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 a 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), 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.
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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Saron ka Saag And Makki Ki Roti
- Pressure Cooker And Pan
Ingredients for making Sarson Ka Saag
- 1 kg Mustard Leaves (Sarson Ka Saag)
- 500 gm Spinach leaves (Palak)
- 1 inch Ginger
- 2-3 Green chilli
- 1 cup Makki ka atta (maize flour)
- 1 tbsp Vegetable oil
- 1 cup Onion
- ½ tbsp Red Chili powder
- 1 tbsp Garlic paste
- Salt (as per taste)
Ingredients for Makki Ki Roti
- 400 gm Makki ka atta (maize flour)
- ½ tbsp Crushed Carom seeds (ajwain)
- ½ tbsp Salt
- oil for shallow frying
Instructions for making Sarson Ka Saag
- Take mustard leaves and spinach roughly chopped.
- Then wash chopped mustard leaves and spinach at least 3-4 time to remove all impurities.
- When all greens are properly clean then take the pressure cooker and put all washed greens into the cooker.
- Add salt, 1-inch ginger, 2 green chilli into the cooker
- Cover the pressure cooker and wait for 3 whistles after that let the greens cook on low flame.
- When greens are cooked and cool it down then add maize flour and blend it with blender and make it smooth.
- Take another pan and heat oil
- Add 1 cup finely chopped onions, 1tbsp of garlic paste, 1½ chopped ginger and 1 chopped green chilli into the pan
- Then add ½ tbsp of red chili powder and mix it
- when temper oozing oil then pour a purred green into the pan, mix it well
- leave the pan on low flame and stir occasionally
- Sarson ka Saag is ready to serve with Makki ki roti and jaggery
Instructions for Makki Ki Roti (Maize Flour Flatbread)
- Take 400gm maize flour
- add ½ tbsp of salt and crushed carom seeds (ajwain)
- add water and make a dough
- make medium size balls of dough
- sprinkle a wheat flour on the rolling board and place a dough ball on rolling board
- then gently roll with a rolling pin (belan), sprinkle flour on top of the chappati if chappati is stuck on rolling board
- roll to medium size round circle, this maize flour roti makes not very thin but little thick if you make it thin then possibilities of break roti are increased.
- now heat a tawa 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 makki roti
- when both sides become brown then your makki roti is ready to serve
How to make Sarson Ka Saag step by step with photos
- Take 1kg mustard leaves and 500gm spinach roughly chop it.
- Then wash greens at least 3-4 times to remove all impurities.
- When all greens are properly clean then take a pressure cooker and put all washed green into the cooker.
- Add salt, 1-inch ginger, 2 green chilli 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 blender and make it smooth.
- Take another pan and heat oil.
- Add 1 cup of finely chopped onions, 1 tbsp of garlic paste, 1 tbsp chopped ginger and 1 chopped green chilli.
- then add 1/2 tbsp of red chili powder.
- When tadka oozing oil then pours 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 maize flour.
- Add 1/2 tbsp of salt and crushed Carom seeds (ajwain).
- Add water into it and make a dough.
- And make a medium size ball of dough
- sprinkle a wheat flour on the rolling board and place a dough ball on to it.
- Then gently roll with a rolling pin (belan) 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 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 then your Makki roti is ready to serve with Sarson ka Saag and jaggery.
- 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 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. Older the Saag better would be the taste.
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