A celebration of Punjab's culinary heritage -Hot, rustic and deeply nutritious, mustard ka saag paired with makki di roti . This iconic pairing is traditionally enjoyed during winters, especially around Lohri, with a side of white butter and jaggery.
Ingredients:
For Sarso Ka Saag:
For Makki ki Roti:
Instructions:
For Sarso Ka Saag:
- Preparing : Firstly wash all the leafy greens properly. Add green chillies, ginger, garlic and a pinch of salt and cook until soft.
- Blend: Blend the greens into a coarse paste ,once cooled,.
- Cook: Take a pan, heat ghee or mustard oil in it. Sauté the onion , then add the mixed greens.
- Thicken: To thicken saag, add some maize flour in it and cook on low heat for 15-20 minutes.
- Finish: Add final drizzle of ghee and adjust salt. Garnish with melted butter and dried red chilies .
For Makki ki Roti:
- Kneading: Mix maize flour with warm water and a pinch of salt to make a soft dough .
- Shape: Extrude small portions between plastic sheets or pat into discs by hand.
- Cooking: Take a tawa, heat it and fry the rotis on it. Apply ghee while cooking.
- Serve: Serve hot with saag with butter on top.
Plating Tips:
- Use melted butter, dried red chillies and coriander to garnish the saag .
- Stack two rotis on top with melted butter.
- For authenticity add a side of jaggery cubes or radish slices .
