Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

punjabi thali

,

Makki di roti Sarson da saag

,

Makki Di Roti Sarson Da Saag

Serves: 3-4 persons

Ingredients:

Broccoli Leaves

Spinach

For the roti:

  • 1 cup maize flour/makki ka atta
  • 2½ cup whole wheat flour
  • ½ teaspoon carrom seeds
  • Salt to taste
  • Water to knead the dough
  • ghee/butter

For the saag:

  • 1 bunch mustard leaves or broccoli leaves
  • ½ bunch spinach
  • 2 tomatoes chopped
  • 2 onions chopped
  • 1 tablespoon ginger garlic paste
  • ½ teaspoon green chili paste
  • 3 tablespoon maize flour/makki ka atta
  • ½ teaspoon red chili powder
  • 3 tablespoon ghee/butter
  • ¼ teaspoon cumin seeds
  • Pinch of turmeric powder
  • Pinch of asafoetida
  • Salt to taste

Method:

To make roti:

  1. Mix all the dry ingredients in a bowl. Add enough water to knead dough.
  2. Make medium sized balls of the dough.
  3. Dust the surface with whole wheat flour and roll the dough to make roti.
  4. Heat tava/griddle. Place the roti on tava and grease the sides and top of the roti with ghee/butter.

To make sarson da saag:

  1. Wash and chop mustard and spinach leaves well.
  2. Pressure cook them with a glass of water for around 8-10 minutes.
  3. Blend them until smooth.
  4. Heat ghee in a pan and add cumin seeds, asafoetida, and turmeric powder.
  5. Add chopped onions and fry them till light brown. Add ginger garlic paste and tomatoes.
  6. Add maize flour and stir throughly.
  7. Add the blended mixture of green vegetables. Add red chili powder and salt.
  8. Adjust the consistency of water and stir occasionally. Let it cook for 5-10 minutes.
  9. Serve makki di roti and sarson ka saag immediately.
Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi

Sarson Da Saag, Makke Di Roti, Gajar Halwa, Gur Revadi