Ingredients with Measurements:
- 2 cups of cornmeal (makki ka atta)
- 2 tablespoons of clarified butter (ghee)
- 1 teaspoon of salt
- 1/2 cup of all-purpose flour
- 1/2 cup of warm water
- 2 tablespoons of clarified butter (ghee)
- 2 cups of mustard greens (sarson ka saag)
- 1/2 cup of spinach
- 1 teaspoon of cumin seeds
- 1 teaspoon of garlic paste
- 1 teaspoon of ginger paste
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder
- 1/2 teaspoon of garam masala
- 2 tablespoons of clarified butter (ghee)
- 1/4 cup of chopped onions
- 2 tablespoons of chopped green chilies
- 1/4 cup of chopped tomatoes
- Salt to taste
Special Equipment Needed:
- Large bowl
- Rolling pin
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the cornmeal, 2 tablespoons of clarified butter, and 1 teaspoon of salt.
2. Add the all-purpose flour and warm water, and mix until a soft dough forms.
3. Knead the dough for 5 minutes, then cover and let it rest for 10 minutes.
4. Divide the dough into 8 equal portions and roll each portion into a thin circle.
5. Heat a skillet over medium heat and cook each roti for 2 minutes on each side, or until lightly browned.
6. In a separate skillet, heat 2 tablespoons of clarified butter over medium heat.
7. Add the mustard greens, spinach, cumin seeds, garlic paste, ginger paste, turmeric powder, red chili powder, and garam masala.
8. Cook for 5 minutes, stirring occasionally.
9. Add the remaining 2 tablespoons of clarified butter, onions, green chilies, and tomatoes.
10. Cook for an additional 5 minutes, stirring occasionally.
11. Add salt to taste.
12. Serve the makki di roti with the sarson ka saag.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 8 rotis
Nutritional Information:
Calories: 250
Fat: 14 g
Carbohydrates: 28 g
Protein: 5 g
Substitutions for Ingredients:
- Cornmeal: can be substituted with whole wheat flour
- Clarified butter: can be substituted with vegetable oil
- Mustard greens: can be substituted with kale
- Spinach: can be substituted with collard greens
Variations:
- Add other spices such as coriander powder, cumin powder, or garam masala
- Add other vegetables such as potatoes, carrots, or peas
- Add paneer for a protein-rich variation
Tips and Tricks:
- Use warm water to make the dough for the rotis
- Cook the rotis on medium heat to ensure they are cooked through
- Cook the sarson ka saag on medium heat to ensure the vegetables are cooked through
Storage Instructions:
- Store the makki di roti and sarson ka saag in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the makki di roti and sarson ka saag in a skillet over medium heat for 5 minutes, or until heated through.
Presentation Ideas:
- Serve the makki di roti and sarson ka saag on a platter with a side of pickles, yogurt, and chutney.
Garnishes:
- Chopped cilantro
- Chopped onions
- Chopped tomatoes
Pairings:
- Raita
- Pickles
- Chutney
Suggested Side Dishes:
- Boondi
- Papad
- Salad
Troubleshooting Advice:
- If the rotis are not cooking through, increase the heat slightly.
- If the sarson ka saag is too thick, add a few tablespoons of water.
Food Safety Advice:
- Ensure all vegetables are washed thoroughly before cooking.
- Ensure all utensils and surfaces are clean before and after cooking.
Food History:
Makki di roti and sarson ka saag are traditional dishes from the Punjab region of India. The combination of these two dishes is a popular winter meal in India and Pakistan.
Flavor Profiles:
Makki di roti is savory and slightly sweet, while sarson ka saag is spicy and slightly bitter.
Serving Suggestions:
- Serve with a side of pickles, yogurt, and chutney.
- Serve with a side of boondi, papad, or salad.
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Region: Indian