Sarson ka saag and Makki ki Roti
For those of you who don’t know this is a famous Indian dish that is typical to Punjabi’s. Sarson ka saag refers to the leaves of the Mustard plant and Makki ki rotti is an Indian bread made out of Corn.
Sarson ka saag(Mustard Greens) 1kg
Fenugreek leaves (Methi) 250gm
Green chillies 3-4 in number
Salt to taste
Red Chilly powder to taste
Onions(diced) 3-4 medium sized
Tomatoes(diced) 3-4 medium sized
One of the following depending on choice :
Baathu (Goosefoot/Fat-hen) 250gm
Chop the Mustard Greens, Spinach, Fenugreek leaves, and one of the optional ingredients. Next, add these and ginger, garlic and salt to boiling water. Once boiled, grind it to get a green paste.
Next, in a pan heat some oil add the finely chopped onions and fry them until golden brown. Next add the chopped tomatoes and red chilly powder and cook until the oil leaves the bottom of the pan. Finally, add this to the green paste and bring to a boil. Add some extra butter or ghee before serving.
For makki ki roti mix powdered corn and wheat flour in a 3:1 propotion and knead the dough. Make sure it is not very soft as it may make the process of making the roti extremely tough. Using only corn flour (please note it isn’t cornflour that I am referring to, it is powdered corn ) would make it impossible to make roti. Wheat flour is added to help it bind better. This cannot be normally rolled using a rolling pin (belna) as it does not hold well together. You would need to do it by hand. This is a bit of an art… Still learning from my Mom! 🙂 Cook this like a regular roti (with a little extra butter/ghee).
Hope you all enjoy your saag and makki ki roti!