Makki Ki Roti and Sarson Ka Saag

Makki Ki Roti & Vegetable

Makki Ki Roti basically means bread of corn in Punjabi language. It is a very healthy way of eating the staples, especially when matched with the green leafy vegetables. If you can’t find maize flour, use wholemeal or atta flour instead.  And best way to eat makki ki roti is to slather it with ghee, particularly Thirumala ghee!

Preparation time: 15 minutes

Cooking time: 20 minutes

Makes:   6

500 g maize flour from Indian shops (also known as makki flour)

30 g (2 tablespoons) coriander leaves, chopped

1 teaspoon salt

350 ml – 400 ml hot water

1 teaspoon Thirumala Ghee

More Thirumala Ghee for topping

METHOD

  1. Place flour, coriander leaves and salt in a bowl.
  2. Add enough hot water to the flour and using a wooden spoon, combine the flour with the water.
  3. When it is cool enough to handle with your hands, knead till you get a soft dough. Divide dough into 6 balls.
  4. Place a plastic sheet on a rolling board. Place a dough ball and roll out into a round flat disc.
  5. Heat a flat frying pan and cook the roti on both sides till browned lightly.
  6. Serve with Thirumala Ghee brushed on it with Sarson Ka Saag on the side.

SARSON KA SAAG

500 g mustard leaves

500 g pointed spinach leaves

500 gm baby spinach leaves

250 ml water

½ teaspoon salt

120 g maize flour or Bengal gram flour

2 green chillies, sliced

25 g ginger, minced

100 g Thirumala Ghee

2 onions, chopped

6 cloves garlic, sliced

1/2 teaspoon chilli powder

1/2 teaspoon coriander powder

More Thirumala Ghee

25 g julienned ginger

METHOD

  1. Place the three types of chopped leafy vegetables in a pan with water and salt and cook it till it withers.
  2. Turn off heat. Drain the cooked leaves and keep aside. Keep the cooking liquid too.
  3. Mash the cooked vegetables coarsely and combine with the flour.
  4. Place the reserved cooking liquid and bring to boil.
  5. Add in the green chillies and ginger and cook till it thickens.
  6. Heat Thirumala Ghee and fry the chopped onion and garlic until aromatic.
  7. Stir in the chilli powder, garam masala powder and coriander powder and sauté briefly.
  8. Add in the boiled vegetables and combine well.
  9. Serve with more Thirumala Ghee and julienned ghee.

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