5 best recipes of Punjab
By: Team Ifairer | Posted: 20-06-2014
Heart It
Sarson da Saag and Makki di Roti
Ingredients
For saag750 gm sarson saag, 250 gm palak saag, 250 gm bathua saag, 2 cups water salt pinch, 1 1/2 cup makki atta, 4 green chilly, 25 gm ginger, 2 onions, 6 cloves of garlic, 100 gm ghee, 1/2 tsp red, pepper powder, 1/2 tsp garam masala, 1/2 tsp coriander powder.
For Makki ki Roti1/2 kg makki atta, Water for kneading, Ghee for frying.
How to cookSarso ka saagAdd the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir. Put back saag water and a little fresh water &boil over slow fire.Add green chillies &ginger &cook till saag gets thick.
For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & cook until onions are light brown.Mix into saag &garnish with julienne of ginger fried in ghee.
Makki di rotiKnead the makki atta until it becomes a ball, add atta to dry it &knead. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla &carefully transfer to the tava. Cook with ghee till golden brown. Serve with hot sarson da saag and gur and white butter.
Preparation Time:
approx 3 hours.
It can be serve to 5-6 people.