Sarson Ka Saag And Makki Ki Roti Recipe

Sarso Ka Saag and Makki Ki Roti is a popular recipe from Punjab. During the winter season, a lot of leafy vegetables are available in the market, Sarson Ka Saag is one of them. Sarso ka Saag is the mustard leaves. Here Sarso means Mustard and Saag means Green.

Mustard Green has a bitter flavor. For balancing the bitterness of mustard leaves, other green leaves like spinach, fenugreek (bathua), and Radish are also added to give it a unique flavor. But here I added spinach only, you can also add bathua or radish leaves into it. One special thing about saag is that the taste of saag is improving day by day.

You can store saag for 4-5 days in the refrigerator whenever you need just take it out of the refrigerator and make tadka, pour saag into tadka and serve it. Sarso ka Saag is mostly served with Makki Ki Roti (maize flour flatbread) and dollops a fresh homemade white butter on the saag if in case white butter is not available you can also replace it with desi ghee.

Do not forget jaggery (gud) along with it. Jaggery with Sarso ka Saag and Makki ki Roti gives authentic traditional Punjabi flavor.

Here I am going to share a recipe of ‘Sarson Ka Saag And Makki ki Roti’. Before making Sarson ka Saag, cutting and cleaning is the first important step.

Firstly, chop the Saag and spinach then wash it at least 3-4 times for removing all impurities into it. Take a pressure cooker put washed saag and spinach into the cooker and add diced ginger, green chili, and salt as per the quantity of saag and wait for 3 whistles after that lower the flame.

When saag is cooked and cool it down then add makke ka atta (maize flour). Blend it with a blender and make a smooth texture. After this make a tadka and put saag into it. Your tasty and healthy Sarson ka Saag is ready to serve with Makki ki Roti. The recipe of Makki ki roti is explained below.

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How to make Sarson Ka Saag step-by-step with photos

Here is the step-by-step recipe for Sarso ka Saag you can cook at home.

• Take 1kg mustard leaves (Sarso ka Saag) and 500gm spinach roughly chop it.
• Then wash greens at least 3-4 times to remove all impurities.
• When all greens are properly cleaned then take a pressure cooker and put all washed greens into the cooker.
• Add salt, 1-inch ginger, and 2 green chillies into the cooker.
• Cover the cooker and wait for 3 whistles after that let the green cook on low flame.
• When green is cooked and cool it down then add maize flour then blend it with a blender and make it a smooth thick mix.
• Take another pan and heat the oil.
• Add 1 cup of finely chopped onions, 1 tbsp of garlic paste, 1 tbsp chopped ginger and 1 chopped green chili.
• Then add 1/2 tbsp of red chili powder.
• When the tadka started oozing oil then pour the purred greens into it and mix it well.
• Leave the pan on low flame for 15- 20 minutes.
• Sarson ka Saag is ready to serve with Makki Ki Roti (Maize Flour Flatbread).

Recipe of Makki Ki Roti (Maize flour Flatbread) step by step with photos

• Take 400 gm of maize flour.
• Add 1/2 tbsp of salt and crushed Carom seeds (ajwain).
• Add water to it and make a dough.
• And make a medium size ball of dough
• sprinkle wheat flour on the rolling board and place a dough ball onto it.
• Then gently roll with a rolling pin (belan) and sprinkle flour on top of the Makki roti if required.
• Roll it to medium size round circle. This maize flour bread should be a little thick.
• Now heat a tawa (pan) and spread oil on Tawa, after that gently place a Makki roti on Tawa.
• When one side is little brown then flip the other side of roti.
• When both sides become golden brown, serve it with Sarson ka Saag and jaggery.

Notes:

• If you are not able to roll the Makki Roti properly, you can use the plastic sheet on the dough ball and then roll it with a roll pin (belan) or you can press it with your hand’s palm.
• The more you cook the saag, the better would be the taste.
• You can store the Saag for 4-5 days in the fridge. The older the Saag better would be the taste. Simply heat it for 10-15 minutes, add 1 tbsp of desi ghee and it is ready to eat once again.

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