Sarso Ka Saag and Makki Ki Roti: Authentic Punjabi Recipe
1 hour 15 minutes
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About Sarso Ka Saag and Makki Ki Roti: Authentic Punjabi Recipe
Experience the rich flavors of Punjab with this authentic Sarso Ka Saag and Makki Ki Roti recipe. This hearty and healthy vegetarian dish is a staple in Punjabi cuisine, known for its simple yet satisfying taste. The combination of mustard greens, spinach, and cornbread creates a culinary masterpiece that's both comforting and delicious.While the preparation may seem time-consuming, the result is well worth the effort. This recipe provides a step-by-step guide to making both the vibrant saag and the slightly sweet makki ki roti, ensuring a perfect pairing for an unforgettable meal.Learn the secrets to achieving the perfect texture and flavor, and transport yourself to the heart of Punjab with every bite. Get ready to impress your family and friends with this traditional delicacy.
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Recipe Time & More
Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Ingredients
For the Sarso Ka Saag
- 500 gm Mustard Greens sarso
- 250 gm Spinach
- 250 gm Bathua goosefoot
- 100 gm Fenugreek Leaves
- 2 Onion chopped, medium
- 6-7 Garlic Cloves minced
- 1 tbsp Ginger grated
- 50 gm Chilies finely chopped, green
- 2 tbsp Butter for tadka
- Salt to taste
- 1 Tomato chopped, medium
For the Makki Ki Roti
- 2 cup Maize Flour makki ka atta
- Water as needed, lukewarm
- 2 tbsp Ghee for cooking rotis
Instructions
Prepare the Sarso Ka Saag
- Roughly chop the cleaned mustard greens, spinach, and bathua. Pressure cook all greens with a little water for about 1 hour, or until tender. Allow to cool slightly, then coarsely puree using a food processor or immersion blender.
Sauté Aromatics
- Heat butter or ghee in a pan. Add the chopped onions and sauté until translucent. Add minced garlic and grated ginger, sauté for another minute until fragrant. Stir in finely chopped green chilies and chopped tomato; cook until the tomato softens and releases its juices.
Combine and Simmer
- Add the pureed greens to the pan. Season generously with salt and stir well to combine. Simmer for 10-15 minutes, stirring occasionally, until the saag has thickened to your desired consistency.
Make the Makki Ki Roti
- In a large bowl, combine the maize flour and lukewarm water. Gradually add water while mixing with your hands until a soft, pliable dough forms. Knead the dough well for about 5-7 minutes until smooth.
Cook the Roti
- Divide the dough into small, equal-sized balls. Roll each ball into a thin, round roti using a rolling pin or your hands. Heat a griddle or tawa over medium heat. Cook the rotis on both sides until small bubbles appear and they puff up slightly, brushing with ghee or butter during cooking.
Serve
- Serve the piping hot Sarso Ka Saag with the warm Makki Ki Roti. Garnish with a knob of butter if desired.
Recipe Notes
Expert Tips for the Perfect Sarso Ka Saag and Makki Ki Roti
- For a richer flavor, use a combination of butter and ghee for the tadka.
- Don't overcook the saag; it should be slightly textured, not mushy.
- For softer rotis, add a teaspoon of oil to the dough.
- If the dough is too dry, add a little more water; if it's too wet, add a little more flour.
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Recipe Nutrition
Calories: 460kcalCarbohydrates: 92gProtein: 21gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 199mgPotassium: 1838mgFiber: 18gSugar: 8gVitamin A: 22527IUVitamin C: 216mgCalcium: 671mgIron: 8mg
Culinary Stories
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What a delightful recipe! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
This is so inspiring! Can’t wait to cook it.
I’m excited to make this at home!