Makki Ki Roti Sarson Ka Saag

Makki Ki Roti Sarson Ka Saag
Makki Ki Roti Sarson Ka Saag is a dish love by Punjabis and is cooked in all punjabi families in Winters. This recipe is a delicious recipe of Makki Ki Roti Sarson Ka Saag, that is easy to cook and will help you understand how to cook Makki Ki Roti Sarson Ka Saag easily and quickly. Start Cooking.
Recipe Type: Main Course
Cuisine: Punjabi, North Indian
Preperation Time:  60 mins 
Cooking Time:  45 mins 
Total Time:  1 Hour 45 mins
Serving: 3-4
For sarson ka saag
2 bunches of mustard leaves (sarson leaves)
1 bunch of spinach (palak)
1 inch of ginger grated
4-5 cloves of garlic crushed
2 medium sized onion finely chopped
4-5 green chilies
1 pinch of asafoetida 
1/2 tsp cumin seeds 
1 tsp coriander powder
1 tsp garam masala
1 tsp red chili powder
2 tbsp maize flour (makki ka atta)
2 tbsp ghee 
Salt to taste
For makki ki roti
2 cups of maize flour (makki ki atta)
1 tsp of ajwain (optional)
Hot water as required
Salt to taste
For sarson ka saag
Wash mustard & spinach leaves, remove leaves from stems. 
Pressure cook mustard & spincah leaves up to 5-6 whistle with a little salt. 
Mash it with a potato masher or use hand blender. But make sure not to puree the mixture. The roughness of leaves & stalks should be there.
Add maize flour to mustard & spinach mixture & mix well.
Heat ghee in a pan, add cumin seeds, wait till it crackles, now add asafoetida (hing). 
Thereafter add ginger, garlic, stir for few seconds.
Add chopped onions & cook till they become a little translucent, add green chilis & stir for some time. 
Now add red chili powder, coriander powder, garam masala & stir. 
Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add water if required.
Garnish with a dollop of butter, sarson ka saag is ready to serve.
For makki ki roti
Mix all the dry ingredients in a bowl.
Make a soft dough with hot water, knead for a few minutes.
Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a 
circle approx 5" in diameter (1/4" thick)
Now heat tava/griddle & place roti very carefully on it.
Flip & cook from other side till you see red-brown marks & get that distinct aroma.
Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag. 

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