SARSON KA SAAG WITH MAKKI KI ROTI

SARDIYO KE BAARE MEIN PUNJABIYO SE SARDIYO KI KHAAS BAAT PUCHHO TO MOST OF THEM WOULD DISCUSS ABOUT FOOD.......   :-D

AND OUT OF ALL..... MAKKI KI ROTI AUR SARSON KA SAAG NA BANNE... NOT POSSIBLE....... :-)

INGREDIENTS FOR SAAG:

• Mustard leaves (sarson) - 2 bunches
• Spinach leaves (palak) - 1 bunch
• Onions chopped (katte huye pyaaz)- 2 big
• Garlic finely chopped (barik katta lehsun) - 6-8cloves
• Ginger finely chopped (barik katta adrak)- 1 spoon
• Red Tomatoes finely chopped (barik katta lal tamatar)- 2 
• Green chillies chopped (katti huyi hari mirch) - 3 
• Kashmiri Red chilli powder (degi mirch powder)-  half teaspoon
• Coriander powder (dhaniya powder) - 2 teaspoons
• Garam masala - half teaspoon
• Maize flour (makki ka atta) / whole wheat flour (gehu ka atta)- 2 tablespoons
• Desi Ghee- 2 spoons  
• Salt to taste

INGREDIENTS FOR MAKKI KI ROTI:

• Maize flour (makki ka atta) - half kg
• Carom seeds (ajwain)- 1 teaspoon
• Salt- half teaspoon

HOW TO MAKE SAAG:

• Wash and roughly chop sarson leaves, palak and add green chillies and garlic and pressure cook it on medium flame till done (4-5 whistles)
• Open the cooker lid and grind (coarse paste) leaves with help of blender or in mixer or with help of traditional wooden stick (ghotna)
• Simultaneously mix thin paste of maize flour or wheat flour and water (check no lumps arise) and add it to the sarson saag and mix well and let this saag boil on slow flame
• Take a separate frying pan and add desi ghee and add chopped ginger and chopped onion and fry till it turns light golden brown
• Add chopped tomatoes and place lid on the pan till tomatoes turn soft
• Add dhaniya powder, degi lal mirch, garam masala, and add salt and let this tadka fry on medium flame, till oil get visible on the corners
• Add this tadka in saag and boil for another 10 min. (more you boil the saag, better it will taste) , infact everytime you can add a teaspoon of desi ghee, more you will relish the saag 

HOW TO MAKE MAKKI KI ROTI:

• Sieve makki ka atta and add carom seeds, salt and kneed the soft dough (use lukewarm water to kneed the dough)
• Wet your hands and take a small portion of atta and pat it till it flattens in shape of roti (slightly thicker than normal rotis), (also you can use wet muslin cloth to flatten the roti with help of your fingers and rotate it to give it shape like roti/ or aluminium foil to flatten the roti, as it avoids breaking up of roti)
• Put this roti on greased tawa and let it cook on medium flame, grease the roti on both sides and cook till it is done
• Remove makki ki roti and apply ghee or butter on it. Serve with hot makki ka saag

TAYAR HAI.... MAKKI DI ROTI TE SARSON DA SAAG.......

             

AAYA SWAAD :-)