Makke Di Roti and Sarson ka Saag

Posted: February 25, 2014 in Curries, Punjabi
Tags: , ,


One of the coldest and ‘snowy’ Winter is soon coming to an end but there’s still lot of time to eat heavy and rich food. Its easy and safe to say that ‘Sarson Ka Saag’ and ‘Makke Di Roti’ is one of the best food combination originated and very popular in Punjab (state in Northern India) but is also relished all over India (and may be by the world). It is made from mix of Mustard greens and spinach and is very nutritious. This recipe requires lots of patience and time. But the results are definitely worth it.  This Saag (curry) is traditionally served with Makke ki Roti (unraised corn flat bread) topped with homemade fresh Butter (unprocessed, white in color) or with Ghee (clarified butter). All diet conscious people can easily eliminate dollop of butter/ghee from the dish which might still be OK without impacting taste. Mustard greens is a bit bitter in taste so if you are not used to this taste or if you are trying for first time you can add spinach as I have added. Spinach not only reduces the bitterness but also gives the dish a unique earthy flavor. Makka is cornflour and roti is Indian flat bread. Its somewhat similar in look and feel like Mexican corn tortillas. Lack of gluten makes it difficult to roll out which turns out it to be unleavened bread unlike traditional Indian roti.

Ingredients :-

For Sarson ka Saag

Fresh Mustard Leaves
5 bunch
Fresh Spinach Leaves
2 bunch
to taste
Ginger, Chopped
1 inch
1-2 tablespoon
Onion, Chopped
2 Medium/1 Large
Green Chillies, Finely sliced
Tomato, Chopped
2 tablespoons

For Makke ki Roti

Cornmeal/Makke ka atta
1 1/2 cups
Whole Wheat Flour/atta (optional)
1/4 cup
to taste
Unsalted Butter/Ghee
as required
Green chillies,Finely chopped
Ginger, Grated
1 inch piece

Method :-

For Sarson ka Saag :-

  • Clean the leaves properly in cold water. Chop them roughly.
  • Take a pressure cooker and place the leaves in it with 1-2 teaspoon of water and 1/2 teaspoon of salt.
  • Cover the lid of pressure cooker and let it it cook till one whistle.
  • Remove it from heat and let the pressure release from the cooker.
  • Mash it with the back of laddle or with potato masher.
  • Put the cooker back into stove, add cornmeal and let it simmer on medium heat.
  • Cook this mixture until creamy.
  • For preparing the tadka heat a pan and add ghee/butter/oil into it.
  • Add chopped ginger, chillies and saute it for 1 minutes.
  • Add chopped onions and cook till onion turns translucent.
  • Add chopped tomatoes and cook it on medium heat stirring continuously, till the tomatoes turn mushy and fat has separated out from the mixture.
  • Add this cooked onion tomato mixture to the cooked greens. Simmer it for 10-15 minutes.
  • Serve it hot with dollop of butter and makke ki roti on chilly evening.

For Makke ki Roti :-

  • Take all ingredients except oil and mix it well.
  • Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls.
  • Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet.
  • Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done.
  • Turn over and spread some unsalted butter/ghee over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

Note :-

  • You can adjust chillies according to your taste.
  • You can even add grated raddish to the makke ki roti and cilantro leaves before kneading the dough.

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