Nothing can match the taste of Makke ke roti served straight off the griddle topped with fresh homemade butter along with the delectable Sarson da saag. This lip smacking combo, which enhances the charm of winters, has long moved from Punjabi thalis to acquire a global stature.
Makke Ki Roti
• 2 cups Corn Flour (Makki ka atta)
• Warm Water as required for dough
• Knead the corn flour with warm water in a in a shallow tray.
• Now put a square of polythene paper on the kitchen platform.
• Put a ball of the kneaded dough on the paper and cover with another piece of polythene.
• Then press with the ball of your palm till it turns to be the size of a roti.
• Remove the polythene cover and transfer the roti to a hot skillet.
• Cook on low heat, turning till both sides are roasted.
• Serve with fresh, home made butter.
Sarson Ka Saag
• 1 kg Mustard Green (sarson finely chopped)
• 1/4 kg Spinach Finely chopped
• 1 cup Water
• 2 Red chilies
• 4 Garlic cloves (minced)
• 2 cm piece Ginger (minced)
• 2 tbsp Gram flour
• 1 tbsp Butter
• 2 Green chilies (minced)
• Salt to taste
• Boil sarson and spinach in 1 cup of water until cooked.
• Drain excess water.
• Heat about 4 tbsp of ghee in a pan.
• Add green chillies, garlic, ginger and broken red chillies.
• Saute the spices till brown.
• Add salt.
• Make paste of the gram flour with a little water.
• Add it to the above mixture.
• Cook for about half an hour.
• Top with butter.
• Serve with makkai ki roti.