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You are here: Home» Recipes» Sarson Ka Saag Aur Makki Ki Roti Recipe

Sarson Ka Saag Aur Makki Ki Roti

The classic Punjabi dish: Sarsoon da saag te makki di roti. Best had with some white butter and jaggery or honey.

Sarson Ka Saag Aur Makki Ki Roti Sarson Ka Saag Aur Makki Ki Roti

Chef's Name

: Roopa Gulati

Recipe Cook Time

: 2 Hours

Recipe Rating

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Ingredients

  • 750 gm sarson saag

    250 gm palak saag

    250 gm bathua saag

    2 cups water salt pinch

    1 1/2 cup makki atta

    4 green chilly

    25 gm ginger

    2 onions

    6 cloves of garlic

    100 gm ghee

    1/2 tsp red pepper powder

    1/2 tsp garam masala

    1/2 tsp coriander powder


    Makki ki roti

    1/2 kg makki atta

    Water for kneading

    Ghee for frying

Method

For the saag:

Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.

Put back saag water and a little fresh water & boil over slow fire.

Add green chillies & ginger & cook till saag gets thick.

For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.

Mix into saag & garnish with julienne of ginger fried in ghee.


For makki ki roti:


nead the makki atta until it becomes a ball, add atta to dry it & knead.

Heat the tava and add a little ghee so that it does not stick.

Make round shapes of makki roti on chakla & carefully transfer to the tava.

Cook with ghee till golden brown.

Serve with hot sarson da saag and gur and white butter.



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