Makki di Roti-Sarson da Saag

The festival of Lohri was celebrated on 13th Jan. The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my Punjabi colleague. Whenever she brings this for lunch I swap my lunch box with her! Now I make it often specially for dinner coz it tastes better if the Roti and Saag are both piping hot. So here’s a typical Punjabi recipe (my friend’s) for Sarson da Saag and Makki di roti.

Makki di Roti-Sarson da Saag

For the Sarson Saag

Makki di Roti-Sarson da SaagThe festival of Lohri was celebrated on 13th Jan. The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my Punjabi colleague. Whenever she brings th...

Summary

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    Ingredients

    Sarson leaves (mustard leaves)
    1 big bunch
    Spinach leaves
    1 bunch
    Bathua leaves (Chenopodium album)(optional)
    ½ bunch
    Onions chopped
    2
    Tomatoes chopped
    2
    Garlic finely chopped
    4-5 pods
    Ginger piece crushed
    ½ inch
    Cumene seeds
    ½ tsp
    Makki flour (Cornmeal)
    2 tsp
    Salt
    to taste
    Butter for cooking and as much as you can have for topping
    1tsp
    Oil
    1 tsp
    For the Makki Roti
    Makki Flour (cornmeal)
    2 cups
    Lukewarm water
    Salt
    to taste
    Oil for cooking
    Butter for topping

    Steps

    1. Add salt to the Makki flour. Knead into a dough by adding warm water. Divide into small balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface like you do for Bhakri, or on a plastic sheet taking care that the Roti is not too thin.Cook on a hot griddle brushing oil on both sides.Top with a spoonful of butter and serve hot with Sarson da Saag.
    2. For variation try adding fresh green Methi(fenugreek) leaves and chopped green chillies to the Makki dough.It tastes even better.This can be eaten like a paratha without the saagwith lotso butter!
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