The recipe provided below is a very popular Punjabi dish that is derived from the state of Punjab in north west India. Many villagers and even urban residents, who live in India and around the world absolutely adore this food for breakfast, lunch and maybe even dinner. The dish is made up of two components. The first one is called Sarso ka Saag. It is a simple, hot dish that is made by boiled and pureed spinach and spices such as cumin. The second component is Makhi di Roti. It is a type of flat bread made from maize, cilantro and water and practically goes with any vegetarian Punjabi dish, especially Sarso ka Saag. Enjoy!
For the Sarson ka Saag
Ingredients:
1 big bunch Sarson leaves (mustard leaves)
1 bunch Spinach leaves½ bunch Bathua leaves (Chenopodium album) (optional)
2 onions chopped
2 tomatoes chopped
4-5 garlic pods finely chopped
½ inch ginger piece crushed
½ tsp cumin seeds
2 tsp Makki flour (Cornmeal)
Salt to taste
1tsp butter for cooking and as much as you can have for topping
1 tsp oil
2 tbsp of water
Method:
Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua.
Pressure cook for ½ hour. Cool and coarsely puree in a food processor. In a pan heat 1 tsp butter and oil. Add cumin seeds, chopped garlic, crushed ginger and onion.
Sauté till onions become translucent.
Add chopped tomatoes and cook till they become tender.
Add the Sarson puree and cook for almost 15 minutes.
Add water if required.
Add salt. Dilute the Makki Flour in 2 tablespoons of water and add to the saag.
Cook for a few minutes.
Serve piping hot with Makki Roti.For the Makhi di Roti:
Ingredients:
3 cups Maize * (available in Indian stores by name of Makki Atta)
1-2 green chillies, sliced thinly (or as per taste)salt to taste
Hot water to knead the dough
Few sprigs of chopped cilantro/Coriander leaves **
Method:
1. Mix the all the dry ingredients together.
2. Make a hole in the middle and pour hot boiling water to it.
3. Mix it lightly with a spatula (you don't want to burn your hand).
4. Let it sit for few minutes or until you can handle the dough. Why hot water? Well, a friend once informed me that this helps the flour to settle well and also makes it easier to flatten it without getting the edges all frazzled looking. I am not sure but I think I used about 1/2 -3/4 cup of water. Make sure you add carefully. You want thick smooth dough which is not too tight or soggy. You should be able to shape the dough into a ball without it sticking all over your palm.
5. Knead it well until smooth.
6. Divide the dough into small balls. Place it on a lightly greased zip lock bag or any plastic sheet you have on hand.
7. Flatten it slightly with your palm
8. Now place another plastic sheet on top of the flattened dough and slowly pat it down to flatten it further.
9. Flatten it to a size which fits my palm. I do that to make it easier on me to transfer this to a tawa ( a flat type of pan to cook Indian flat breads).
10. Remove the top plastic sheet. Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. That's why the one fitting in your hands will make this process easier. The plastic sheet will peel away easily since you have greased it.
11. Remove the top plastic sheet. Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. That's why the one fitting in your hands will make this process easier. The plastic sheet will peel away easily since you have greased it.
12.Turn it on the other side after about 3-4 minutes of cooking or when you see it turn a deeper shade of yellow and brown red spots.
2. Make a hole in the middle and pour hot boiling water to it.
3. Mix it lightly with a spatula (you don't want to burn your hand).
4. Let it sit for few minutes or until you can handle the dough. Why hot water? Well, a friend once informed me that this helps the flour to settle well and also makes it easier to flatten it without getting the edges all frazzled looking. I am not sure but I think I used about 1/2 -3/4 cup of water. Make sure you add carefully. You want thick smooth dough which is not too tight or soggy. You should be able to shape the dough into a ball without it sticking all over your palm.
5. Knead it well until smooth.
6. Divide the dough into small balls. Place it on a lightly greased zip lock bag or any plastic sheet you have on hand.
7. Flatten it slightly with your palm
8. Now place another plastic sheet on top of the flattened dough and slowly pat it down to flatten it further.
9. Flatten it to a size which fits my palm. I do that to make it easier on me to transfer this to a tawa ( a flat type of pan to cook Indian flat breads).
10. Remove the top plastic sheet. Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. That's why the one fitting in your hands will make this process easier. The plastic sheet will peel away easily since you have greased it.
11. Remove the top plastic sheet. Now very slowly transfer the pancake on to your palm. Be careful since the dough can break easily at this point. That's why the one fitting in your hands will make this process easier. The plastic sheet will peel away easily since you have greased it.
12.Turn it on the other side after about 3-4 minutes of cooking or when you see it turn a deeper shade of yellow and brown red spots.
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| Above is the completed and tempting dish known as Sarso ka Saag and Makhi di Roti. |
