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Monday 12 September 2022

Sarson Ka Saag Aur Makki Ki Roti Recipe

 Sarson Ka Saag Aur Makki Ki Roti Recipe

 About Sarson Ka Saag Aur Makki Ki Roti Recipe: A classic Punjabi dish - sarson da saag te makki di roti. Best had with some white butter, jaggery or honey.This winter special combination makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarso means mustard.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Steaming hot makki roti with a dollop of butter or ghee, this recipe is a lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Add extra ghee for more taste.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti

For Saag:

750 gms Sarson saag

250 gms Palak saag

2 cups Water with a pinch of salt

1 1/2 cup Makki atta

4 Green chillies

25 gms Ginger

2 Onions

6 Garlic cloves

100 gms Ghee

1/2 tsp Red pepper powder

1/2 tsp Garam masala

1/2 tsp Coriander powder

For Makki ki Roti:

1/2 kg Makki Atta

Water (for kneading)

Ghee (for frying)

How to Make Sarson Ka Saag Aur Makki Ki Roti

Tp prepare the Saag:

1.Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

2.Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.

3.Put back saag water and a little fresh water & boil over slow fire.

4.Add green chillies & ginger & cook till saag gets thick.

5.For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.

6.Mix into saag & garnish with julienne of ginger fried in ghee.

To prepare Makki ki Roti:

1.Knead the makki atta until it becomes a ball, add atta to dry it & knead.

2.Heat the tava and add a little ghee so that it does not stick.

3.Make round shapes of makki roti on chakla & carefully transfer to the tava.

4.Cook with ghee till golden brown.

5.Serve with hot sarson da saag and gur and white butter.

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