SARSON DA SAAG TE MAKKI DI ROTI
Food is very important to celebrate the Harvest festival of “Lohri”.. Sarson da saag te makki di roti is a pure Punjabi dish that is enjoyed by both Punjabis and non-Punjabis alike . This dish is regarded as the traditional way to prepare saag and is usually served with makki di roti, gur, achar, muli & pyaz. . It can be topped with either Makkhan or more traditionally with ghee .
SARSON DA SAAG
- Mustard greens(Sarson da saag) : 500 gms
- Spinach leaves : 150 gms
- Bathua leaves : 150 gms
- Soya leaves(Dill leaves) : 50 gms
- Pure Ghee : 2 tbsp
- Ginger chopped : 1 tablespoon(tbsp)
- Garlic chopped : 1 tbsp
- Onion chopped : 1 medium size
- Tomato chopped : 1 medium
- Hing : ¼ tea spoon
- Salt : to taste
- Chopped green chilli : 1 tbsp
- Clean all leaves with at least three water and also with warm water.
- Drain all leaves and fine chop them.
- Now add all leaves along with Sarson, chopped Ginger & garlic with salt, hing in pressure cooker.
- Now put the cooker on gas stove and when one whistle comes on high flame then slow the flame and cook another 15 minutes.
- When cooker pressure will come out then remove all materials from cooker and blend it .
- Now heat the pure ghee in pan add onion and saute it till it becomes translucent,
- Now add chopped tomato , chilli, and again saute till tomato becomes soft and tender.
- Now add Saag and simmer on low flame for 5-6 minutes.
- Sarson da Saag is ready now,
MAKKI DI ROTI
- Makki ka Ata(Flour) : 2 cups
- Carom seeds : 1 teas spoon
- Salt : to taste
- Warm water for kneading : as require
- Makkhan/Ghee : 1 tbsp for toppings
- Sieve the Ata and add carom seeds m salt. Now add warm water little by little and knead a smooth dough.
- Make a equal size ball and flatten it with your palms.
- Sprinkle little flour and roll it into thick round shaped roti.
- Place the rolled roti over the heated tawa and cook from both sides.
- Server it hot and before serving spread either Butter or Ghee.
TIPS:- Server Sarson da saag te Makki di roti with Gur Muli & pyaz,