Introduction
Makki Ki Roti with Sarson Ka Saag is an iconic and cherished dish from the heart of Punjab, India. It's a quintessential winter delicacy that brings together the goodness of cornmeal flatbread (makki ki roti) and mustard greens curry (sarson ka saag). This hearty and wholesome meal is not only packed with flavors but also provides a dose of warmth and comfort during chilly days. Join me as we dive into the traditional recipe and celebrate the rich cultural heritage of Punjab.
Ingredients for Makki Ki Roti2 cups Makki ka Atta (Cornmeal)
- 1/2 cup Wheat Flour (optional, for binding)
- 1/2 teaspoon Salt
- Warm Water (as needed)
- 500 grams Sarson Saag (Mustard Greens), washed and chopped
- 250 grams Palak Saag (Spinach), washed and chopped
- 1 small bunch Bathua Saag (Chenopodium), washed and chopped (optional)
- 2 Green Chilies, chopped
- 1-inch Ginger, grated
- 4-5 Garlic Cloves, minced
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, chopped
- 1/2 cup Maize Flour (Makki ka Atta)
- 1/4 cup Water
- 2 tablespoons Ghee (clarified butter)
- Salt to taste
Directions: How to Make Makki Ki Roti with Sarson Ka Saag
Step 1: Prepare the Makki Ki Roti
DoughIn a mixing bowl, combine the makki ka atta (cornmeal) and wheat flour (if using).
Add salt and mix well.
Gradually add warm water and knead the mixture into a soft dough. The amount of water needed may vary, so add it slowly until the dough comes together.
Step 2: Shape and Cook the Makki Ki Roti
Add salt and mix well.
Gradually add warm water and knead the mixture into a soft dough. The amount of water needed may vary, so add it slowly until the dough comes together.
Step 2: Shape and Cook the Makki Ki Roti
Divide the dough into equal-sized balls.
Take a plastic sheet or greased parchment paper and place one dough ball on it.
Press the dough ball with your fingers to flatten it into a round shape. Alternatively, you can use a rolling pin to roll out the dough into a round roti.
Carefully transfer the rolled-out roti onto a heated tawa (griddle) over medium heat.
Cook the roti on both sides until it turns golden brown, applying ghee or oil as desired.
Repeat the process with the remaining dough balls to make more rotis.
Step 3: Prepare the Sarson Ka Saag
Take a plastic sheet or greased parchment paper and place one dough ball on it.
Press the dough ball with your fingers to flatten it into a round shape. Alternatively, you can use a rolling pin to roll out the dough into a round roti.
Carefully transfer the rolled-out roti onto a heated tawa (griddle) over medium heat.
Cook the roti on both sides until it turns golden brown, applying ghee or oil as desired.
Repeat the process with the remaining dough balls to make more rotis.
Step 3: Prepare the Sarson Ka Saag
In a large pot, add the washed and chopped mustard greens, spinach, and bathua (if using).
Add chopped green chilies, grated ginger, and minced garlic to the pot.
Pour in enough water to cover the greens and bring it to a boil.
Reduce the heat and let the greens simmer until they become tender and wilted.
Once cooked, drain the excess water and let the greens cool slightly.
Using a blender or a traditional saag masher (madhani), blend or mash the greens into a coarse paste. Set aside.
Step 4: Cook the Saag Mixture
Add chopped green chilies, grated ginger, and minced garlic to the pot.
Pour in enough water to cover the greens and bring it to a boil.
Reduce the heat and let the greens simmer until they become tender and wilted.
Once cooked, drain the excess water and let the greens cool slightly.
Using a blender or a traditional saag masher (madhani), blend or mash the greens into a coarse paste. Set aside.
Step 4: Cook the Saag Mixture
In a separate pan, heat ghee over medium heat.
Add finely chopped onions and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the blended saag (mustard greens mixture) to the pan and mix well.
In a small bowl, mix the maize flour with water to form a smooth paste (known as makki ka atta slurry).
Add the makki ka atta slurry to the saag mixture to thicken it.
