along with a steaming hot makki roti and a dollop of butter or ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and.
Punjabi Saag -Makki Ki Roti step by step
- Firstly clean and chop all the greens, then wash the greens well. In a pressure cooker or pan add all the ingredients listed under saag except for maize flour..
- Cover the pressure cooker and cook for 6-7 minutes or more. If cooking in a pan, then cover and let the greens cook till done. Do check occasionally..
- Pour the greens along with the stock and maize flour in a blender. Blend till smooth..
- In another pan, pour the pureed greens. Simmer for a good 25-30 minutes..
- Tempering for sarson ka saag. Chop onions and tomatoes. In another small pan, heat oil or ghee..
- Add the chopped onions and fry them till light brown. Add chopped tomatoes and sauté them till they get softened..
- Add the prepared saag. stir and simmer for a couple of minutes. stir ocaasionally.Add butter and mix it..
- For Makki Ki Roti–Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined. Add warm water and knead a soft dough. Cover and keep the dough aside for 10-15 minutes..
- Heat a griddle. Take a sheet of parchment paper. Divide the dough into 8-10 equal parts..
- Gently roll the dough into a 4-5 inch disc. Remove the roti along with the bottom parchment on the hot griddle. Gently remove the parchment. Cook the roti from both the sides till brown spots appear..
- Apply ghee on top. Serve hot with white butter, jaggery and sarson ka saag..
- Now prepare cone and fill with homemade butter and cream and make Chefs hat logo. Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter with makki di roti, ghee and Shakker, homemade masala Gur and Chatti Ki Lassi..
Some people are great when working individually, while few others simply get fantastic results when in a team. Similarly few recipes are amazing all on their own, while the beauty of few others comes out when complimented by a fellow recipe. Mustard Saag is cooked in almost every home in winter season. The budding stems of the crop are used as greens (saag), cooked in villages almost on daily basis. This typically Punjabi dish tastes really nice with Makkai Ki Roti (corn meal flat bread) and a dollop of fresh butter.