Sunday, February 19, 2012

Sarson ka saag Makki ki roti ( Punjab Special)


Sarson Ka Saag
  • 1 bunch spinach washed and chopped fine (approximately 1/2 lb or 250 gms)
  • 1 bunch mustard greens washed and chopped fine (approximately 1/2 lb or 250 gms)
  • 2 green chillies
  • 1 tbsp grated ginger (or paste)
  • 1 tbsp grated garlic (or paste)
  • Salt to taste
  • 2-3 tbsps ghee (clarified butter)
  • 1 large onion finely chopped
  • 1 large tomato finely chopped
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • Juice of 1/2 a lime/ lemon ( optional)
  • 1 tbsp maize flour ( makki ka atta)

Makki ki roti

1cup maize(Makki ka ata) flour ( makes 2 Roti)
Warm water to make dough
Salt to taste
Ghee/Oil to shallow fry


Sarson Ka Saag
  • Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
  • Mash the greens mix well to make a course paste.
  • In another pan, heat the ghee on a medium flame. When hot add the chopped onion and fry till pale golden.
  • Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
  • Add the greens mix to this and stir till blended
  • Cook for few more minutes (10-15 minutes) stirring occasionally.
  • Garnish with a dollop of butter and serve with Makki ki roti.

Makki ki roti

  • Mix the maize flour and salt to taste in a large bowl
  • Make well in the center and add a little water at a time to knead the  flour into a dough. The dough must be soft but not sticky.
  • Divide the dough into 2 equal sized balls.
  • Lightly flour a rolling surface and roll each ball into a circle approx. 5" in diameter and 1/4" thick.
  • Heat a griddle on a medium flame.
  • Put each roti on the griddle and cook from the first side for 30 to 50 seconds then turn.
  • Cook the 2nd side for about 30 seconds and spread a little ghee on the top surface( frist side) and turn immediately.
  • fry for a minute and spread a little ghee on the top surface( 2nd side) and turn immediately.
  • Cook the roti until both the sides are golden brown.
  • Serve hot, topped with small dollop of butter and Sarson ka Saag

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