Makke Di Roti Aur Sarson Ka Saag.
This superfood combo screams winter for us. The true essence of Indian punjabi cuisine is right here in this food. Rich, indulgent, traditional and truly the Indian superfood.
I serve this in village style with flatbreads made with maize flour and laden with ghee, five types of leafy vegetables cooked in ghee, garlic and spices and topped with freshly churned butter, smashed onions, jaggery and charred green chillies. The leafy treasure used for this recipe here is mustard leaves, spinach, fenugreek leaves, radish leaves and chenopodium leaves.
Oh! What an amazing, rich and satisfying meal. All you would want after this scrumptious meal is a long afternoon siesta.
The saag is cooked richly in ghee (clarified butter) and can be stored in refrigerator for upto a week to ten days. I usually like to make a large batch that lasts for at least a few meals.
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Makke Di Roti Aur Sarson Ka Saag
Sarson Ka Saag Ingredients
- 1/3 Cup Chana dal (split chickpeas) Soaked for at least 2 hours
- 1 Pc Radish Roughly chopped
- 1 Bunch Sarson ke patte (Mustard leaves)
- 1/3 Bunch Palak patte (Spinach)
- 1/4 Bunch Methi patte (fenugreek leaves)
- 1/4 Bunch Mooli ke patte (radish leaves)
- 1/4 Bunch Bathua (Chenopodium leaves)
- 2.5 Cups Water
- 3 Tbsp Ghee
- 2 Tbsp Garlic Minced
- 1 Tbsp Ginger Minced
- 2-3 Pcs Green chillies Chopped
- 2 Pcs Onion - large sized Chopped
- 2 Tsps Maize flour/corn flour
- Salt to taste
- 1 Tsp Ghee
- 6-7 Pcs Garlic cloves
- 1 Tsp Red chilli powder
Makke Di Roti Ingredients
- 1.5 Cups Maize flour
- 1 Tbsp Whole wheat flour
- 1/2 Tsp Salt
- 1 Tbsp Oil
- Water As required
- Ghee As required
Sarson ka saag
- Clean the leafy vegetables - soak them in water for 5 mins in a large pot. Drain the water and repeat the process at least 3-4 times. Drain and chop the leaves.
- In a pressure cooker, add soaked chana dal, chopped radish and 2 cups water. Let it cook for 10 mins or upto 3 whistles.
- Add the leaves and additional 1/2 cup water. Pressure cook to one whistle. Remove the lid and let it cool for sometime.
- Using a mixer or hand blender, blend it into a coarse or smooth paste as per preference.
- In a separate pan, heat ghee and add garlic and ginger. Sauté until the colour changes to golden brown. Add green chillies and let it cook for another minute. Add onions and sauté until the onions turns brownish.
- Add maize flour/corn flour in it, mix and immediately add the leaves purée. Let it cook for 15 mins on low flame. Add salt.
- In a tempering pan, heat ghee, add in the garlic cloves and sauté until they turn brown. Add red chilli powder. Switch off the flame and add thus to the saag.
- Enjoy with a dollop of butter on top and makke di roti.
Makke di roti
- In a large bowl mix all ingredients except water and ghee. Knead it into a soft dough using water as required. Cover and let it rest for 15 mins.
- Sprinkle some flour on the rolling surface. Take a small portion of the dough, flatten it with hands into a thin round shape. Don’t apply any pressure. I used a bowl to cut them into neat shapes.
- Roast them from the sides on a heated griddle and then directly on the flame. The puff of the roti makes it totally irresistible! Take it off the flame and laden it with ghee.
- Enjoy with sarson ka saag and accompaniments.