Malwa Makki Di Roti Te Sarson Da Saag
Cornmeal flatbread with slow-cooked mustard greens topped with white butter. Punjab iconic winter meal from Malwa region.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Bathua Leaves — 250 g (chopped)
- mustard greens — 500 g (chopped)
- Spinach (Palak) — 250 g (chopped)
- Ginger — 15 g (chopped)
- salt (optional) (whole)
- Butter — 100 g (whole)
- Maize Flour (Makki Atta - Yellow Coarse) — 250 g (ground)
- green chillies — 6 g (chopped)
Tempering
- oil — 2 tbsp (whole)
- Mustard Seeds (Black) — 5 g (whole)
Method
- For the saag: clean and roughly chop 500g sarson (mustard greens), 250g bathua and 250g spinach. Pressure cook the greens with chopped ginger and green chillies and a little water for 6-7 minutes till soft.
- Coarsely blend or mash the cooked greens. Stir in 2 tablespoons makki atta (maize flour) to thicken, add salt, and simmer the sarson da saag on low flame for 25-30 minutes, stirring often.
- Heat oil/ghee, crackle the mustard seeds for the tadka, then pour this tempering over the saag. Finish with a dollop of white butter (makhan) on top.
- For the roti: knead 250g makki atta (maize flour) with a little salt and hot water into a soft, pliable dough. Divide into 6 balls and pat each into a round roti between your palms or on a sheet.
- Cook each makki di roti on a hot tawa, flipping till golden brown spots form on both sides, and smear with ghee/butter. Serve hot with the sarson da saag, white butter and jaggery.
Common questions
- How many calories in one plate of Malwa Makki Di Roti Te Sarson Da Saag?
- 362 kcal per plate.
- How much cooking time?
- 80 min — 20 min prep, 60 min cooking.