Makkai Ki Roti Aur Sarson Ka Saag

This is a favourite combo of Punjab during winter.. Sarson is mustard and the gravy is made with mustard leaves which you usually get only in the winters.

Prep Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

For the Makkai Ki Roti

• 1 & 1/2 cups Cornmeal

• Salt to taste

• 2 tbsp Finely chopped coriander leaves

• 1 tsp Carom (ajwain) seeds

• Warm water to bind the dough

• Ghee to cook

For the saag

• 4 cups Chopped mustard leaves

• 2 cups Chopped spinach leaves

• 1 Chopped tomatoes

• 1 Slit green chillies

• 1 Finely slipped green chillies

• 1 tbsp Ginger garlic paste

• salt to taste

• 2 tbsp Cornmeal

• 1 Finely chopped onions

• 2 tbsp Ghee

• 1/2 cup Water

Instructions

For the Makkai Roti

1. Sieve cornmeal in a big bowl

2. Add coriander leaves, carom seeds, salt and mix well

3. Add warm water little by little and make a stiff smooth dough

4. Make balls out of this, keep covered

5. Grease a plastic sheet and place a ball in the centre

6. Wet your hands and pat the ball flat to make it into a thick roti

7. Place this on a pan and cook it on both sides with ghee till you get brown spots

8. Serve hot with butter and saag

For the saag

1. Wash the mustard and spinach leaves and chop them

2. In a pressure cooker, add the leaves, chopped tomato, 1 chopped green chilli, salt, ginger garlic and 1 cup water

3. Cook this for 7-8 whistles and let the pressure cool down

4. Blend this in a blender along with cornmeal

5. Put the mixture back into the pressure cooker and boil it till it becomes little thick (for 10-12 mins)

6. In a pan, take ghee and add the sliced onions and slit green chilli

7. Saute this till it becomes light brown and add this to the cooked leaves

8. Add a dollop of white butter and serve hot with rotis