for so long!
Sarson ka saag means Mustard greens/leaves.
Makke di roti means flatbread made from maize flour or corn meal.
Every winter, this is one dish that becomes a regular on my table.
While this city is pathetic when it comes to
the availability of fresh greens,
winter is one time when we do get some fresh bunches of methi, palak
and sometimes the sarson.
But never got 'round to making a post.
So this time, instead of making this for dinner, I made it our lunch.
So could click ... and hence this post.
I never try to make this dish ... a complete meal ... at one go.
Becomes quite overwhelming that way.
What I do is ...
work with sarson ka saag one day ...
I clean, wash, boil in water, puree it ..
and freeze it.
Work on the palak next, when I get some time.
Exactly the same way ... and freeze it.
So, on the day I decide to make this dish, all I need to do is get the purees and cook!
Easy and quick again !!
so usually add the stems along with the leaves.
If you feel that will add to the sharpness
of the sarson,
just add a little more of the palak paste.
And I never use chopped onion or garlic in this.
And the fried garlic gives it a wonderful rustic flavour.
Pair it up with butter, and this dish is something that you will want to make again and again.
If you cannot make the makke ki rotis, you can still enjoy this with plain rotis.
But then, of course, it won't be the same.
I am posting the recipe the way I make it.
I do not claim this to be the traditional way it is cooked
in the North or the Punjab.
And so I do not want any rude comments on how this is not the authentic way, etc.etc.
Makke ka atta / Maize flour - 1½ cups
Atta / Wheat flour - ½ cup
Cooking oil - 2 tbsp
Ajwain / Carrom seeds - 1 tsp
Red chilli powder - 1 tsp
Salt - to taste
Lukewarm water - to knead
Maida / apf - to roll the rotis
How to :
Knead all the above ingredients together into a soft but firm dough.
Keep aside, covered, for around 15 minutes.
Divide the dough into medium sized balls.
Roll out slightly thickish rotis ... use dry maida to roll them.
Heat a tawa.
Cook the rotis, flipping occasionally.
Use the spatulla or a thick, folded cloth to apply slight pressure on the rotis
so that they puff up slightly.
When done, remove and apply butter on them.
Sarson ka saag / Mustard leaves (boiled and pureed ) - 1 big sized cupful
Palak / Spinach leaves - ( boiled and pureed ) - ½ cup
Garlic - around 10 - 12 cloves
Ginger - 1" piece
Green chillies - 2
Kasuri methi / Dried Fenigreek leaves - 1 tbsp
Salt - to taste
Sugar - to taste
Oil - 2 tbsp
Corn meal - 1 to 2 tbsp
How to :
Crush the garlic, ginger and the green chillies into a rough paste ... seperately.
( Use a mortar and pestle for this).
Heat oil in a deep kadahi.
Add the garlic and on slow flame let them turn brown.
( Do not raise the heat ... let them cook slowly. )
Add the ginger and the chillies and fry well.
Now add the pureed palak and sarson.
Add salt and sugar.
Fry well for a while.
When it starts to boil,
add the corn meal and keep stirring so that no lumps are formed.
Add the crushed kasuri methi and cook till it turns thickish.
Remove from heat.Serve hot with a dollop of butter.
Keep this dish low on salt and
add the sugar to keep it very subtly sweet.
We enjoyed this rustic meal with a few green chillies crushed with sea salt.
And raw onions.
A perfect winter meal!