Receta Sarson ka Saag & Makki ki Roti
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Sarson ka Saag & Makki ki Roti
Let me first explain the people who are wondering the meaning of "Sarson" "Saag" "Makki & "Roti" :)
Sarson is "mustard", Saag means "thick curry", Makki is "corn"and Roti is "Indian flat bread". Sarson ka saag (mustard leaves) cooked with spinach leaves and spices is served with makki ki roti (uneven-corn flat bread) topped with butter :) Yummy! This is one of the most famous dishes served in North India.
We all had a wonderful lunch with saag, makki roti both topped with butter, radish and green chillies on the side. Typical punjabi platter. The mustard leaves that we get here in USA are a little different in taste than what we get in India. I also add a small turnip to the "saag" to reduce the bitterness of the mustard leaves.
While I made the "saag", my mother-in-law made the "Makki ki Roti".
Ingredients:
For Sarson Ka Saag
1 bunch mustard leaves (stems cut and washed thoroughly)
- 2 cups of spinach leaves (thoroughly washed)
- 1 small turnip (peeled and washed)
- 1 cup water
- 2 cloves of garlic
- 1 tbsp chopped ginger
- 2 green chillies
- pinch of asafoetida
- 1 medium onion (chopped)
- 1 medium tomato (chopped)
- 1 tsp cumin seeds
- 1/4 tsp garam masala
- 1 tsp coriander powder
- salt and red chilli powder - to taste
- 2 tbsp Ghee (clarified butter)
- butter cubes- to top on saag and makki roti (optional)
- For Makki ki Roti
- 2 cups corn flour
- 1 tsp ajwain (carom) seeds
- 1 tsp salt
- Water- enough to knead a soft dough
- Some oil to cook the roti (bread)
Method:
For Saag
1. Pressure cook the mustard greens, spinach leaves and the turnip with just 1 cup of water. About 5 min is good.
2. Open the cooker and let the leaves cool down a bit. Then put the mixture along with green chillies and garlic into your blender/chopped and process to a slightly coarse mixture.
3. Heat ghee in a fry pan. Add asafoetida and cumin seeds. When cumin seeds starts to change the color, add ginger and stir fry for a 15-20 seconds. Add in chopped onions and stir fry until onions start to change the color and then add the tomatoes and fry until they are tender and oil starts to leave the sides.
4. Add the dry spices and stir for a few seconds and then add the mustard leaves coarsely blended mixture.
5. Mix well and let it cook on low while stirring in between for about 10-12 minutes until its well cooked.
Top it off with butter while serving.
Makki ki Roti
1. Take corn flour in a mixing bowl and add ajwain and salt to it. Mix well.
2. Adding little water at a time knead a soft dough. Divide dough in 8-9 parts and shape them into a ball.
3. Now dip your hands into dry flour and take one flour ball in your palm. Now start pressing the ball slightly in between your hands slowly.
I am posting this picture below to show how my mother-in-law made it. You can see how soft the corn dough is and how it is made. Since the dough is very soft and tough to handle, this flat bread is usually uneven and small in size.
4. Heat up a griddle and put the roti on it. Cook both sides by spreading some oil on it and turning with a spatula until well cooked.
Serve it hot topped with butter and Sarson ka Saag.....some green chillies (only if u can handle :D ) and red radishes go so well with it as salad. :)