Makki di Roti with Sarson da Saag

Ingredients

• For Makki di Roti: For Makki di Roti:
• 2 cups (240g) coarsely ground cornmeal 2 cups (240g) coarsely ground cornmeal
• 1/2 cup (60g) whole wheat flour 1/2 cup (60g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• Warm water, as needed Warm water, as needed
• For Sarson da Saag: For Sarson da Saag:
• 2 bunches mustard greens, washed and chopped 2 bunches mustard greens, washed and chopped
• 1 bunch spinach, washed and chopped 1 bunch spinach, washed and chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt, to taste Salt, to taste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 8g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   - For Makki di Roti:
2. 2.
   1. In a mixing bowl, combine the coarsely ground cornmeal, whole wheat flour, and salt.
3. 3.
   2. Gradually add warm water and knead the dough until it comes together and is soft and pliable.
4. 4.
   3. Divide the dough into small portions and shape them into balls.
5. 5.
   4. Flatten each ball and roll it out into a round disc using a rolling pin.
6. 6.
   5. Heat a tawa (griddle) over medium heat and cook the roti on both sides until golden brown spots appear. Brush with ghee if desired.
7. 7.
   6. Repeat the process with the remaining dough.
8. 8.
   - For Sarson da Saag:
9. 9.
   1. In a large pot, bring water to a boil and add the chopped mustard greens and spinach.
10. 10.
    2. Cook for about 10-15 minutes or until the greens are tender.
11. 11.
    3. Drain the greens and let them cool slightly. Then, blend them into a smooth puree using a blender or food processor.
12. 12.
    4. In a separate pan, heat ghee and add cumin seeds. Let them splutter.
13. 13.
    5. Add chopped onions and sauté until golden brown.
14. 14.
    6. Add ginger-garlic paste and green chilies. Cook for a minute.
15. 15.
    7. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and well combined.
16. 16.
    8. Pour in the pureed greens and mix well. Cook for another 10 minutes.
17. 17.
    9. Sprinkle garam masala and cook for an additional 2 minutes.
18. 18.
    10. Serve hot with Makki di Roti.

Treat your ingredients with care...

• Cornmeal — Make sure to use coarsely ground cornmeal for the authentic texture of Makki di Roti.
• Mustard greens — Wash the greens thoroughly to remove any dirt or grit before cooking.
• Ghee — If you prefer a vegan version, substitute ghee with any neutral oil like vegetable or canola oil.

Tips & Tricks

• To make rolling the roti easier, use a plastic sheet or parchment paper to prevent sticking.
• Adjust the spiciness of the saag by adding more or fewer green chilies according to your taste preference.
• For added flavor, brush the cooked roti with ghee before serving.
• Serve the Makki di Roti with a dollop of butter or a side of yogurt for a creamy touch.
• Leftover saag can be used as a filling for stuffed parathas or as a base for other curries.

Serving advice

Serve Makki di Roti with Sarson da Saag hot, garnished with a drizzle of ghee and a sprinkle of chopped coriander leaves. Accompany it with a side of pickles and yogurt for a complete and satisfying meal.

Presentation advice

Arrange the golden Makki di Roti on a platter, overlapping them slightly. Pour the vibrant green Sarson da Saag in a serving bowl and place it alongside the roti. Garnish with a sprig of fresh coriander for an appealing presentation.