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.
For the Sarson Saag
Ingredients
- 1 big bunch Sarson leaves (mustard leaves)
- 1 bunch Spinach leaves
- xbd bunch Bathua leaves (Chenopodium album)(optional)
- 2 onions chopped
- 2 tomatoes chopped
- 4 - 5 pods garlic finely chopped
- xbd inch ginger piece crushed
- xbd tsp seeds cumene
- 2 tsp flour Makki (Cornmeal)
- to taste Salt
- 1 tsp butter for cooking and as much as you can have for topping
- 1 tsp oil
- xbd heat 1 tsps Spinach butter seeds chopped garlic ginger onion .Sautxe9 till onions tomatoes water salt Flour water Roti Roughly chop the cleaned, washed leaves of Sarson, (donu2019t remove spinach stalks) and Bathua . Pressure cook for hour. Cool and coarsely puree in a food processor. In a pan and oil. Add cumene ,, crushed and become translucent. Add chopped and cook till they become tender. Add the Sarson puree and cook for almost 15 minutes .Add if required. Add . Make a slurry of the Makki in and add to the saag.Cook for a few minutes. Serve piping hot with Makki .
Servings:
Instructions
- 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.
- 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!
So tempting. Amazing combination. Thanks for the recipe.
One of my most fav Punjabi dishes after parathas. Your post makes me want to go to a dhaba right away!!
I tasted it .It was really mouth watering. It tasted more better than what we punjabis make..
Dude,was very good,thanks for the recipe.
@Thanks Nidhi
Hey i liked your recipe its good but i could not make makke roti well. It either kept breaking or falling off my hand. I tried to do on surface to but it was sticking or would break. Should I put some wheat flour for some elasticity or can I use oil ? Please help. Thanks.
@ Hey Renu thanks for stopping by.Did you use lukewarm water to knead the dough??Use luke warm water and knead it nicely. If it’s sticking to the surface try dusting the Roti with some dry makki flour. Try using a plastic sheet for the Roti so that it does not break when you put it on the griddle.Hope this helps.
sarson ka saag is a lovely dish…Its famous with makki ki roti..but it tastes greatttt with baajre ki roti too.
Why butter
Best is to use white butter or desi ghee for tadka as well as for garnishing.
Salt should be added at time of pressure cooking otherwise cooking takes longer time.
Enjoy your great Sarson da saag
Shashi Sharma 09313601885
H 21 Jangpura Ext New Delhi 110014
superb dis is called asli punjabi khana
vow makki di roti sarson da sagg yummy yummy i love punjabi khana
Hi, thanx for ur recipe. My husband likes very much sarso da saag and makke di roti. Again thanx for the recipe.
the dish was so yum thanks for the recipe