bread
Sarson ka Saag with Makki di Roti
Strong seasonal and cultural identity tied to Punjabi winter cooking.
Duration
1h 25min
Servings
4
Difficulty
Beginner
Category
bread
Ingredients (12)
- mustard greens
- spinach
- bathua or extra spinach
- ginger
- green chilies
- maize flour
- salt
- ghee
- makki ka atta
- salt for roti
- warm water
- ghee for brushing
Preparation (5)
1
Step 1
Wash and roughly chop the greens. Cook with ginger, chilies, salt, and 200 ml water until very soft.
Step 1Bowlcookrequired
2
Step 2
Mash or blend the greens coarsely, return to the pot, and whisk in maize flour. Simmer 12-15 minutes until thick.
13 minsimmer['pot']blendrequired
3
Step 3
For the roti, mix makki ka atta with salt and warm water to a pliable dough. Pat small discs between sheets of plastic or with wet hands.
Step 3Bowlmixrequired
4
Step 4
Cook each roti on a medium-hot tawa until speckled; brush with ghee.
Step 4['tawa']cookrequired
5
Step 5
Temper the saag with hot ghee if desired and serve with the rotis.
Step 5Bowltemperrequired