Sarson ka saag Makki di roti

Name: Sarson ka saag Makki di roti
Total time: 18000 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: For Saag-; 500 gms bunch mustard leaves; 200-250 gms spinach leaves; 200-250 gms bathua leaves; 2 inches ginger chopped roughly; 2-3 tbsp curd; 3 tbsp makki ka aata; For tempering; 1/4 cup ghee (you can use more as well); 1 tsp hing; 10-12 cloves garlic chopped; 2 Large onions chopped; 3 large tomatoes chopped; 2-3 green chilies; 2 tsp dhaniya powder; 1 tsp red chili powder; 2 tsp salt (or to taste); For Second Tempering; 2-3 tbsp ghee; 2-3 garlic chopped; 3-4 dried red chilies roughly broken; For Makki ki roti; 2 cups makki ka atta; 1/2 tsp salt; 1/2 cup grated radish (optional); 2 tbsp chopped coriander (optional); as required water for kneading the dough; as required Ghee for applying on the top after cooking; For serve along; as required sliced onion

Swati @swati_17

Chandigarh/ Gurgaon, India

#winter21

Sarson Ka Saag te makki di roti

Every one in North India absolutely love winters and the reason is only one... The delectable winter food.

One such recipe is Sarson Ka Saag and makki di roti. Very popular in the region of Punjab.

Saag is made from leaves of mustard, spinach and bathua. Every thing is cooked together and mashed while cooking. It is then tempered with onion, tomatoes and loads of garlic and red chillies. It is served hot laden with lots and lots of ghee or white butter.
Best enjoyed with makki di roti, a flat bread made with cornmeal.

If you are in North India during winters you should never miss this delicious dish.

#winter21

Sarson Ka Saag te makki di roti

Every one in North India absolutely love winters and the reason is only one... The delectable winter food.

One such recipe is Sarson Ka Saag and makki di roti. Very popular in the region of Punjab.

If you are in North India during winters you should never miss this delicious dish.

Swati @swati_17

Chandigarh/ Gurgaon, India

#winter21

Sarson Ka Saag te makki di roti

Every one in North India absolutely love winters and the reason is only one... The delectable winter food.

One such recipe is Sarson Ka Saag and makki di roti. Very popular in the region of Punjab.

If you are in North India during winters you should never miss this delicious dish.

#winter21

Sarson Ka Saag te makki di roti

Every one in North India absolutely love winters and the reason is only one... The delectable winter food.

One such recipe is Sarson Ka Saag and makki di roti. Very popular in the region of Punjab.

If you are in North India during winters you should never miss this delicious dish.

Saved

Ingredients

1.5 hours approx

4-5 servings

For Saag-
500 gmsbunch mustard leaves
200-250 gmsspinach leaves
200-250 gmsbathua leaves
2 inchesginger chopped roughly
2-3 tbspcurd
3 tbspmakki ka aata
For tempering
1/4 cupghee (you can use more as well)
1 tsphing
10-12 clovesgarlic chopped
2Large onions chopped
3large tomatoes chopped
2-3green chilies
2 tspdhaniya powder
1 tspred chili powder
2 tspsalt (or to taste)
ForSecond Tempering
2-3 tbspghee
2-3garlic chopped
3-4dried red chilies roughly broken
For Makki ki roti
2 cupsmakki ka atta
1/2 tspsalt
1/2 cupgrated radish (optional)
2 tbspchopped coriander (optional)
as requiredwater for kneading the dough
as requiredGhee for applying on the top after cooking
Forserve along
as required sliced onion
as requiredsliced radish
as requiredGreen chilies
as requiredgud
as requiredExtra ghee or butter

Saved

Steps

1.5 hours approx

1

To prepare the saag, first clean and wash all the green leafy vegetables with plenty of water.
2

Add all the washed leaves and chopped ginger to a pressure cooker. Close the lid and let it cook for 3-4 whistles. Let the pressure drop by itself. Open the lid and using a hand blender puree the cooked green leafy mixture till smooth.
3

Transfer this puree to a pot and cook for 2-3 minutes.
Mix the curd and makki ka aata to make a slurry. Add this slurry to the pureed saag mixture. cook for another 4-5 minutes. Keep stirring in between.
4

Heat ghee in a Kadai. Add the ghee and let it melt. Add the garlic. Saute. Now add the green chillies.
5

Add the Onions and cook till golden brown. Add the Dhaniya powder, red chilli powder and salt. Mix well.
6

Now add the tomatoes and cook till tomatoes are cooked and ghee is released.
7

Now add the prepared saag puree to it. Mix it well and let it cook for 4-5 minutes. At the time of serving heat ghee in a tempering ladle. Add the chopped garlic and red chilies. Pour some saag in the serving bowl and add this hot tempering on the top just before serving.
8

For makki ki roti mix all the ingredients together except ghee and make a firm dough.
9

Heat a tawa. Pinch out an orange sized portion of the dough and carefully role it out to a thick chapati. dont make it thin as it will break. Place the chapati on the hot tawa. cook it on one side till brown spots appear. Now turn it.
10

Once brown spots appear on the other side too, cook on both sides on an open flame for few seconds on each side. Slather with ghee or butter.
11

Serve hot makki ki roti with freshly tempered sarson ka saag and relish the ultimate winter delicacy.

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Cooksnaps

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Swati @swati_17

on January 29, 2021 06:07

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati