PUNJAB’S SPECIAL SARSON KA SAAG WITH MAKKI KI ROTI

 

INGREDIENTS – SARSON LEAVES OR MUSTARD LEAVES-1 KG, PALAK OR SPINACH LEAVES-400G, BATHUA LEAVES-250 G, GREEN CHILLIES(FINELY CHOPPED)-4, GINGER(CHOPPED)-250G, GARLIC(CHOPPED)-10 CLONES, ONION(CHOPPED)-1, RED CHILLI POWDER-½ TABLESPOON, GARAM MASALA- ½ TABLESPOON, DHANIA POWDER-1 TABLESPOON, SALT TO TASTE, MAKKI KA ATTA-1 CUP, PURE GHEE-8 TABLESPOONS

FOR MAKKI KI ROTI- MAKKI ATTA- ½ KG, SALT-1 TEASPOON, WATER FOR KNEADING, GHEE FOR FRYING.

METHOD– TO PREPARE SAAG:- PRESSURE COOK ALL THE LEAVES ALONG WITH 2 CUPS OF WATER AND GREEN CHILLIES OVER LOW HEAT FOR 45 MINUTES. NOW, MASH THE SAAG WITH A BLENDER, ADD MAKKI ATTA AND BLEND AGAIN. PUT A LITTLE MORE WATER AND SIMMER OVER SLOW FLAME. MEANWHILE, SAUTE GINGER AND GARLIC IN PURE GHEE. ADD IN ONIONS AND CHILLIES AFTER 1 MINUTE. SAUTE TILL GOLDEN BROWN. ADD IN THE SPICES AND MIX INTO THE SIMMERING SAAG. SIMMER TILL SAAG THICKENS.

TO PREPARE ROTI:- KNEAD THE MAKKI ATTA USING WATER, VIGOROUSLY RUBBING WITH YOUR PALMS. KNEAD A NICE SMOOTH DOUGH FOR ATLEAST 10 MINUTES. HEAT THE TAVA AND GREASE IT. NOW  PREPARE MAKKI ROTIS WITH YOUR HANDS AND FRY BOTH SIDES TILL GOLDEN BROWN.

SERVE HOT WITH SARSON KA SAAG LACED WITH DOLLOPS OF PURE GHEE OR BUTTER.