Saturday, 6 May 2017

Dish #447 - Makki ki Roti, Sarson ka Saag

I don't know why but I find the state of Punjab very intriguing.....the culture, the people and most importantly the punjabi after our visit to Punjab loved the Golden's temple's serenity, the beautiful sarson ke kheth/mustard fields, the golden wheat fields, the warm hospitality, the cool and refreshing lassi, the yummy Beera chicken, the crispy Makhan fish and the golden Makai ki roti and sarson ka saag...(Indian Corn/Maize bread served with Punjabi mustard leaves curry).
Here is the authentic recipe which I got from one of my Punjabi friend's mom.

Maize flour (makai ka atta) - 2 cups
salt to taste
maize flour (makai ka atta) for rolling
butter for smearing

Combine the maize flour and salt and knead into firm dough using enough warm water.
Cover and keep aside for 30 minutes.
Divide the dough into 10 equal portions and roll out each portion into a 125 mm. (5") diameter circle with the help of a little maize flour for rolling.
Heat a non-stick tava (griddle) on a high flame and when hot, place the roti gently over it.
Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides.
Repeat with the remaining dough portions to make 9 more rotis.
Smear butter on top and serve hot.

Mustard leaves (sarson ke patte) - 5 cups washed and chopped
Spinach (palak) - 5 cups washed and chopped
Green chillies - 1 1/2 tbsp. roughly chopped
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Garlic (lehsun) - 1 tbsp finely chopped
Ginger (adrak) - 1 tbsp finely chopped
Onions - 1/2 cup finely chopped
Asafoetida (hing) - 1/4 tsp
Turmeric powder (haldi) - 1/2 tsp
Chilli powder - 1 tsp
Coriander-cumin seeds (dhania-jeera) powder - 1 tsp - optional
salt to taste

For Serving
makai ki roti

Boil enough water in a deep non-stick pan, add the mustard leaves, spinach and green chillies, mix well and cook on a high flame for 4 to 5 minutes, while stirring occasionally.
Strain using a strainer and drain well.
Refresh it twice in enough cold water immediately and drain well again. Keep aside for 2 to 3 minutes to cool slightly.
Blend in a mixer to a coarse mixture using ½ cup of water. Keep aside.
Heat the oil in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the garlic, ginger and asafoetida and sauté on a medium flame for 30 seconds.
Add the onions and again sauté on a medium flame for 1 to 2 minutes.
Add the mustard leaves-spinach mixture, turmeric powder, chilli powder, coriander-cumin seeds powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve hot with makai ki roti.

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