Punjab ki Shaan Sarson ka Saag or Makki ki Roti
#KB
Gone are the days when we used to have Sarson ka saag with makki ki Roti cooked in a typical village style on Mitti ka Chulha. That slow cooking which requires patience resulting in real authentic flavours to the dish.
Sarson ka Saag with Makki ki Roti is a speciality of Punjab. When toped with butter or may be Ghee and served with radish slices or homemade chaaj, it looks more tempting and reminds you of Punjabi flavours.
Made Sarson ka Saag by adding Bathua leaves. Spinach can be added but for 2 servings I preferred just sarson leaves and bathua which came out very well.
Sarson Ka Saag seems incomplete without makki ki roti. So made makki ki roti by adding dry Fenugreek leaves along with few spices. It goes perfect by adding grated radish but unable for me to find radish. So I made it with dry Fenugreek. Toped with Butter while serving.
Punjab ki Shaan Sarson ka Saag or Makki ki Roti
#KB
Gone are the days when we used to have Sarson ka saag with makki ki Roti cooked in a typical village style on Mitti ka Chulha. That slow cooking which requires patience resulting in real authentic flavours to the dish.
Sarson ka Saag with Makki ki Roti is a speciality of Punjab. When toped with butter or may be Ghee and served with radish slices or homemade chaaj, it looks more tempting and reminds you of Punjabi flavours.
Made Sarson ka Saag by adding Bathua leaves. Spinach can be added but for 2 servings I preferred just sarson leaves and bathua which came out very well.
Sarson Ka Saag seems incomplete without makki ki roti. So made makki ki roti by adding dry Fenugreek leaves along with few spices. It goes perfect by adding grated radish but unable for me to find radish. So I made it with dry Fenugreek. Toped with Butter while serving.
Open in Cookpad AppSteps
- 1
Take 2 medium size bunch of fresh sarson leaves and 1 medium size bunch of bathua leaves.
- 2
Cut and Chop both the leaves finely and wash thoroughly under running water.
- 3
Assemble ingredients to boil. Put sarson leaves and bathu in a pressure cooker along with garlic cloves, ginger, salt, roughly cut green Chillies and water. Bring it boil on low medium heat until 2 whistles. Adding ginger at this step is optional. Can be added later in tadka. Spinach leaves can be boiled on low heat without whistles. That will come out more tasty when cooked further.
- 4
Seive extra water from it and keep aside to use it further.Take maize flour in a mixing bowl and make batter by adding this seived water so as the nutrients will remain in the dish. Add water in steps little by little. The batter should not be too thick.
- 5
Add this maize flour batter in boiled sarson leaves. Allow it to cool for few minutes and then transfer it to blender jar. Blend it in 2 rounds of just 1-1 second.
- 6
Do not over blend to flowing consistency. Better to keep it thick. Add just little water while blending at this step if required. Again put in on stove and bring it to cook. On other side, assemble ingredients for tadka.
- 7
Heat Oil in Kadhai. Add chopped garlic, onions. Saute until golden brown. Add tomatoes and stir in between until the tomatoes get little tender.
- 8
Add spices Turmeric, red chilli powder and salt as per taste. Mix them well. Saute until the oil seprates. Add just little water if required. Add cooked sarson to it. Mix it well and cook for few minutes and it is ready to serve.
- 9
Garnished it with Bathua leaves toped with a pinch of butter to form a tree with white flowers. On the other side, prepare a dough for makki ki roti (maize flour roti) Take maize flour and add assembled ingredients to it. Chopped onions, dry Fenugreek leaves, salt and pinch of Turmeric Knead a soft dough by adding water little by little in batches.
- 10
Take small portions of dough, dap and dust in flour and start making Chapatis with a help of rolling pin.
- 11
Put it on hot tawa. Let it be for few seconds and then flip it. Apply ghee or may use butter on both the sides and cook by flipping in between for few seconds. Now it is ready to serve.
- 12
Makki ki roti is toped with a peice of butter and bathua leaves along with Sarson Ka Saag.
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