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Photo of Makki ki roti with sarson ka saag by Bindiya Sharma at BetterButter
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Makki ki roti with sarson ka saag

Oct-27-2015
Bindiya Sharma
20 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Makki ki roti with sarson ka saag RECIPE

Special winter brunch..mooli stuffed makki ki roti with sarson ka saag, butter and jaggery! Delicious, wholesome and organic!!

Recipe Tags

  • Veg
  • Everyday
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. 1 bunch tender Mustard greens/leaves
  2. 1 bunch spinach leaves
  3. 1 cup methi leaves
  4. 1 cup radish leaves(tender ones)
  5. 2 onions peeled and chopped
  6. 4 tomatoes chopped
  7. garlic- 1 tsp chopped
  8. ginger- 1 tsp chopped
  9. 5 Green chillies
  10. 3 tbsp maize flour(makki ka atta)
  11. Salt to taste
  12. for the mooli wali makki ki roti-
  13. 2 cups Maize flour(makki ka atta)
  14. 1/4 cup wholewheat flour
  15. Carom seeds(ajwain)- 1/2 tsp
  16. Salt to taste
  17. Grated radish- 1/2 cup
  18. For the tempering on saag-
  19. 1/2 TSP CHOPPED GARLIC
  20. 1/2 TSP CHOPPED GINGER
  21. 1 Onion
  22. Ghee- 4 tbsp

Instructions

  1. Preparing the saag- Wash, sort and chop all the greens making sure that no dirt is there.Combine in a large pressure cooker.
  2. Add in the onions, tomatoes, ginger, garlic, green chillies. No need to add water as the greens leave water. Close the lid of the cooker and let cook for 7-8 whistles. Switch off and let cool.
  3. After 15 minutes, open the lid and add salt and maize flour, let cook on a slow flame, mashing well at the same time till saag is dry and mashed thoroughly. Texture should be velvety smooth.
  4. Prepare the tempering- Heat ghee, add the ginger, garlic and onions and cook till golden. Pour on top of the saag.
  5. for makki rotis- Combine maize flour, wholewheat flour, carom seeds and salt. Knead by adding a little grated radish at a time. Knead well till a smooth dough is formed.
  6. Pinch off balls and roll out between two sheets of thick polythene. Carefully cook till golden and crisp on both sides.
  7. Serve with a dollop of butter and some jaggery on the side.

Reviews (13)  

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Vaishali Sankhayan
Dec-16-2017
Vaishali Sankhayan   Dec-16-2017

Tried this recipe. Loved it. I added red chillies to the tadka for some flavour and used thick green chillies which are not spicy.

Seema Ghangale
Nov-27-2017
Seema Ghangale   Nov-27-2017

Poora punjabi type ka nahi hai but nice recipe

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