Sarson da saag aur Makke Di Roti Recipe |
Sarson da saag te Makki di roti is a traditional Punjabi dish. With some white butter, jaggery, or honey, it’s much better. In the winter, this unique food combo makes everyone drool. Saag (green) and also (mustard) are two typical Punjabi dishes. This recipe is a delicious and lip-smacking winter treat when served with a steaming hot Makki roti and a dollop of butter or ghee.
This healthful winter delight is made with a combination of palak, bathua, and sarson, pressure boiled and seasoned with a variety of spices. With this dish, you can serve gur or jaggery as a side dish. For a richer flavor, add more ghee.
- Prep time: 30 minutes
- Cooking time: 1.5 hours
- Serves: 6
For sarson da saag
- Mustard leaves (sarson) 4 big bunches
- Spinach 2 large bunch
- Wild spinach (bathua) 1 large bunch
- Water 1.5 litres
- Salt to taste
- Garlic 15-18 cloves
- Ginger 1 inch
- Green chillies 3-4 nos.
- A pinch of salt
- Maize flour (makke ka aata) 3/4th cup
- Ghee 2 tbsp
- Onions 1 medium size (chopped)
- Garlic 8-10 cloves (roughly chopped)
- Ginger ½ inch (chopped)
For makke di roti
- Mooli (radish) 1/3rd cup (grated) (optional)
- Pinch of salt
- Maize flour (makke ka aata) 2 cup
- Ajwain 1 tsp
- Salt a pinch
- Luke warm water as required
- Ghee for cooking roti
For sarson da saag
- Wash all three leaves thoroughly to remove any debris, then finely slice them.
- The finer you chop the saag, the faster and better it will be.
- Make sure you wash it before you cut it, not after.
- Place a wok or pan over medium heat, pour in the water, and bring to a boil. Add the chopped leaves and salt to taste, and muddle with a mathani/muddler while cooking.
- You’ll need to cook it for a long time, so make thecha ahead of time to use in the saag.
- To make thecha, roughly crush green chilies, ginger, garlic cloves, and salt in a mortar and pestle.
- You can also coarsely ground it in a mixer grinder.
- In a mortar and pestle, roughly smash green chilies, ginger, garlic cloves, and salt for thecha.
- You can also coarsely ground it in a mixer grinder. Add around 1-2 tablespoons of thecha to the saag and simmer for at least 60-90 minutes.
- Covering the pan with a lid while cooking will detract from the saag’s beautiful flavour.
- Cook until all of the water has evaporated and the saag is thoroughly cooked.
- You can start making the makke di roti now, as it will take about 1-1.5 hours.
- After cooking for around 1-1.5 hours, disintegrate the cooked saag with a muddler, turn off the heat, and add maize flour in stages, mixing well while mumbling them with the muddler; as you muddle, the texture will smooth out; if it becomes too thick, add hot water.
- Repeat the procedure until the saag has a creamy texture. • After muddling, turn on the heat and cook for 5-10 minutes.
- Your saag is ready; at this point, you can take a piece for adding the tadka and store the rest in the fridge or freezer to eat later by simply adding the tadka.
- To make the tadka, heat a separate pan over medium heat and add the ghee, chopped onions, garlic, and ginger. Simmer until the onions are golden brown in colour, then add the needed amount of saag, stir, and cook for 2-3 minutes.
- Sarson ka saag is ready; serve with hot makke di roti and white butter. If desired, add a tadka of ghee and hing to the sarson ka saag to enhance the dish’s elegance.
For makke di roti
- To begin, combine the salt and grated mooli; set aside for 5 minutes to allow the mooli to sweat off its moisture; then squeeze the rest to eliminate excess moisture; set aside to be added to the dough.
- In a mixing bowl, combine maize flour, salt, squeezed mooli, and Ajwain; mix well and add water as needed to form a soft dough; for best results, use Luke warm water.
- Cover and set aside for 10-15 minutes to allow the dough to rest. (Tip: Because the maize flour dough will be brittle and difficult to handle, you may want to add 12 cup of wheat flour to make the dough easier to handle.)
- After the reast, knead the dough again and spread it out into a semi-thick roti. To make the job easier, wrap the chapati in foil or cling wrap so it’s easier to lift it without breaking it.
- Roll in enough flour to keep it from clinging to the surface.
- Heat a tawa and cook the roti on both sides until brown spots appear, then brush with a little ghee and cook on both sides again.
- Your makke di roti is ready to eat; serve immediately with hot sarson da saag and butter.