Tuesday, January 25, 2011

Makke di roti and Sarson da Saag

"Punjabiyan Di shaan wakhri".. a beautiful song which describes the spirit of Punjabism. This would be incomplete without my mentioning about this grr8 Punjabi Delight "makke di roti te sarson da saag." Typically prepared in winters when mustard leaves are widely available in market.
One day before I get in all the stuff that is required.. I prefer making it on Sundays or a lazy holiday.

For the Saag:
1/2 kg Spinach (palak)
1/2 kg Mustard leaves (sarson)
250gms Bathua
250gms Fenugreek (methi)
2 green chillies
1 tsp ginger paste
1 tsp garlic paste
4 medium sized tomatoes (Finely chopped)
2 medium sized onions (Finely Chopped)
Salt to taste
1 tsp red chilly powder\
2 tbsp makke ka aata
3 tbsp pure ghee or white butter
1 tsp jeera

For the Makke di roti:
3 cups makka ka ata (miaze flour)
1 cup grated cauliflower
1 tsp aijwain
1 tsp red chilly powder
2 green chillies (finely chopped)
1 tsp ginger paste
2 tbsp coriander leaves
1 tbsp ghee
Water to knead

To make the Saag:

  • Remove the stems from the Sarson, Bathua, Palak and Methi leaves.
  • Wash them well.
  • Chop all these leaves and pressure cook all of them along with 1 chopped tomato and green chillies for 20 minutes in low flame.
  • When cold grind them.
For the tadka:
  • Heat in ghee in a kadhai, add in the jeera, then add in the chopped onions and the ginger-garlic paste.
  • Saute it well for 15 minutes till it is cooked, then add in the chopped tomatoes.
  • Add in salt + red chilly powder . keep stirring it till it is well cooked.
  • Add in the grounded sarson mixture. mix them well.
  • Put in the maize flour stirring continuously.
  • Add in white butter. (optional)
  • Cook for 20-25 minutes.
  • Serve hot with white butter
For the makke di roti:
  • Take a bowl, mix all the ingredients (maize flour+grated cauliflower + salt +aijwain + ghee + red chilly powder+green chillies+ginger+coriander leaves.)
  • Knead it well with sufficient water
  • Now take medium sized lump of the dough between your palms roll into a ball and flatten between the palms to make thick smal/meium sized rotis.
  • Roast on both sides on a hot tava, applying ghee on both sides. This takes time to cook, so keep the flame medium/slow. 
  • Serve hot, smearing white butter/makhan on the roti with sarson da saag, dahi/curds and pickle.

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