Sarson Ka Saag with Makke Di Roti: A Classic Punjabi Winter Feast
50 minutes
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About Sarson Ka Saag with Makke Di Roti: A Classic Punjabi Winter Feast
Transport yourself to the heart of Punjab with the vibrant flavors of Sarson Ka Saag and Makke Di Roti. This authentic recipe promises a comforting, deeply satisfying meal perfect for chilly winter days.Imagine a rich, slow-cooked stew of mustard greens (Sarson Ka Saag) melding beautifully with the sweet, earthy aroma of maize flour flatbread (Makke Di Roti). This recipe offers a step-by-step guide to create this classic pairing.From prepping the greens to achieving the perfect roti texture, you'll master this dish and savor the true taste of Punjabi cuisine.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Sarson Ka Saag
- 250 gm Mustard Greens sarson
- 100 gm Bathua chenopodium
- 100 gm Spinach palak
- 1/2 cup Onion chopped
- 1 tbsp Garlic minced
- 2 tbsp Ginger minced
- 4-5 Chilies chopped, green
- 2 tsp Coriander Powder
- 1/2 tsp Cinnamon ground
- 2 tbsp Heavy Cream
- 1 tbsp Garam Masala homemade
- 10-12 Lotus Seeds makhana, roasted
- 1 tbsp Butter
- 2 tbsp Oil
For the Makke Di Roti
- 1 cup Maize Flour makke ka atta
- 1/2 cup Whole Wheat Flour atta, whole
- 2 tbsp Ghee
- 1/2 tsp Salt
Instructions
- Thoroughly wash the mustard greens, bathua, and spinach. Chop them roughly.
- Parboil the chopped greens in boiling water for about 5-7 minutes. This helps reduce bitterness and brightens the color. Drain the greens and immediately plunge them into ice water to stop the cooking process. This helps preserve their vibrant green hue.
- Once the greens are cool, blend them into a smooth paste. Set aside.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced ginger, garlic, and green chilies. Cook for another 2-3 minutes until fragrant.
- Add the coriander powder, ground cinnamon, and blended greens to the pot. Stir well to combine. Cook for 15-20 minutes, stirring occasionally, until the saag is heated through and the flavors have melded.
- Stir in the heavy cream, roasted lotus seeds, butter, and garam masala. Cook for another 5 minutes to allow the cream to thicken slightly and the flavors to blend.
- In a large bowl, combine the maize flour, whole wheat flour, salt, and ghee. Gradually add warm water and knead until a soft, pliable dough forms. Cover the dough and let it rest for 15-20 minutes. This allows the gluten to relax, resulting in softer roti.
- Divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin. You can lightly dust the surface with flour to prevent sticking.
- Heat a flat griddle or tawa over medium heat. Cook each roti for 2-3 minutes per side, or until golden brown spots appear. Apply butter or ghee to the cooked roti for added flavor.
- Serve the hot Makke Di Roti with the flavorful Sarson Ka Saag.
Recipe Notes
Good To Know
- In winter, this dish can be a warming and healthy meal option.
Expert Tips
- For a richer flavor, consider using homemade broth instead of store-bought.
- Adjust the spices to your liking. Add a pinch of red pepper flakes for a touch of heat.
- Serve with a dollop of plain yogurt or a sprinkle of fresh herbs for added freshness.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 400kcalCarbohydrates: 46gProtein: 9gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 35mgSodium: 211mgPotassium: 618mgFiber: 9gSugar: 4gVitamin A: 4437IUVitamin C: 59mgCalcium: 169mgIron: 3mg
Geeta Biswas
Articles: 919
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This looks so good! Appreciate the share.
What a delicious idea! Thanks for sharing.
I’m excited to try this recipe!