Friday, December 8, 2023
HomeFoodTry in Winter Season: Sarson Ka Saag with Makki ki Roti

Try in Winter Season: Sarson Ka Saag with Makki ki Roti

Great recipe for Punjabi Pind (Village) Style ~ Sarson ka saag aur Makki ki Roti, winter Sarson ka saag and makki ki roti is a classic

Enjoy this recipe for the North Indian staple sarson ka saag

This recipe for the veggie lover ,

Sarson Ka Saag With Makki Ki Roti


750 g mustard greens (sarson saag)
250 g spinach (palak saag)
200 g bathua saag
Salt, to taste
2 cups water
1 cup maize flour (makke di flour)
4 green chillies
25 g ginger + extra to garnish
100 g ghee
2 onions, hacked
6 garlic cloves
½ tsp coriander powder
½ tsp red chill powder
½ tsp garam masala
Coriander twigs, to garnish

For the makki ki roti
500 g maize flour (makke ka atta)
Water, depending on the situation to manipulate
100 g ghee (isolated utilization)
Salt, to taste


To Prepare the sarson ka saag

Slash the saag (mustard greens, spinach and bathua saag) and place in a strain cooker with salt and water and cook for 50 to an hour on a low fire.
Drain and save the cooking water.
Mash the mixed saag in the cooker to a coarse paste. Add the maize flour and blend well.

Add the held saag water once more into the strain cooker, alongside the green chillies and ginger, and cook over a low fire until the saag gets thick. Eliminate and save.
To add a tadka to the blend, heat ghee in a dish and add the slashed onions, garlic, and coriander, red pepper and garam masala powders. Sauté until the blend becomes light brown.
Add the bubbled saag to the onion-ginger blend and cook for one more three to four minutes.
Garnish with meager cuts of ginger.

To set up the makki ki roti

Place the maize flour in a vessel and add water,
Blend in the ghee and salt and manipulate. In the event that the batter is excessively dry, add another to two tablespoons of ghee and blend well. Nonetheless, it is fitting to do this progressively with the goal that the batter doesn’t wind up excessively wet.

After kneading for five minutes, brush the outer layer of the mixture with a smidgen of ghee and cover with a moist tea towel or stick film to forestall drying out. Rest the mixture for 15 minutes.

Partition the batter into equivalent parcels and shape into balls. Press the batter balls marginally and carry out into rotis.
Heat a dish, add ghee, and cautiously cook the rotis until brilliant brown. Flip to cook the opposite side.

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