Mustard Leaf Gravy with Indian Corn Flat Bread/Makki Ki Roti and Sarson ka Saag

Makki Ki Roti and Sarson ka Saag is a traditional Punjabi dish prepared usually during the winter season.

Ingredients

To boil the Green leafs

Sarson Ka Saag (Mustard Leaves) – 500 Gms

Palak Saag (Spinach) – 350 Gms

Bathua Saag (Chenopodium/ Chakravarti Keerai) – 350 Gms

Green Chillies – 2

Ginger Grated – 1 tbsp

Garlic – 8 pods

Makkai Atta (Corn Flour) – 4 to 5 tbsp

Salt to taste

Other Ingredients

Ghee (Clarified Butter) – 4 tbsp

Cumin Seeds – ¾ tsp

Garlic Chopped – 1 ½ tsp

Onion Large Sized – 1 (finely chopped)

Tomatoes – 2 (finely chopped)

Red Chilli Powder – ½ tsp

Salt to taste

Ingredients for Makki Ki Roti:

Makki Atta (Corn Flour) – 2 cups

Salt – ½ tsp

Oil – 1 tbsp

Water as required for kneading

Method:

Boil 2 cups of water in a pan.

Add all three vegetable leaves (Saags), Salt, Green Chillies, Ginger and Garlic to it. Once it boils, lower the flame.

Cook on low flame. In between, keep mashing the leaves with a hand churner till the leaves are coarsely mashed. (Or you can mash them in a blender at the end after the leaves are cooked well).

Switch off the flame. Add the Makkai Atta little by little with a spoon and keep blending them with the hand churner or a thick spoon taking care in avoiding formation of any lumps. The gravy will become thick.

Add ½ cup of water, mix well and simmer for 4 to 5 minutes in low to medium flame stirring in between.

In the meanwhile, heat 4 tbsp of Ghee in a pan. Add Cumin Seeds and allow them to crackle. Add chopped Garlic and stir cook till it turns light brown.

Add the finely chopped Onions and stir fry in low flame till the Onion becomes translucent.

Add the Tomatoes and cook till the Tomatoes become soft. Add Chilli Powder. Cook for a couple of minutes.

Add the mashed Vegetable Leaves, mix well and continue cooking for 2 to 3 minutes in medium flame.

Transfer to a serving bowl.

Method for making the Makkai Ki Roti:

Take the Makkai Atta in a mixing bowl. Add Salt and Oil.

Mix well.

Add hot water little by little kneading the atta all the time to get dough. It will be sticky.

Divide it into four equal portions. Knead each portion with your palm for 4 to 5 minutes till it becomes a smooth dough. Mix all the portions (after making the dough as above.)

Cover it with a wet cloth and rest for 30 minutes. Now, knead the dough again.

Take enough dough to make a ball of a big sized lemon. Knead it well. Place it in between two greased plastic sheets. Roll the dough into a circle with a rolling pin. (Or spread it into a circle by pressing with your fingers.) It should form a thin circle. Take it out very gently from the plastic sheet.

In the meanwhile, heat a Tawa. Spread some Ghee on it. Place the Roti on it.

When the color of the Roti starts changing, flip and start roasting from the other side till spots start rising from the Roti. Apply some Ghee and roast both the sides uniformly.

Serve with Sarson ka Saag. Sarson ka Saag can also be served with other Rotis, Chappati and Nan etc.

Note:

You can roll without using the plastic sheet also. Roll in the rolling pad with the rolling pin after dusting both of them with Makkai Atta. It is my recommendation to make a thin Roti.