Makki Ki Roti (eaten with Sarson Ka Saag) is a popular Punjabi dish and is an all-time favourite for most of the  Punjabis.  Here, I would like to share both the recipes.

MAKKI KI ROTI

Ingredients-

• Cornflour: 2 cups
• Salt: to taste
• Ajwain: a pinch
• Dikon/radish, shredded : 2 tbsp(Optional)

 Method-

1.  Make a dough with cornflour and hot water, adding ajwain, radish and salt.  Keep aside for a few minutes

2. Take medium-sized balls and flatten into small rotis.

3. Apply ghee on a pan and cook for 4-5 minutes.

SARSON KA SAAG

Ingredients-

Sarson (Mustard leaves): 1 bunch

Spinach: 1 bunch( with stems removed)

Ghee: 1 tbsp

Corn flour: 2 tbsp

Onions, finely chopped:  1 cup

Paneer: grated: 1 tsp (optional)

Method-

1. Add mustard leaves and spinach in boiling water and let them cook for 5-6 minutes. 

2. Grind it to a fine paste in the blender. Keep aside.

3. Take another pan, apply ghee and roast the onions till they become slightly brown. Then add the ginger-garlic paste to it and mix well.

4. After a while, add corn flour and saute on a slow flame.

5. Add the spinach-mustard paste and green chillies. Keep stirring on medium flame till the mixture gets a bit compact and the mixture starts oozing out the ghee.

6. Sprinkle salt and a little piece of grated paneer.

Tips for cooking-

• The preparation of the rotis requires a little skill, so keep practicing for 1-2 times and you will be able to get them perfectly.

• While cooking greens for the Sarson Ka Saag, keep the lid open to allow the chlorophyll A&B pigment and volatile acids to escape and thus, preserving the greenness and freshness of the leaves
• Make the Sarson Ka Saag dish in a non-stick pan as this does not allow the mixture to stick to the floor of the pan.

Nutritive value

♦ Spinach is a major source of Vitamin A

♦ Mustard leaves are a rich source of vitamins (especially Vitamin A), carbohydrates and proteins.

♦ Corn is a body-building food, helpful in kidney and cholesterol problems. It also has lots of Vitamin A.