Sarson ka Saag Aur Makki ki Roti

The classic Punjabi dish. Sarson da saag te Makki di roti, you can enjoy it with butter, ghee, and with jaggery.

This winter special combination of the meal makes everyone drool in winters, as a traditional Punjabi cuisine Sarson ka saag along with a steaming hot Makki roti and a dollop of butter or ghee this recipe is a yummy, delicious and lip-smacking treat in winter.

Sarson ka Saag Aur Makki ki Roti

In this recipe, Sarson ka saag which means green mustard leaves in English, bathua leaves and spinach leaves are cooked together with green chilli, garlic, and onion.

First we clean all saag and wash it properly and squeeze out a saag and keep saag water aside, then boil the saag in pressure cooker with 2 glass of water take 2 whistles then again squeeze a water from the saag and, finally this boiled saag is tempered with stir-fried onion, green chilli, garlic in ghee or in oil and cook it for a minute.

This classic North Indian curry is not only easy to make but healthy too as it is cooked in a manner that preserves all nutrients of green leaves.

HOW TO MAKE SARSON KA SAAG AUR MAKKI KI ROTI
Prepare the saag

Wash and clean mustard leaves, spinach leaves, and bathua leaves in running water. Drain excess water and chop them roughly.

Boil all the saag in the pressure cooker with 2 glass of water take 2-3 whistle on medium gas flame After 2-3 whistle switch off the gas flame and squeeze the water from the saag.

Heat an oil or ghee in a kadhai or pan add green chilli, onion, garlic and stir fry until onion turns light brown

Now add boiled saag and mix it and stir fry for a minute, after few minutes switch off the gas flame, take a saag in a plate or bowl and add little ghee in a saag and serve with Makki ki roti

Prepare Makki ki Roti

Knead the Makki atta until it becomes a ball, add atta to dry it and knead.

Heat the tawa, place a roti on a tawa. When one side is a bit cooked then flip the roti.

Spread ghee on the side, flip again and you should see some brown spots on the roti, apply ghee on another side too.

Flip again a couple of time, till the roti is evenly cooked and has golden spot, press the roti with a spatula so that they get cooked.

When roti both side get properly cooked, then switch off the gas flame and take in a plate, serve with Sarson ka saag or with butter.

Sarson ka Saag Aur Makki ki Roti

The classic Punjabi dish. Sarson da saag te makki di roti, you can enjoy it with butter, ghee, and with jaggery. 
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: Indian
Keyword: Foodies, FoodnFood, Indian cusine, Punjabi, Tasty
Servings: 4 people
Calories: 92.4kcal
Author: Sadhana Raw

Ingredients

  • 1 bunch Mustard leaves
  • 1 Spinach leaves
  • 1 Bathua leaves
  • 2 Onion (chopped)
  • 2 Green chilli
  • 3-4 cloves of Garlic (chopped)
  • 100 mg Ghee or Oil for cooking
  • Salt as required
  • 2 Corn flour (makki ka aata)
  • Water for kneading

Instructions

  • Prepare the saag - 
    Wash and clean mustard leaves, spinach leaves, and bathua leaves in running water. Drain excess water and chop them roughly.
  • Boil all the saag in the pressure cooker with 2 glass of water take 2-3 whistle on medium gas flame After 2-3 whistle switch off the gas flame and squeeze the water from the saag.
  • Heat an oil or ghee in a kadhai or pan add green chilli, onion, garlic and stir fry until onion turns light brown
  • Now add boiled saag and mix it and stir fry for a minute, after few minutes switch off the gas flame, take a saag in a plate or bowl and add little ghee in a saag and serve with Makki ki roti
  • Prepare Makki ki Roti -
    Knead the Makki atta until it becomes a ball, add atta to dry it and knead.
  • Heat the tawa, place a roti on a tawa. When one side is a bit cooked then flip the roti.
  • Spread ghee on the side, flip again and you should see some brown spots on the roti, apply ghee on another side too.
  • Flip again a couple of time, till the roti is evenly cooked and has golden spot, press the roti with a spatula so that they get cooked.
  • When roti both side get properly cooked, then switch off the gas flame and take in a plate, serve with Sarson ka saag or with butter.

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