Sarson da Saag te Makki di Roti - A Winter Warmer 🌸 🍳

Ingredients 🥄

For the Sarson da Saag:
1 kg Sarson (Mustard Greens), roughly chopped
250g Palak (Spinach), roughly chopped
250g Bathua (Lamb's Quarters), roughly chopped (optional, but adds a lovely flavour!)
1 medium Onion, finely chopped
2-3 cloves Garlic, minced
1 inch Ginger, grated
2-3 Green Chillies, finely chopped (adjust to your spice preference)
2 tbsp Makki ka Atta (Corn Flour)
2 tbsp Desi Ghee (Clarified Butter)
Salt to taste
Water as needed
For the Makki di Roti:
2 cups Makki ka Atta (Corn Flour)
Warm Water as needed
Desi Ghee for serving

Instructions 📋

Let's start with the Sarson da Saag! In a large pot, combine the sarson, palak, and bathua (if using). Add about 2 cups of water and bring to a boil. Once boiling, reduce the heat and simmer, covered, for about 45-60 minutes, or until the greens are very soft and tender.
While the greens are simmering, you can prepare the tadka (tempering). In a separate pan, heat the desi ghee over medium heat. Add the chopped onion and sauté until golden brown. Then, add the minced garlic, grated ginger, and chopped green chillies. Sauté for another minute until fragrant.
Once the greens are cooked, use an immersion blender or a regular blender (be careful when blending hot liquids!) to blend them into a coarse paste. Don't blend them too smooth; we want some texture!
Add the blended greens to the pan with the tadka. Mix well. Now, slowly add the makki ka atta, mixing constantly to prevent lumps. Add more water if needed to achieve a thick, slightly creamy consistency. Simmer for another 10-15 minutes, stirring occasionally, until the saag thickens and the raw taste of the corn flour disappears. Season with salt to taste.
Now for the Makki di Roti! In a bowl, gradually add warm water to the makki ka atta, kneading to form a soft, pliable dough. Be careful not to add too much water at once, as the dough can become sticky.
Divide the dough into equal-sized portions. On a lightly floured surface (makki ka atta works best!), gently flatten each portion into a round roti using your hands or a rolling pin. Makki di roti can be a bit crumbly, so be patient and gentle.
Heat a tawa (griddle) over medium heat. Carefully transfer the roti onto the hot tawa. Cook for about 2-3 minutes on each side, or until golden brown spots appear.
Finally, brush each roti with desi ghee while it's still hot. This adds flavour and keeps them soft.
Serve the Sarson da Saag hot with Makki di Roti. A dollop of white butter (makkhan) on top of the saag is the traditional way to enjoy it! You can also serve it with a side of jaggery (gur). Enjoy this little taste of Punjab! 🌸