Season with salt according to your taste.
Step 5: Serve and Enjoy!
Makki Ki Roti with Sarson Ka Saag is now ready to be served. Place a warm and freshly cooked roti on a plate and top it with a generous serving of sarson ka saag. For a traditional Punjabi touch, add a dollop of butter or ghee on top of the saag. Serve this delightful combination with a side of jaggery or pickle for a burst of flavors.
Add finely chopped onions and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the blended saag (mustard greens mixture) to the pan and mix well.
In a small bowl, mix the maize flour with water to form a smooth paste (known as makki ka atta slurry).
Add the makki ka atta slurry to the saag mixture to thicken it.
Season with salt according to your taste.
Step 5: Serve and Enjoy!
Makki Ki Roti with Sarson Ka Saag is now ready to be served. Place a warm and freshly cooked roti on a plate and top it with a generous serving of sarson ka saag. For a traditional Punjabi touch, add a dollop of butter or ghee on top of the saag. Serve this delightful combination with a side of jaggery or pickle for a burst of flavors.
Tips and Serving Suggestions
For a gluten-free version of makki ki roti, skip the wheat flour and use only cornmeal for the dough.
The addition of bathua saag is optional, but it enhances the flavors of the sarson ka saag.
Top the sarson ka saag with a drizzle of fresh cream or a sprinkle of garam masala for added richness and flavor.
Makki Ki Roti: To reheat the roti, you can either microwave it for a few seconds or place it on a hot tawa (griddle) for a few minutes until it's warm and soft.
Sarson Ka Saag: To reheat the saag, transfer it to a pan and warm it over medium heat. You may need to add a splash of water to bring it back to the desired consistency. Stir occasionally to prevent sticking.
To complete the Punjabi meal experience, serve this dish with a glass of refreshing Lassi. This traditional Indian yogurt-based drink will not only complement the flavors of the meal but also provide a cooling effect to balance the warmth of the saag and roti.
Cornmeal (makki ka atta) used in the roti is gluten-free and a good source of fiber, antioxidants, and essential nutrients. It provides a steady release of energy, making it a great choice for a wholesome meal.
Multigrain Roti: Mix other flours like jowar (sorghum) or bajra (pearl millet) with makki ka atta to create a multigrain roti, adding more nutrition to your meal.
Sarson Saag with Paneer: Enhance the sarson saag by adding crumbled paneer (Indian cottage cheese to it. The creamy texture of paneer beautifully complements the greens.
Spiced Sarson Saag: If you prefer a spicier saag, add some green chilies or red chili powder to the saag mixture for an extra kick.
The addition of bathua saag is optional, but it enhances the flavors of the sarson ka saag.
Top the sarson ka saag with a drizzle of fresh cream or a sprinkle of garam masala for added richness and flavor.
Storage and Reheating
If you happen to have any leftover Makki Ki Roti or Sarson Ka Saag, you can store them separately in airtight containers in the refrigerator for up to 2-3 days. When reheating, you can follow these steps:Makki Ki Roti: To reheat the roti, you can either microwave it for a few seconds or place it on a hot tawa (griddle) for a few minutes until it's warm and soft.
Sarson Ka Saag: To reheat the saag, transfer it to a pan and warm it over medium heat. You may need to add a splash of water to bring it back to the desired consistency. Stir occasionally to prevent sticking.
Serving Suggestions
Makki Ki Roti with Sarson Ka Saag is traditionally served with a dollop of fresh white butter on top. The combination of the nutty and slightly sweet flavor of the butter with the hearty saag is truly divine. Additionally, you can serve it with a side of sliced onions, green chilies, and a tangy homemade pickle for an extra burst of flavor.To complete the Punjabi meal experience, serve this dish with a glass of refreshing Lassi. This traditional Indian yogurt-based drink will not only complement the flavors of the meal but also provide a cooling effect to balance the warmth of the saag and roti.
