Recipe for Pakistani Makai Ki Roti aur Sarson Ka Saag👨‍🍳

 

H; 1: Pakistani Makai Ki Roti aur Sarson ka saag _A Classic Pakistani Winter Feast😋

Pakistani Winter Traditional Spicy Recipe

H; 2: Introduction:

Makai Ki Roti aur Sarson Ka Saag is a traditional winter delicacy enjoyed across Pakistan, especially in Punjab. The hearty combination of rich, flavorful mustard greens (sarson) cooked with a touch of spices, paired with crispy cornflour bread (makai ki roti), is a timeless comfort food. This authentic recipe captures the essence of rural Pakistani cuisine and is sure to be a hit for those seeking a truly traditional experience.

H; 3: Ingredients for Sarson Ka Saag:

• Sarson (Mustard Greens) – 1 kg (finely chopped)
• Palak (Spinach) – 500g (optional, but enhances flavor)
• Bathua (Chenopodium Greens) – 250g (optional, adds texture)
• Green Chilies – 4-5 (chopped)
• Garlic Cloves – 8-10 (crushed)
• Ginger – 1 tablespoon (grated)
• Onion – 1 medium-sized (finely chopped)
• Ghee or Butter – 4-5 tablespoons (for authentic flavor)
• Makki Ka Atta (Cornmeal) – 2 tablespoons (for thickening)
• Salt – To taste
• Red Chili Powder – 1 teaspoon
• Turmeric Powder – ½ teaspoon
• Garam Masala – ½ teaspoon

H; 4: Ingredients for Makai Ki Roti:

• Makki Ka Atta (Cornmeal) – 2 cups
• Warm Water – As needed (for kneading)
• Salt – To taste
• Ghee or Butter – For cooking

H; 5: Instructions for Sarson Ka Saag:

1. Clean and Boil the Greens:

   • Wash sarson, palak, and bathua thoroughly to remove any dirt.
   • In a large pot, add all the greens with a little water, green chilies, and salt.
   • Cook on low heat for about 30-40 minutes until the greens are soft and wilted.
   • Once cooked, let it cool and blend into a coarse mixture using a hand blender or masher.

2. Prepare the Tempering (Tarka):

   • Heat ghee in a pan, add crushed garlic and ginger, and sauté until golden brown.
   • Add chopped onions and cook until they turn translucent.
   • Stir in the turmeric powder, red chili powder, and let it cook for a few seconds.

3. Combine and Simmer:

   • Add the blended greens to the pan and mix well.
   • Add 2 tablespoons of makki ka atta to thicken the saag.
   • Let it simmer on low heat for another 20-25 minutes, stirring occasionally to prevent it from sticking to the pan.
   • Sprinkle garam masala and cook for another 5 minutes.

4. Finish with Ghee:

   • For a rich flavor, add a dollop of ghee or butter on top of the saag before serving.

H; 6: Instructions for Makai Ki Roti:

1. Knead the Dough:

   • In a mixing bowl, combine makki ka atta and salt.
   • Gradually add warm water and knead the dough until it becomes soft but firm enough to hold its shape.
   • Cover the dough and let it rest for 10 minutes.

2. Shape the Roti:

   • Take a small portion of the dough and shape it into a ball.
   • Place the dough between plastic sheets or butter paper and gently pat it down with your hands to form a round flatbread.

3. Cook the Roti:

   • Heat a tawa (griddle) on medium heat.
   • Place the roti on the tawa and cook for 2-3 minutes on each side until golden brown spots appear.
   • Apply ghee or butter generously on both sides for a crispy texture.
   • Repeat the process for the remaining dough.

Serving Suggestions:

Serve the Sarson Ka Saag piping hot with Makai Ki Roti topped with melted ghee or butter. Accompany it with a side of achar (pickle) and fresh buttermilk (lassi) for a traditional Punjabi feast.

Conclusion:

Makai Ki Roti aur Sarson Ka Saag is not just a dish; it’s a celebration of rural Pakistani cuisine. This authentic recipe is easy to follow and brings the true flavors of Pakistan to your dining table. Whether you’re looking to embrace the warmth of winter or want to enjoy a nostalgic taste of home, this combination is a must-try.