Friday, June 22, 2012

Sarson ka Saag / Makki ki Roti

Following my earlier post on" How to clean saag" here comes another post in " Mom's Special" series, Saag & makki ki roti which is a very famous North Indian main course. Accompanied with some home made butter & buttermilk -it happens to be one of my most fav's . So without further ado let's get on to the recipe.

Ingredients for Saag:
1-2 bunches of saag/ broccoli rabe
1 tomato
1" piece of ginger
2-3 green chillies
salt & turmeric powder
2 tablespoons of makki ka atta ( yellow corn flour) or besan( gramflour)
1/2 cup water

For the tempering : 
2 tablespoons of oil
2 onions chopped
3 tomatoes finely diced
2-3 " piece of ginger
7-8 green chillies
5-6 garlic pods finely chopped
2-3  whole red chillies
1 tsp methi seeds
pinch of hing / asafoetida powder
2 tsp coriander powder
1 tsp garam masala


Transfer the chopped & washed saag to a pressure cooker. Add a tomato, 1" piece of  ginger, 2-3 green chillies , salt & turmeric powder & give it upto 2 pressures. Let it cool , then give it a quick pulse in the blender / make sure not to pulse it to a paste, should be a little coarse. Transfer  it back to the pressure cooker or another deep dish , dilute 2 tablespoons of makki ka atta or besan in 1/2 cup of water & add to the saag mix. This really helps in making the saag oooeey goooey & also takes away the sourness of the saag . Bring the mixture to a boil, lower the flame & let it simmer on low heat for about 1/2 an hour.
Keep stirring in between &  be very careful while stirring as the mixture tends to splutter a lot. I generally cover the dish with a lid while the saag is simmering & then just open to stir & cover again.
Meanwhile prepare the tempering : heat oil in a pan & add the methi seeds  & red chillies- let them brown. Now add onions, ginger, garlic & green chillies & saute everything until the onions are perfectly brown, add hing & coriander powder & stir, now add tomatoes & stir till the tomatoes  are  perfectly cooked, add garam masala & add this temper to the simmering saag. Let the saag simmer for another 10 mins & it is ready to eat. Serve topped with desi ghee( clarified butter ) or home made fresh butter accompanied by makki ki roti. 

For the Makki ki Roti:

2 cups of yellow corn flour ( will make about 8 roti's) 
 Lukewarm water as required for kneading the dough
Oil for frying
Transfer corn flour to a wide dish ( I generally use the steel parat for kneading the dough)
Start adding water & knead the dough. In the beginning  it seems to be very crumbly but adding water & kneading it continuously will make it very soft & pliable. I genrally knead it in batches & each batch for atleast 5-6 minutes  ( just like bread dough) & the dough becomes very soft & easy to handle. Pinch tangerine size balls from the dough, sprinkle some corn flour on the rolling board , place the ball of dough on it & start rolling it with your hands in clockwise motion. I know it takes some practice but this is the only way I have learnt to make it from my mom. Transfer the rolled roti to a hot tawa or skillet & fry from both sides . I generally fry them just like we would do for parathas. Yummy roti is ready , enjoy with saag & don't forget to have it some jaggery & desi ghee as well.