Health Benefits
Makki Ki Roti with Sarson Ka Saag is not only delicious but also packed with nutritional goodness. The mustard greens (sarson saag) are rich in vitamins A, C, and K, as well as minerals like calcium and iron. They offer numerous health benefits, including improved immunity, bone health, and digestive health.Cornmeal (makki ka atta) used in the roti is gluten-free and a good source of fiber, antioxidants, and essential nutrients. It provides a steady release of energy, making it a great choice for a wholesome meal.
Variations
While the classic Makki Ki Roti with Sarson Ka Saag is cherished by many, you can explore various creative twists to suit your taste preferences:
Gobi Saag: Replace mustard greens with finely chopped cauliflower (gobi) and prepare a Gobi Saag instead. This variation offers a mild and delicious alternative.Multigrain Roti: Mix other flours like jowar (sorghum) or bajra (pearl millet) with makki ka atta to create a multigrain roti, adding more nutrition to your meal.
Sarson Saag with Paneer: Enhance the sarson saag by adding crumbled paneer (Indian cottage cheese to it. The creamy texture of paneer beautifully complements the greens.
Spiced Sarson Saag: If you prefer a spicier saag, add some green chilies or red chili powder to the saag mixture for an extra kick.
Frequently Asked Questions (FAQ) about Makki Ki Roti with Sarson Ka Saag
Q1: Can I use frozen mustard greens or spinach for the saag?
A1: Yes, you can use frozen mustard greens or spinach if fresh ones are not available. However, fresh greens typically have a more vibrant flavor and texture.
Q2: Is there a substitute for makki ka atta in the roti?
Q2: Is there a substitute for makki ka atta in the roti?
A2: If you don't have cornmeal (makki ka atta), you can use bajra (pearl millet) flour or a mix of bajra and wheat flour to make the roti.
Q3: Can I add other vegetables to the saag? A3: Absolutely!
Q3: Can I add other vegetables to the saag? A3: Absolutely!
While the traditional saag focuses on mustard greens and spinach, you can experiment with other leafy greens like fenugreek leaves (methi) or kale for added variety and nutrition.
Q4: Can I make the roti without using ghee or oil?
Q4: Can I make the roti without using ghee or oil?
A4: Yes, you can make the roti without ghee or oil, but adding a little fat to the dough or on the tawa enhances its flavor and texture.
Q5: Can I make a vegan version of this dish?
Q5: Can I make a vegan version of this dish?
A5: Yes, you can make this dish vegan-friendly by substituting ghee with vegetable oil or plant-based butter. Ensure that the roti and saag ingredients are free from any animal-derived products.
Q6: Is it necessary to blend the saag, or can I leave it coarse?
Q6: Is it necessary to blend the saag, or can I leave it coarse?
A6: Blending the saag creates a smooth and creamy texture, but leaving it slightly coarse is also acceptable if you prefer a chunkier texture.
Q7: Can I add spices to the saag for more flavor?
Q7: Can I add spices to the saag for more flavor?
A7: The traditional recipe uses minimal spices to let the natural flavors of the greens shine. However, you can add a pinch of turmeric, cumin seeds, or even some garam masala for additional depth of flavor.
Q8: Can I make the saag in advance and reheat it?
Q8: Can I make the saag in advance and reheat it?
A8: Yes, you can prepare the saag in advance and refrigerate it for up to 2-3 days. Reheat it on the stovetop, adding a little water if needed to adjust the consistency.
Q9: What can I serve with Makki Ki Roti and Sarson Ka Saag for a complete meal?
Q9: What can I serve with Makki Ki Roti and Sarson Ka Saag for a complete meal?
A9: Along with a dollop of butter or ghee, you can serve this dish with a side of sliced onions, green chilies, and a tangy homemade pickle. A glass of refreshing Lassi complements the meal perfectly.
Q10: Can I freeze the leftover roti or saag?
Q10: Can I freeze the leftover roti or saag?
A10: Yes, you can freeze the leftover roti and saag separately in airtight containers. When needed, thaw and reheat the roti and saag individually for the best results.
