Makki di Roti n Sarso ka Saag: Authentic Punjabi Recipe

Hello Foodies,

Winter is here and today I am sharing Punjabi recipe which is perfect for this weather – Makki di Roti and Sarso ka Saag.

I made sarso saag using mustard and spinach leaves and served with makki roti (corn roti). Enjoy this recipe in this wintery season.

Recipe will serve 2

Ingredients:-

For Makki di Roti:-

Makki flour (corn flour) – 1 ½ cups

Wheat flour – ½ cup

Salt as per taste

Water – for kneading the dough

Ghee – for greasing the rotis

For Sarso ka Saag:-

Mustard leaves – 1 bunch

Spinch leaves – 1 bunch

Onion – 1 roughly chopped

Tomatoes – 3 roughly chopped

Garlic cloves - 4-5

Green chilies – 3 roughly chopped

Red chili powder – 1 tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Salt – as per taste

Garam masala – ¼ tsp

Corn flour – ½ tsp

Oil – 2 tbsp

Water – ½ cup

Cumin seeds – ½ tsp

Finely chopped onion – ½ cup

Directions: - For Makki Ki Roti 

1) In a mixing bowl add all ingredients except water and mix well.
2) Now add little water at a time knead the dough.
3) Cover the dough and let it rest for about 15 mins.
4) After 15 mins divide the dough in equal parts and make lemon size round balls.
5) Take one ball and make thick 6 inch round circle out of it.
6) Heat the griddle and cook it from one side.
7) Turn the roti and apply ghee/ butter on it.
8) Again turn the roti and apply ghee/ butter on the other side of roti.
9) Cook until roti become crispy.
10) Serve hot with Sarso ka Saag.

Directions: - For Sarso Ka Saag

1) Wash mustard and spinach leaves in running water.
2) Roughly chop the spinach and mustard leaves.
3) Now in a pressure cooker add mustard leaves, spinach leaves, tomatoes, roughly chopped onion, green chili, red chili powder, turmeric powder, coriander powder, garam masala, garlic clove salt and water. Let it cook for 3 whistles.
4) Open pressure cooker after cool down completely.
5) Now let the mixture cool down completely.
6) Add this mixture in blender and blend into a smooth paste.
7) Now heat the heavy bottom pan and add the paste in it.
8) Add corn flour and mix well.
9) Let the paste boil for about 4-5 mins.
10) Heat oil in another small pan and add cumin seeds.
11) When seeds crackled add finely chopped onion and mix well.
12) Let the onion cook for about 2 mins and this tempering in saag paste.
13) Mix well and let it cook for 10 mins on slow flame.
14) Serve hot saag with hot Makki Roti.