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Sarson da saag te makki di roti is a quintessential Punjabi dish that is enjoyed by both Punjabis and non-Punjabis alike. The dish uses spinach-which makes it a healthier alternative.
Cooking sarson da saag
Ingredients
- Fresh ginger pieces of 2 cm length
- 2 garlic cloves finely chopped
- Table salt- 2 table spoons
- Cornmeal- 2 table spoon
- Mustard greens- 500 grams
- Green chillies-2 pieces
- Ghee or clarified butter-2 table spoons
Method of preparation
- 1.Bring the mustard greens. Wash them. Finely shred them.
- 2.Bring a big pot. Put the finely chopped mustard greens in them. Add 2 cups of water with salt.
- 3.Put the cover on the pot. Cook for a period of 15-20 minutes. The chopped green must be tender.
- 4.After the mustard greens become tender, move the pot from the heat
- 5.Take excess water from the pot into a separate container
- 6.Using a pestle, mash the green and stir in cornflour. Then place the pot on the stove and turn on the heat. Heat for 10-12 minutes
- 7.Put ghee in a pan. Heat a little. Introduce chillies, ginger and garlic.
- 8.Fry in the pan. Bring out the contents and pour into another pan.
- 9.Mix the contents well. Saag can now be served.
Preparing makki di roti
Ingredients
- Wheat flour-100 grams
- Maize flour-250 grams
- Chopped coriander leaves- 20 grams
- Salt as appropriate
- Oil for shallow frying
- Warm water
Method of preparation
- 1.Mix wheat flour, maize flour and salt in bowl. After mixing, add in coriander
- 2.Add warm water. Mix and knead to make a smooth dough
- 3.With a damp kitchen cloth, cover the roti for 30 minutes
- 4.Cut the dough into 8 equal parts. With your palm, flatten the dough pieces
- 5.Slowly roll the dough to a thick and small round. A small quantity of flour can be
- sprinkled to stop the dough to stick to the surface.
- 6.Griddle is now heated. Roti is placed on it. Put 1-2 teaspoonful of oil all around it and cook
- 7.Keep the roti turning on both sides
- 8.Roti is now ready to be served. Butter can be added for a richer taste.
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