Makki di roti and sarson da saag

Lush yellow mustard fields, girls dressed in brightly coloured salwar kameezes singing "Ghar aaja pardesi tera des bulaye….." a scene straight from Dilwale Dulhaniya Le Jayenge. The very mention of Punjab can conjure up the rich flavours of its renowned cuisine and the first thing that springs to your mind is makki di roti and sarson da saag. Typically prepared in winter when mustard leaves are abundantly available sarson da saag is a gravy prepared out of mustard leaves. Makki di roti is an Indian bread made from maize flour. I was quite newly married when I was introduced to this seasonal speciality. My inlaws and husband's grandma, who is affectionately called Pabiji were visiting us here. Apart from the gifts, pickles and sweets, they brought with them huge white radishes, spinach, mustard leaves, maize flour etc. "We thought you don't get any Indian things here," they said when we jokingly remarked that they had carried a grocer's shop with them! I was totally bowled over by Pabiji's zeal and affection, (she's way past 80) as she sat cross legged on the floor grating the radishes and kneading the dough as my mother in law prepared the saag. Needless to say the lunch was divine!

For Sarson ka saag you need:
3 bunches sarson/mustard leaves
1 bunch palak/spinach
1 bunch bathua/ Chenopodium album, (a small leafed winter green supposed to have medicinal properties, usually used in making parathas in North India)
4 onions chopped
2 tomatoes chopped
3 green chillies minced
1 tsp minced garlic
2 tsp wheat flour
2 tbsp pure ghee
Salt and red chilli powder to taste

Remove stems and wash the mustard leaves, spinach and bathua well. Chop finely and pressure cook them on slow flame for half an hour. Cool and grind coarsely.

Heat oil in a pan and sauté the onion till golden brown. Add garlic, green chillies and stir fry. Add the tomato and cook till tender. Add the coarse sarson mixture, salt and cook for about 20 minutes. Add wheat flour diluted in 2 tbsp water and for for a minute or two. Temper with red chilli powder and ghee and serve hot.

Here I do not get mustard leaves or bathua, so I use spinach and follow the same method to cook the saag. Tastes great!

For makki di roti you need :
2 ½ cups maize flour
1 cup grated radish
1 cup methi/fenugreek leaves
3 tbsp coriander leaves
2 green chillies
salt to taste

Chop the fenugreek leaves, coriander leaves and green chillies finely. In a bowl add all the ingredients and mix well. Knead into a dough adding just sufficient water. Now take a small lump of the dough, roll into a ball and flatten between the palms to make thick small rotis. Roast on both sides on a hot tava, applying ghee on both sides. This takes time to cook, so keep the flame medium/slow. Serve hot, smearing white butter/makhan on the roti with sarson da saag, dahi/curds and pickle.

This is my entry to RCI – Punjabi guest hosted by Richa of As Dear As Salt. RCI is the brainchild of LakshmiK of Veggie Cuisine.

Updates :

1. You may also add suva/dill to the saag - it imparts a great flavour.

2. Ready to eat, canned sarson ka saag ( I forget the brand) is also available in the market. For those who have never tasted sarson ka saag, this is a good option.

3. Other ways to make rotis: press the ball on a flat surface and flatten to make a roti OR roll the ball between two plastic sheets to form a roti.

4. If any of you know what bathua is called in any other language, please let me know too. :)

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