Mention Punjabi food and the first thing that comes to mind is make ki roti and sarson ka saag. Punjabi cuisine is like the Punjabis themselves. It is simple, sizable and hearty – with no unnecessary frills. Besides the long preparation time, these vitamin rich dishes also require a lot of time to cook.
Yield / Serves
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Sarso ka saag-1/2kg
Ginger -1tlbs grated
Butter or desi ghee for tadkan. Salt to taste
For mkkki ki roti
Roughly chop the cleaned, washed leaves of Sarson, Spinach (donâ€™t remove spinach stalks) and Bathua. Pressure cook for 1 hour. Cool and coarsely puree in a food processor. Add makki ka atta green chillies and paste of ginger to this sag.
Add salt.Cook for 10-15 minutes . In a pan heat 1 tsp butter and oil. Add ,chopped garlic and onion .SautÃ© till onions become translucent. Add chopped tomato to it and cook till butter comes out .Add sag to itand cook for 5 minutes.
Add lukewarm water to flour and knead with palms. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface or on a plastic sheet taking care that the Roti is not too thin.
Heat tawa (griddle) and cook the rotis from both sides apply ghee Top up with butter and serve with sag.
It is ready to eat.Serve piping hot with makki di roti
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