Aryan Desi Makki Atta (Cornmeal) 1.5kg

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Sarson is known as mustard greens in English and saag is generally used for a spiced curry made of greens so Sarson ka saag is basically a spiced mustard greens curry. At this point, I transfer the dough to a sheet of parchment paper. Remember to have some anti-slip sheet beneath the parchment so that it doesn’t slip as you roll the roti. Our other winter favorites recipes are - Methi Thepla, Palak Paneer Paratha Recipe, Gajar Halwa, and Til Chikki (Gajak). Definitely give these a try! What is Sarson ka Saag Now, take a plastic sheet or parchment paper. Grease the plastic sheet and place it on a rolling stone. Take one dough ball and place it in between the sheets of plastic. Drizzle some oil on top of it. Fold the plastic sheet over the dough ball. Flatten the dough ball with your hands. While makki ki roti and sarson ka saag is a bomb combination, this corn meal bread tastes great with almost all the Indian curries. Not only in Punjab, it is quite popular in Rajasthan too, where it is eaten with kadhi.

Just before rolling, knead each dough ball again. This is an opportunity to add more water as needed to smoothen the ball and make it pliable for easier rolling and round rotis. My husband's Nani (grandmother) makes the best saag and she always makes it when we visit Delhi during winters. Makki ki roti is made with yellow-colored Makki flour ( maize flour /cornmeal) made with corn kernels. Not to be confused with cornflour as they are two different things. Cornflour is a superfine white flour that is used as an abiding agent for curries and soups. Cook one side until it has brown spots, then flip and cook the other side too. Apply ghee to the cooked side and flip and cook until both sides are evenly cooked. Finally, serve this hot and tasty methi makka paratha or methi makai paratha with aloo sabzi, Methi Chutney, and Gajar Mooli Gobhi Achar.

Makki Ki Roti Benefits

These maize flour roti can be a little difficult to work with when you first start. As such, I have showntwo methods of rolling makki ki roti in the step-by-step photos; use whichever method makes the most sense to you. Other Ingredients– You will also need red chili powder, salt, freshly squeezed lime juice, asafetida (hing), fresh ginger, garlic, green chillies, plain yogurt (dahi, curd), and vegetable oil to make this corn meal dhokla recipe. Start the Instant pot on saute mode (low) (after pureeing the saag) or transfer the saag to a heavy-bottomed pot. Add Makki atta and mix until smooth. Maize contains phytochemicals like carotenoids, phenolic compounds and phytosterols providing health benefits in humans and therefore the potential to reduce the risk of major chronic diseases. Many studies have shown to have anti HIV activity due to the presence of lectin. Resistance starch (RS) content in maize is almost 39.4/100 g of RS, which produces short chain fatty acids in the large intestine reducing symptoms of diarrhoea, which altogether reduce the risk of cancer, atherosclerosis, and obesity-related complications. They can also have a prebiotic effect. Makki ki roti is most often served with Sarson ka Saag (sautéed and spiced mustard greens) and a few jaggery cubes; this delicious combo is quite famous and is very healthy.

Sarson = Mustard. Saag translates to greens. Also known as Sarson da Saag or Punjabi Sarson da Saag, it is a rustic dish from north india made by cooking together mix of green leafy vegetables along with root vegetables like turnip & mooli (daikon). Makki di rotiis a bit heavy on the stomach when compared with other flatbreads, so I like to add carom seeds (ajwain) to help with digestion. The little bubble will start appearing in about 1 minute (approx.) and with the help of a spatula turn the makai ki roti over to the other side and cook for a few seconds. You can add some ajwain (Carom Seeds) in the flour and make Ajwaini Makki di Roti as well. Serving Suggestions

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Add the greens to a large pot. Add daikon, ginger, turnip, garlic, salt and cumin. Cover and cook the saag until everything is mushy. Use cornmeal or corn flour (makki ka atta) that is yellow in color. Do not use cornstarch which is white in color. These two are of different varieties. You may use a rolling pin too here, whatever you prefer. I just do with my hands since I like the look of the rotis better when I pat and roll with hands. Roll until it reaches a diameter of 7-8 inches. Oil – Helps bind the dough. Only a few tablespoons are added as oil enhances the roti’s taste and keeps it softer for a more extended period. Divide dough into 8 to equal size balls. Using a rolling pin or a tortilla press, dust the dough portions on wheat flour flour or maida and roll out into a 6 inch diameter circle.

Makki Ki Roti – a winter staple in North India. This flatbread is gluten-free and is made with corn flour. Now, using your fingers, spread the dough ball. Move your fingers in a circular motion and pat the dough until it forms a large circle. Lift the plastic sheet from the top of the roti. Carefully transfer the roti onto your palm. My saag recipe is very simple. I learnt from our cook during our stay in Punjab for a few years that the saag should taste of greens and not of spices.Increased Cardiovascular Risk: Using too much ghee or oil in the cooking of makki ki roti can result in a larger consumption of harmful fats. Tempering is where the real taste of the saag lies. It is the final touch and if you really put effort in making the tempering, the saag will taste hearty and delicious. Make it with a generous amount of mustard oil and onions, ginger, green chilies and tomatoes. Fresh methi or dried fenugreek leaves – You can add 1/2 cup of chopped fresh methi leaves or 3 tablespoons of dried methi leaves to this recipe for added nutrition.