Thursday, October 29, 2009

Makki ki roti and Sarson ka Saag - Corn pancakes with mustard greens

Those cold wintery nights and what would warm you up in this situation??? offcourse Makki di roti aur sarson da saag...wah ki swad! Although Ive spent a sufficient amount of my childhood in the north I was never able to make the makki ki rotis as the punjabis would do. Thanks to my neighbour back in jsr.....she told me the trick. Hope you guys enjoy making and eating them too :)

Sarson ka Saag


1 bunch sarson(Mustard green)
1 cup packed - spinach
2 tomatoes (finely chopped)
1 red onion (finely chopped)
4 cloves - garlic (finely chopped)
2" - ginger (peeled and finely chopped)
2 - green chillies (chopped)
1 tsp - salt or to taste
2 tbsp - makki ki atta( corn flour)
For Tempering :

3 tbsp - ghee or oil
1" - ginger (finely chopped)
2 - green chillies (finely chopped)
3/4 tsp - red chilli powder

Wash and clean mustard leaves. Remove the leaves. Hold the stem closer to the leaf and pull the leaf downwards, stringing out the thick fiber of the stem(like the way you string beans). Stems add flavor to the saag, but string them before adding and the stems have to be tender. Chop them finely. Chop spinach and add to the mustard greens. Cook them with 1/2 cup water. Add ginger, garlic and green chillies while cooking the greens into the pan. Add salt. Cover and cook for 15 mins on a medium flame. Remove and set aside until cool. Grind into a coarse paste. Do not grind into a smooth paste. In a small bowl, take corn flour and add couple of tsps of water and make into paste. Set aside. In a separate pan, add ghee and do tadka(tempering) by adding ginger and green chillies. When ginger changes color, add chopped onions and tomatoes. Once they are cooked properly add the ground greens. Add corn flour paste and cook for 2-3 mins. Add red chilli powder and adjust salt. Cook for another 2-3 mins. Add water if the saag is too thick. Turn off the heat. Serve hot with Makki Ki Roti and with a dollop of butter.

Makki Ki Roti


2 cups - makki ki atta( corn flour)
1/2 tsp - salt or to taste
hot water - to knead
ghee or oil for frying
2 small plastic sheets


Sieve the flour, add salt and knead gently with hot water to a soft dough. Do not knead the dough well in advance. Place one plastic sheet on the working surface. Place one ball of dough and place the other plastic sheet on it, such that there is plastic sheet above and beneath the dough ball.
Press carefully with your fingers or roll it into slightly thick roti. Heat a pan or tava on low flame. Carefully transfer the roti into the tava and both side by adding ghee. Serve hot immediately with Sarson ka Saag.

1 comment:

  1. i've heard so much about sarson ka saag and never had some. thank you! btw, do we get mustard green in chennai? any idea what they ae called?