A classic Punjabi dish that embodies the rustic charm of rural India is Makki di Roti and Sarson da Saag. Deeply ingrained in Punjabi culture, this nutritious and delectable combination is especially well-liked in the winter. The golden, crispy flatbread made from maize flour and the rich, creamy saag made from mustard greens make the ideal comfort food that pleases the taste buds and the soul. This is a comprehensive how-to for making this classic dish at home.
Sarson Ka Saag Ingredients
| Mustard Greens Curry |
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| Mustard Greens (Sarson) – 500 grams |
| Spinach (Palak) – 250 grams |
| Bathua (Chenopodium) – 250 grams (optional but adds depth to the flavor) |
| Ginger – 1-inch piece, finely chopped |
| Garlic – 4-5 cloves, minced |
| Green Chilies – 2-3, chopped |
| Onion – 1 medium, finely chopped |
| Tomatoes – 2 medium, pureed |
| Maize Flour (Makki ka Atta) – 2 tablespoons |
| Ghee (Clarified Butter) – 2 tablespoons |
| Red Chili Powder – 1 teaspoon |
| Turmeric Powder – ½ teaspoon |
| Salt – to taste |
| Water – as required |
Makki Ki Roti Ingredients
| Maize Flour Flatbread |
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| Maize Flour (Makki ka Atta) – 2 cups |
| Carom Seeds (Ajwain) – ½ teaspoon |
| Salt – to taste |
| Lukewarm Water – for kneading |
| Ghee or Butter – for cooking |
Sarson Ka Saag Recipe
Preparation –
Wash the Greens – Thoroughly rinse mustard greens, spinach, and bathua under running water to remove any dirt or impurities. Roughly chop them and set aside.
Boil the Greens – In a large pot, combine the chopped greens, a pinch of salt, and enough water to cover. Cook for 30-40 minutes on medium heat, until the greens are soft and tender. You can also use a pressure cooker to cook faster (2-3 whistles).
Blend the Greens – Once cooked, allow the greens to cool slightly. Using a hand blender or a regular blender, combine them to form a coarse paste. Avoid making the paste too smooth, as texture is important for authentic flavor.
Prepare the base – In a large pan, heat the ghee over medium heat. Add the chopped ginger, garlic, and green chilies. Sauté till fragrant. Then, add the onions and cook until golden brown. Combine the turmeric powder, red chili powder, and tomato puree. Cook until the mixture begins to release oil.
Combine Greens with Base – Pour the blended greens into the pan and mix thoroughly. If necessary, add more water to achieve the desired consistency. Stir in the maize flour to thicken the saag, then cook for another 15-20 minutes on low heat, stirring occasionally. Season with salt to taste.
Finish with a generous dollop of ghee to achieve a rich, creamy texture. Keep the saag warm while you make the rotis.
Makki Ki Roti
Preparation –
Make the dough – In a large mixing bowl, combine maize flour, carom seeds, and salt. Add lukewarm water gradually and knead until the dough is soft and pliable. The dough may feel crumbly at first, but knead gently until it comes together.
Shape the Rotis – Divide the dough into small pieces. Place one portion on a piece of parchment paper or a clean surface. Using your hands, form a round disc about 5-6 inches in diameter. If the dough cracks, wet your hands slightly and smooth it out.
Cook the Rotis – Preheat a flat griddle or tawa over medium heat. Gently place the roti on the hot griddle. Cook for 2-3 minutes on one side before flipping and cooking the other side. Apply a little.
Tips for the Perfect Makki Di Roti and Sarson Da Saag
– Mustard greens are slightly bitter, so pairing them with spinach and bathua helps to balance the flavors.
– Saag texture should be slightly coarse rather than completely smooth. The maize flour not only thickens the saag but also adds flavor.
– Handling Maize Flour, Maize flour dough can be delicate. Patting the rotis with your hands rather than a rolling pin provides more control and prevents breakage.
– Enhancing Flavor, Using ghee generously in both saag and roti improves the taste, making the dish richer and more authentic.
Saag –
More than just food, Makki di Roti and Sarson da Saag are celebrations of Punjabi customs, culture, and the happiness that comes from sharing a substantial meal with those you care about. This dish will add coziness and joy to your table whether you are preparing it for the first time or revisiting fond memories.