The Authentic Punjabi Style Sarso Ka Saag | Sarson Ka Saag Village Style | Makki Ki Roti | How to Make Makki Ki Roti | How to Make Sarson Ka Saag | Sarson Ka Saag Recipe | Makki Ki Roti Recipe |

The Authentic Punjabi Style Sarso Ka Saag | Sarson Ka Saag Village Style | Makki Ki Roti | How to Make Makki Ki Roti | How to Make Sarson Ka Saag | Sarson Ka Saag Recipe | Makki Ki Roti Recipe Sarso Ka Saag & Makki Ki Roti Recipe: Mustard greens and corn roti are a favourite dish made in every Punjab household during the winter season. Today, we bring you an easy recipe for mustard greens and corn roti, which you can easily make at home in a short time. For this, we need mustard greens (mustard leaves). You can also add bathua or spinach leaves. This green is prepared with some other basic spices and is eaten with corn roti. So, let's learn about the mouth-watering popular recipe of Punjab, | Sarson Ka Saag & Makki Ki Roti Recipe 

Ingredients for Sarso Ka Saag:

- 500 grams mustard greens

- 250 grams bathua (chenopodium) (optional, can be added for flavor)

- 200 grams spinach (optional, can be added for flavor)

- 2-3 green chilies (to taste)

- 1-2 medium onions, finely chopped

- 1 tablespoon ginger-garlic paste

- 2 tablespoons ghee or mustard oil

- Salt to taste

- 1/2 teaspoon turmeric powder

- 1/4 cup water (as needed)

- 2 tablespoons corn flour (optional, to thicken)

Ingredients for Makki Roti:

- 2 cups corn flour (makki ka atta) 

- Lukewarm water (as needed)

- Salt to taste

- Ghee or butter (to taste)

Sarso Da Saag & Makki Di Roti

Instructions

For Sarso Ka Saag:

- Wash the mustard, bathua leaves, and spinach thoroughly. Chop them roughly.

- Add the chopped green vegetables, green chilies, and a little water to a large pot. Cook over medium heat until the green vegetables are soft and wilted. This usually takes about 15-20 minutes. You can also cook it in a pressure cooker for 2-3 whistles.

- Once cooked, use a mixing jar or hand blender to make a coarse paste. If you prefer a thicker paste, blend less.

- Heat ghee or mustard oil in a separate pan. Add the chopped onion and fry until golden brown. Add the ginger-garlic paste and fry for another minute.

- Add the ground green vegetables to the spices, then add salt and turmeric powder and mix well. Adjust the water if needed. Let it simmer over low heat for about 10-15 minutes, stirring occasionally.

- Add corn flour for a thicker consistency and richer flavor. Cook for another 5 minutes.

For the Makki Ki Roti:

- In a mixing bowl, combine the cornflour and salt. Gradually add lukewarm water and knead into a soft dough. Let it rest for about 10-15 minutes.

- Divide the dough into equal portions. Sprinkle a little more cornflour to prevent sticking. Roll each portion into a circle about 6-7 inches in diameter. You can use a plastic sheet or parchment paper for easier spreading.

- Heat a griddle or pan over medium heat. Carefully place the rolled out roti on it. Cook for 1-2 minutes until small bubbles form, then flip and cook the other side. For a richer flavor, brush with ghee or butter while cooking.

- Repeat the same process for the remaining dough portions.

For Serving:

Serve hot mustard greens with makki ki roti. You can top it with a little ghee and some pickles or onions. Enjoy your traditional Punjabi meal!