Monday, October 13, 2025

Sarson Ka Saag Aur Makki Ki Roti

 Sarson Ka Saag Aur Makki Ki Roti  

 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

For Saag:

750 gms Sarson saag

250 gms Palak saag

250 gms Bathua saag

2 cups Water with a pinch of salt

1 1/2 cup Makki atta

4 Green chilies

25 gm Ginger

2 Onions

6 Garlic cloves

100 gm Ghee

1/2 tsp Red chili 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

 

Preparations

For the Saag

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

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

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

Add green chilies & ginger & cook till saag gets thick.

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

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

 

To Prepare the Makki Ki Roti

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

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

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

Cook with ghee till golden brown.

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

 

 

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