Sarson ka Saag with Makki ki Roti
The first time I heard about this combination was in Diwale Dulhaniya Le Jayenge. Amrish Puri being all gleeful and singing “Sarson da Saag te Makki di Roti, Kurta Lamba te Voti Chhoti“. I didnt pay much attention to it back then, as who cared about food during their teenage? Food was something that magically appeared on the dining table, isn’t it? Life was all about big dreams and romance, like Raj aur Simran! Kaunsa sarson ka saag, kaunsa makki ki roti!
Then after marriage one day I was shopping for vegetables in the market and saw a bundle of very different looking leaves. So I asked the shop keeper what it is. He says it is mustard greens . I said I don’t know how to cook it. And this is something I love about Mumbai, no matter how busy they are they stop to help you out. He gave me the precise recipe, suggesting what all to buy to make the curry. That day he suggested adding palak leaves, fenugreek leaves and one more leaf which I forgot. These leaves are added to balance the bitterness of the mustard greens. I till today follow that shopkeepers recipe.
Here I have added only palak leaves. You can add leaves like fenugreek too. Just remeber the proportion. One portion of mustard greens to one portion of rest of the leaves. Its a simple and easy recipe and a very healthy one. Do give this a try, and do let me know how you liked it.
Sarson Ka Saag with Makki Ki Roti
Ingredients
Sarson Ka Saag
- 500 gms Mustard leaves
- 250 gms Bathua leaves
- 500 gms Palak leaves
- 1 no Tomato
- 2 tbsp Ginger garlic chopped
- 1 no Green chilli
- 1 no Radish chopped
- 3 tbsp Ghee
- 1 no Onion finely chopped
- 1 tbsp Cornmeal
- 1 tsp Red chilli powder
- 1 tsp Garam masala powder
- Salt as per taste
- 1 tsp Ghee
- 2 tsp Onion chopped
- ½ tsp Garlic chopped
Makki Ki Roti
- 3 cups Cornmeal
- 1 nos Radish
- Salt as per taste
- 3 tsp Butter
Instructions
Sarson Ka Saag
- Wash the leaves thoroughly, and roughly chop them.
- In a cooker add the leaves, ginger garlic, tomato and the radish. Cook for about 5-6 whistles.
- Allow the mixture to completely cool and then pulse them to a coarse puree.
- Heat oil in a kadai and saute the onions till soft, add the cornmeal, red chilli powder and garam masala and saute for a minute. Add the pureed greens, cook this on slow flame for about 10 minutes or until the mixture thickens.
- If freezing the saag, you can do it at this stage.
- To temper the saag , heat ghee in a small kadai, saute the onion and garlic till golden brown and temper .
- Relish the saag with with warm rotis.
Makki Ki Roti
- Finely grate the radish and add little salt to it and set aside for 5 minutes. This is done to get more water out of the radish.
- Take the cornmeal in a mixing bowl, squeeze the grated radish to get the water out of it, and add the radish also into the cornmeal. The radish will act as a binding agent to the coarse cornmeal. Add salt to this mixture and start adding water little by little and kneading it.
- Its better to have a softer dough as it will be easier to make the round shaped rotis.
- Take a square sized butter paper, large enough to make the desired size of rotis.
- Now take a lemon sized portion of the dough and place it on the paper, wet your hands with water and slowly pat it till it becomes a round shape.
- Heat a pan on the stove. Now gently wet the roti on one side, lift the roti alongwith the butter paper and flip on the pan so that the wet side is on the hot pan.
- Gently remove the paper from the roti. The roti wont come off the pan because the wet side is sticking on the pan.
- Cook one side for 5 minutes on low flame. Gently remove the roti with a spatula and flip and cook the other side for 2-3 minutes. Transfer it to a plate.
- Brush some butter over the warm rotis. Repeat the process for the entire dough.
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