The rural cuisine of Punjab inspires it and, therefore, features a combination of Sarson Da Saag and Makki Di Roti.
It is a gritty and filling mixture that has strong connections with the rural life of that area and serves as something of a comfort food, especially in the winter.
Sarson da Saag, a local dish made of mustard greens, spinach or bathua, is flavoured with spices and thickened with maize flour.
Its greenish hue and smooth, almost creamy finish are both visually and tastefully appealing, exploding with rich earth tones. Makki di Roti, a flatbread made from maize meal, is ideal for accompaniment to the saag.
It has a toddler bit of a grainy surface and carries a rustic flavour that blends perfectly well with the velvety letters of the greens.
Cooked initially on a tawa or flat grill pan using ghee or butter as the medium of cooking it not only infuses a pleasant aroma but also an edible crispness to the dish.
It is usually consumed during winter to give heat and energy for the rest of the cold days of winter.
Ingredients for Sarson da Saag
Main Ingredients
- 500g mustard leaves (sarson)
- 250g spinach (palak)
- 100 grams bathua (chenopodium leaves)
Other Ingredients
- Two onions of moderate size, diced to fine, 4-5 garlic cloves, chopped
- 1-inch ginger, chopped
- 2-3 green chillies, chopped
- Two medium tomatoes, chopped into tiny pieces.
- Two tablespoons of maize flour (makki ka atta /corn flour)
- Two tablespoons of ghee or butter
- Salt to taste
- One teaspoon of red chilli powder
- ½ teaspoon turmeric powder
Process for Sarson da Saag Recipe
Prepare the Greens:
Rinse all greens under running water in order to rid them of debris. Chop them finely.
Scrape the greens in a large pot, pour 1-2 glasses of water, and simmer till it gets cooked through. It takes around 30-40 minutes; pressure cook the greens for 3-4 whistles.
After cooking the greens, blend them coarsely using a hand blender, and for the vegetables, mash them gently using the same gadget.
Prepare the Base:
Heat ghee in a pan. Then, add chopped green chillies, garlic, and ginger.
Pour the onions into the pan and fry for colour until golden brown.
While stirring, add tomatoes, turmeric, red chilli powder, and salt to it. Cook until the oil separates.
Combine and Cook:
Finally, throw the mashed greens into the pan. Beat well and simmer on a low flame for about 15-20 minutes, occasionally stirring.
Add some maize flour over the mix to make it thick, and continue to simmer for 5 minutes.
Finish:
Better served hot, spoon it into a serving bowl and garnish with a pat of butter.
Ingredients for Makki di Roti:
- Maize flour, also known as coarse maize flour (makki ka atta) – 2 cups
- Warm water (as needed)
- Salt to taste
- Ghee or butter for cooking
Process for Makki di Roti Recipe:
Prepare the Dough:
In one bowl, mix maize flour and salt. Pour in warm water gradually to handle and incorporate a satiny but moist dough. Rest it for 10 minutes.
Shape the Rotis:
Shape a tiny piece of dough into a cylinder, make an impression on it, and round up the disc.
Please put it in between two sheets of plastic or butter paper and roll it out to a circle with the help of a rolling pin or hand.
Cook:
Heat a tawa (griddle). Put the roti on, cook on medium heat, and wait until you have golden brown spots on both sides.
You can add ghee while cooking and use real butter.
Serve:
Best enjoyed when hot served with sarson da saag.
Sarson da saag and Makki di roti are traditional Punjabi dishes and are famous for their earthing taste and healthy audaciousness.
FAQ
Can Sarson da saag and makki ki roti be good for the stomach?
Sarson is beneficial for digestion and avoids constipation, while makki, which also has dietary fibre, is helpful for the same.
Fiber aids in digestion and sustains good health of the digestive system. The greens in the saag are prebiotic and encourage the development of good bacteria in the stomach region.
What can be served with this dish in order to have an entire meal with it?
It is generally garnished with a pat of butter or ghee and is enjoyed with lassi, pickles, or jaggery.
Do those who have Coeliac disease need to steer clear of Makki di Roti?
Of course, in the makki di roti recipe, the flour used to make makki di roti is maize flour, which doesn’t contain gluten and, therefore, is perfect for the coeliac.
