Makki ki roti and Sasron ka saag is one of the famous dishes of Punjab and it depicts the agricultural culture of this Province, famous both in Pakistan and India. The best thing about this dish is that it is not confined or related to only one time meal, you can serve it in breakfast, lunch, dinner, snacks or anytime 🙂 I didnt know how to make it first and I used to think it as a very difficult but love (for food) made it easy for me, so here is the recipe for you ….
- 2 bunch of choy sum (Available in supermarkets or fruit and veg market easily, Australia wide) or saag (available at wyndham village fruit market in Melbourne)
- 1 bunch spinach
- 1 bunch fenugreek (available at fruit market)
- 5- 10 small green chillies
- 1 bunch fresh coriander
- 4 cloves of garlic
- Salt to taste
- Red chilli powder to taste
- 1 tbspn ginger and garlic paste
- Some green chillies to garnish
- 2 scoops Ghee
- 1 scoop white butter (homemade, unsalted) to serve
- 1 medium sized onion chopped
- Water for boiling
- Wash and clean and cut all the greens. Wash them in open and wide container under cold water to get rid of all the sand and soil and put in a colander to drain.
- Boil 2 litres of water in a deep pot and add the greens, garlic cloves, salt and green chillies.
- Cook covered for 20 minutes and drain the access water. Keep the boiled greens in the colander for 15 minutes to remove all the excess water and cool down.
- Grind it in a food processor to coarse.
- Now if you want to use it later, you can make 2 packets and freeze for up to 60 days.
- Or if you want to cook it straight away, melt ghee is a cooking pot and fry chopped onion until its translucent. Add ginger and garlic paste and fry until it is golden brown. Add saag puree and cook until the water evaporates and ghee starts to separate.
- Add chopped green chillies and take it out in a dish.
FOR MAKKI ROTI
- 3 cups makki aata (I use Grewal brand which is easily available in Melbourne)
- Some warm water to knead the dough
- Ghee as per use
- Take 3 cups of makki aata in a deep bowl and gradually knead it by adding little warm water at a time.
- The texture will look like wet or kinetic sand, not like normal flour dough.
- Knead it for 5 minutes and keep aside for 20 – 30 minutes at room temperature.
- The best thing about this dough is it will not stick to your hands but still grease your hands a bit just to give it an even shape. Make 3 – 4 round balls of this dough.
- Spread some aluminum foil on your kitchen bench top (flat surface) and make round roti or chapatti on it by using your palm and fingers.
- The roti will not be even or flat as normal roti and it will break if you make it on hand, that’s why we are using aluminum foil.
- Heat tawa or flat pan or griddle and very carefully put the roti along with the foil on the tawa with roti facing the tawa. Gently peel off the foil. Drizzle some ghee or oil on the sides of the roti so it does not stick to the pan. After 1 minute, very carefully turn the roti with flipping spoon and apply ghee on the other side.
- When the roti is brown and cooked, serve hot with saag and white homemade butter.