How to Prepare Perfect Punjabi Saag -Makki Ki Roti

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The ingredients needed to make Punjabi Saag -Makki Ki Roti:

1. Take 1 bunch mustard leaves (sarson)
2. Make ready 1/2 bunch bathua leaves (chenopodium)
3. Get 1/2 bunch spinach leaves
4. Take 1 cup chopped tender radish leaves (mooli ke patte)
5. Take 2-3 inches white radish root
6. Make ready 1 cup fenugreek leaves, chopped
7. Take 2 medium sized onions, chopped
8. Prepare 3 medium sized tomatoes, chopped
9. Make ready 2 inches ginger, chopped
10. Make ready 2 green chilies, chopped
11. Take 7-8 garlic, chopped
12. Take 2-3 tomatoes
13. Make ready 1/2 teaspoon red chilli powder
14. Take 1-2 pinch asafoetida
15. Get 2-3 cups water
16. Prepare 2 tablespoon maize flour
17. Make ready As per taste salt
18. Prepare For tempering ( 3 servings)
19. Get 1 medium sized onion, finely chopped
20. Get 1-2 tablespoon oil
21. Take For Makki Ki Roti-
22. Take 3 cups Makki ka Atta/ Corn Meal
23. Prepare 1 tsp Salt
24. Get 2 tbsp Oil

Steps to make Punjabi Saag -Makki Ki Roti:

1. 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.
2. 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.
3. Pour the greens along with the stock and maize flour in a blender. Blend till smooth.
4. In another pan, pour the pureed greens. - Simmer for a good 25-30 minutes.
5. Tempering for sarson ka saag. Chop onions and tomatoes. - In another small pan, heat oil or ghee.
6. Add the chopped onions and fry them till light brown. Add chopped tomatoes and sauté them till they get softened.
7. Add the prepared saag. stir and simmer for a couple of minutes. - stir ocaasionally.Add butter and mix it.
8. 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.
9. Heat a griddle. - Take a sheet of parchment paper. - Divide the dough into 8-10 equal parts.
10. 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.
11. Apply ghee on top. - Serve hot with white butter, jaggery and sarson ka saag.
12. 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.

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