Sarson da Saag with Makki di Roti

Sarson da Saag with Makki di Roti

Ingredients:

For Sarson da Saag:

• 500 grams mustard greens (sarson)
• 250 grams spinach leaves
• 2 green chilies, chopped
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Water as needed

For Makki di Roti:

• 2 cups Dinesh Flour Mills Fresh Maize Flour (makki ka atta)
• Warm water as needed
• Salt to taste
• Ghee or butter for serving

Instructions:

1. Prepare the Mustard Greens and Spinach:

   • Wash the mustard greens and spinach leaves thoroughly.
   • Chop them finely and set aside.

2. Cooking the Greens:

   • In a large pot, bring water to a boil.
   • Add the chopped mustard greens and spinach to the boiling water.
   • Cook for about 10-15 minutes or until the greens are tender.
   • Drain the water and let the greens cool down.

3. Making the Saag:

   • Once cooled, blend the cooked greens into a coarse paste using a blender or food processor. Set aside.
   • In a separate pan, heat ghee or oil over medium heat.
   • Add cumin seeds and let them splutter.
   • Add chopped onions, garlic, and ginger. Sauté until onions turn golden brown.
   • Add chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy.
   • Now, add the blended greens paste to the pan.
   • Stir in red chili powder, turmeric powder, and salt to taste.
   • Cook the saag on low heat for about 20-25 minutes, stirring occasionally, until it thickens and the flavors are well combined.

4. Making Makki di Roti:

   • In a mixing bowl, combine maize flour and salt.
   • Gradually add warm water and knead into a soft dough. The dough should be pliable but not sticky.
   • Divide the dough into small portions and shape them into balls.
   • On a clean surface or a rolling board, flatten each ball into a round roti using your palms or a rolling pin. Add a little dry flour if needed to prevent sticking.
   • Heat a griddle or tawa over medium heat. Place the rolled roti on the hot griddle.
   • Cook on both sides until golden brown spots appear, applying ghee or butter as desired.

5. Serving:

   • Serve hot Makki di Roti with Sarson da Saag.
   • Garnish with a dollop of ghee or butter on top of the saag.
   • Enjoy the traditional Baisakhi delicacy with some jaggery or pickles on the side for extra flavor.

This Sarson da Saag with Makki di Roti recipe is a true culinary delight that captures the essence of Baisakhi festivities and the bountiful harvest season.