Posted in Others

Sarson Ka Saag With Makai Ki Roti Recipe

imageSarson Ka Saag with Makai Ki Roti – A Popular dish of Punjabi Cuisine which is prepared and relished during winter season. Method for making it is very simple but its preparation (sorting and cleaning green leafy vegetables) takes a lot of time.

This dish is packed with lots of nutrition as three types of green leafy vegetables ( mustard leaves, lamb’s- quarter and spinach ) are main ingredients for this recipe. I have mentioned a few benefits of these vegetables but the list does not end here…

Sarson or Mustard Leaves are an excellent source of vitamin K, vitamin C, vitamin A, calcium, iron, magnesium, potassium and many antioxidants.

Bathua or lamb’s-quarter is rich in vitamin A, B-complex vitamins, vitamin C, calcium, potassium, phosphorus, iron and fiber.

Spinach or Palak is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, and vitamin B6.

If you are not able to find bathua/lamb’s-quarter, you can just use spinach along with mustard leaves.

Delicious sarson ka saag is usually relished with makai ki roti- made from maize flour. It is very difficult to roll this dough using a rolling board and pin but this process becomes effortless if you use cling foil.

So, treat your loved ones with scrumptious and nutritious sarson ka saag with makai ki roti and enjoy winter season.

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Serves : 4 Persons

INGREDIENTS

For Sarson Ka Saag

  • 1 Bunch of Mustard Leaves (Sarson)
  • 1/2 Bunch of Spinach (Palak)
  • 1/2 Bunch of Lamb’s- Quarter (Bathua)
  • 2-3 Green Chillies
  • 2 Medium Onion
  • 3 Small Tomatoes
  • 10 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/2 Tsp Asafoetida
  • 1 Tsp Coriander Powder
  • 3/4 Tsp Red Chilli Powder
  • 1 1/2 Tbsp Maize Flour
  • Salt
  • 2 Tbsp Oil
  • Ghee/Butter (Optional)

For Makai Ki Roti

  • 1 1/2 Cup Maize Flour
  • 1/2 Cup Whole Wheat Flour
  • 1 Tsp Carom Seeds
  • 1/3 Tsp Turmeric Powder
  • 3 Green Chillies (Finely Chopped)
  • 3 Tbsp Chopped Coriander Leaves
  • Salt
  • 1/2 Tbsp Oil
  • Water (For Kneading Dough)
  • 2 Cling Foil Wrappers ( For Rolling Dough)

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METHOD

For Sarson Ka Saag

  1. Clean all green leafy vegetables 2-3 times with water so that dirt is completely removed.
  2. Transfer vegetables to a big pot of boiling water.
  3. Cook for 3-4 minutes and turn off the heat.
  4. Drain water and let vegetables cool down
  5. Transfer to a grinder jar and grind with maize flour till you receive a smooth paste.
  6. Transfer onion, ginger, garlic cloves and green chillies to a grinder-jar for smooth paste.
  7. Similarly, make a paste with tomatoes.
  8. Heat oil in a kadai and add asafoetida.
  9. Also add onion paste and cook for 4-5 minutes till paste is lightly browned.
  10. Add tomato paste to kadai and cook for 2-3 minutes.
  11. Add green leafy vegetables paste, coriander powder, red chilli powder and salt.
  12. Cook for 10-15 minutes and turn off the heat.
  13. Sprinkle ghee/butter at the time of serving.

For Makai Ki Roti

  1. Knead a soft dough with all the ingredients along with water.
  2. Divide dough into equal portions and shape them into balls.
  3. Spread one cling foil wrapper on rolling board.
  4. Place one dough-ball over it and cover with other cling foil.
  5. Using a rolling pin, roll it to make a roti of medium thickness.
  6. Remove the rolled roti gently from cling wrap and transfer it to a hot tava.
  7. Smear it with a few drops of ghee and cook both sides.
  8. Once cooked, transfer it to a plate.
  9. Repeat with other portions and serve with sarson ka saag.

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