Makki di Roti-Sarson da Saag

The festival of Lohri was celebrated on 13^th Jan. The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my Punjabi colleague. Whenever she brings this for lunch I swap my lunch box with her! Now I make it often specially for dinner coz it tastes better if the Roti and Saag are both piping hot. So here’s a typical Punjabi recipe (my friend’s) for Sarson da Saag and Makki di roti.

For the Sarson Saag 

1 big bunch Sarson leaves (mustard leaves)

1 bunch Spinach leaves

½ bunch Bathua leaves (Chenopodium album) (optional)

2 onions chopped

2 tomatoes chopped

4-5 garlic pods finely chopped

½ inch ginger piece crushed

½ tsp cumene seeds

2 tsp Makki flour (Cornmeal)

Salt to taste

1tsp butter for cooking and as much as you can have for topping

1 tsp oil

Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua. Pressure cook for ½ hour. Cool and coarsely puree in a food processor. In a pan heat 1 tsp butter and oil. Add cumene seeds,chopped garlic, crushed ginger and onion .Sauté till onions become translucent. Add chopped tomatoes and cook till they become tender. Add the Sarson puree and cook for almost 15 minutes .Add water if required. Add salt. Make a slurry of the Makki Flour in water and add to the saag.Cook for a few minutes. Serve piping hot with Makki Roti.

For the Makki Roti 

2 cups Makki Flour (cornmeal)

Lukewarm water

Salt to taste

Oil for cooking

Butter for topping

Add salt to the Makki flour. Knead into a dough by adding warm water. Divide into small balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface like you do for Bhakri, or on a plastic sheet taking care that the Roti is not too thin.Cook on a hot griddle brushing oil on both sides.Top with a spoonful of butter and serve hot with Sarson da Saag. 

For variation try adding fresh green Methi(fenugreek) leaves and chopped green chillies to the Makki dough.It tastes even better.This can be eaten like a paratha without the saag  with lotso butter!