Simple Way to Make Speedy Traditional Punjabi Sarson Ka Saag-Makki Ki Roti

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

1. Get 200 gm Mustard Greens/ Sarson
2. Make ready 35 gm Spinach/ Palak
3. Take 35 gm Radish Greens
4. Take 35 gm Bathua
5. Make ready 35 gm Fenugreek Leaves/ Methi
6. Take 1 cup Tomato Chopped
7. Take 1 cup Onion Chopped
8. Prepare 2 inch Ginger
9. Prepare 8-10 cloves Garlic Chopped
10. Make ready 2-3 Green Chilli Chopped
11. Make ready 1 tsp Red Chilli Powder
12. Make ready 1/4 tsp Hing
13. Get to taste Salt
14. Get For tempering
15. Make ready 2 tbsp Makki ka Atta
16. Get 2 tbsp homemade butter
17. Get 1/4 cup Onion Finely Chopped
18. Take 3-4 cloves Garlic Smashed
19. Take For Makki Ki Rotis
20. Take 3 cups Makki ka Atta/ Corn Meal
21. Take 1 tsp Salt
22. Get 2 tsp vegetables oil
23. Prepare 2 tbsp butter

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. Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It's usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal!

Instructions to make Traditional Punjabi Sarson Ka Saag-Makki Ki Roti:

1. Clean all the leaves and wash them thoroughly. - One good way to wash your green is to fill a large pot with water. - Dip your greens in water. - Let it stay for a minute. - All the impurities will settle down. - Gently take out the leaves without disturbing the water. - Repeat the process 2-3 times.
2. Chop the greens and add them in a pressure cooker. - Add tomato, onion, ginger, garlic, radish, green chilli, salt and a cup of water. - Pressure cook for 20-25 minutes on low heat.
3. Remove the pressure cooker from heat and let it cool. - Once cooled, blend the greens in a blender to make a coarse paste or according to your own taste.
4. Dissolve makke ka atta in little water and add it in the cooker. - Add red chilli powder and hing and cook for 3-5 minutes.
5. For tempering, heat ghee in a pan. - Add onion and garlic and fry till golden brown.Add chopped tomatoes and sauté well till ghee separates.
6. Pour the tadka over the saag.
7. Add homemade butter.
8. For Makki ki rotis….Mix makki ka atta, salt and vegetable oil in a bowl with your finger tips till everything is nicely combined. - Add warm water and knead a soft dough. - This dough will behave different than your regular wheat flour dough as their is no gluten in maize flour.
9. Heat a griddle. - Take a sheet of butter paper. - Divide the dough in 8-10 equal parts. - take one part of the dough and add a few more drops of water to it and knead once more for a few seconds.
10. Keep the dough ball on the butter paper. - Gently roll the dough in to 6-7 inch disc. - Remove the butter paper and flip the roti on the hot griddle.
11. Cook the roti from both the sides till brown spots appear.Cook from both the sides till nicely browned.
12. Apply butter on top. - Serve hot with white butter and sarson ka saag.

Sarson Ka Saag aka spicy mustard greens is a winter staple in Northern India. It's usually served with makki roti (a flatbread made with maize flour), a dollop of butter and makes a nutritious meal! If there's one thing that I really like about Indian cooking, it's how much we cook using seasonal ingredients. Punjabi Sarson Ka Saag (Greens and Spices). It's commonly served over flatbread, such as makki ki roti (Indian maize flatbread), as well as a dollop of fresh butter.

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