TraditionalPunjabiRecipe

One of the best seasons is going on in the country. Yes, we are talking about the winter⛄️, which is the best to munch seasonal delicacies that are not only finger-licking but also packed with multiple benefits. Though, there are a number of winter foods, but if you get to eat Sarson ka Saag with Makke ki Roti, then the feeling is just out of the world!! By hearing the name of this delicious dish, most of you must have got your mouth filled with water.

As you all know that, it’s a Punjabi dish and in Punjab, cold wintery season means time to enjoy Sarson ka Saag and Makke ki Roti. This popular combo meal is best enjoyed with fresh Makkhan (homemade butter) and Lassi. This classic North Indian curry is not only easy to prepare, but healthy too, as it is cooked in a manner that preserve all the nutrients of green leaves🌿. Now we have given the step by step recipe of both, so just go through once and jot down✏️ the complete instructions.

Follow these steps to cook Sarson ka Saag and Makke ki Roti and prepare a healthy meal in a few minutes:

Sarson ka Saag Recipe

SarsonKaSaag

Serves- 4 servings

Required Ingredients

Ingredients

  • 4 cups of Mustard Leaves (chopped)
  • 2 cups of Spinach Leaves (chopped)
  • 1 cup of Bathua Leaves (chopped)
  • 1 small size Tomato (chopped)
  • 2 Green Chillies (1 chopped and 1 cut lengthwise)
  • 3-4 cloves of Garlic (chopped)
  • 2 tbsp of Corn Meal Flour (Makke ka Aata)
  • 1 medium size Onion (sliced lengthwise)
  • Salt according to taste
  • 1-1/2 tbsp of Ghee or Oil
  • ½ cup of Water

Procedure

  • First of all, wash and clean the spinach, mustard and bathua leaves in running water and chop them roughly.
  • Put all the green veggies, tomato, 1 chopped green chilli, garlic, ginger, salt and water in a large pan or pressure cooker.
  • Now, if you are cooking in a pan, then cook it, until turns soft for around 8-10 minutes and in the case of the pressure cooker, cook it for 1 whistle on the medium flame.
  • Switch off the flame after a whistle. Remove the pressure cooker lid, when the pressure comes down naturally. Let it cool for a few minutes at room temperature.
  • Now, transfer the mixture into a large jar and add corn flour to it.
  • Blend the mixture, till it turns to a fine puree.
  • Again, transfer this puree to the same pressure cooker and cook it for 10-12 minutes over the low flame. Stir occasionally in between to prevent sticking.
  • Meanwhile, let’s prepare the tempering (tadka). Heat the oil in a small pan or a wok (kadhai) over the mediam flame.
  • Add onion and lengthwise cut green chilli and stir fry, till onion turns light brown.
  • Pour this tempering mixture over the cooked Saag and switch off the flame.
  • Sarson ka Saag is ready to serve.

Makke ki Roti Recipe

PunjabiMakkekiRoti

Serves: 2 servings (6 Roti)

Required ingredients

Ingredients

  • 1-1/2 cups of Maize Flour (Makai Atta)
  • 2 tbsp Coriander Leaves (finely chopped)
  • 1 tsp of Carom Seeds (Ajwain)
  • 1 cup of Warm Water to bind the dough
  • Salt according to taste
  • Ghee or Makkhan

Procedure

  • Filter the maize flour in a large bowl.
  • Add carom seeds, salt and coriander leaves. Add warm water slowly to bind the dough.
  • Knead the dough properly.
  • Now, divide the dough into 6 equal portions. Slightly wet your palm with a few drops of water and make round shaped balls from each portion. Take the plastic polyethene or you can use a Ziploc bag. Cut it from two sides.
  • Place the bag over a rolling board (chakla) and put one ball over it.
  • Parallely, heat the griddle on the medium flame.
  • Now, slightly, press the dough ball with your palms and flatten it.
  • Cover it with a side of the plastic bag. Gently roll it out with a rolling pin.
  • Remove the plastic bag from the upper side and carefully transfer it over your palm.
  • Place it over the heated griddle (Tawa) and cook it for a minute.
  • Flip it with the help of spatula and spread makkhan properly over it.
  • Again, flip it after a few minutes and, then again spread makkhan on the upper side.
  • Flip and cook it, until the light brown spots appear on both the sides.
  • Repeat the same procedure for remaining dough balls.
  • Makke ki Roti is ready to serve with hot and delicious Sarson ka Saag.