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28 states: Makki Ki Roti and Sarson Ka Saag

February 07, 2014 17:47 IST

28 states: Makki Ki Roti and Sarson Ka Saag

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We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Punjab's Makki Ki Roti and Sarson Ka Saag.

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi
Masor Tenga, Assam's fish curry recipe
Gujarat's special Khandvi
Kerala's Irachi Ishtu
Madhya Pradesh's Bhutte ka Kees
Bihar's Litti Chokha
West Bengal's Daab Chingri
Odisha's Chenna Poda

We have, as always, been inundated with your responses. Today, Sanjeev Bhardwaj shares this recipe of Punjab's Makki Ki Roti and Sarson Ka Saag.


Ingredients

for Sarson Ka Saag

  • 1 kg Sarson Ka Saag
  • 1/2 kg Spinach
  • 2 Green Chillis
  • 10 Flakes of garlic
  • 20 gm Ginger
  • 1 large onion (chopped)
  • 2 large tomatoes (grated)
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Desi Ghee
  • 1 tbsp Besan
  • 1 tbsp Kasoori methi

for Makki Ki Roti

  • 1/2 kg Makki Ka Aata
  • Cut soya or Corriander
  • Salt

Method

for Sarson Ka Saag

  • Remove the stems and wash sarson ka saag and the spinach and cut them into small pieces.
  • In a pressure cooker cook the saag, spinach, garlic, green chilli, ginger, salt and 200 ml water.
  • After the first whistle, lower the heat to simmer and cook for 30 minutes.
  • Leave until it gets cold.
  • Grind the cooked vegetables into a paste adding one table spoon of besan to lend consistency.
  • In a pan, heat a tablespoon of oil and fry onion, followed by tomatoes.
  • Add asafoetida, garam masala, red chilli and turmeric.
  • When the oil separates, your masala is ready.
  • Add the saag paste and cook on low heat for 20 minutes.
  • You can add hot water if the saag paste is thick.
  • Serve with desi ghee and Kasoori Methi.

for Makki Ki Roti

  • Take lukewarm water and make a dough adding salt and green-cut soya or coriander leaves, leave it for 15 minutes.
  • Take a plastic sheet on a rolling board
  • Roll a bit of the dough into a small ball
  • Add a little oil and pat it into a circular shape
  • To avoid the dough sticking to your hand, dip it in water before you begin. It requires a bit of skill.
  • Heat the tawa and place the Makki ki Roti on slow heat.
  • Cook the roti adding drops of cooking oil on both sides.
  • When it is cooking take a fork or sharp edge knife and pierce all over, so that it will also cook from inside.
  • Serve this with saag adding home-made butter of any butter or desi ghee.

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Love to cook? Care to share?

Here are the other recipes we are looking for along with photographs

Arunachal Pradesh: Smoked Pork In Sengmora Xaak

Chhattisgarh: Dehrori

Goa: Bebinca

Gujarat: Khandvi

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Karnataka: Pandi Curry

Kerala: Irachi Ishtu

Madhya Pradesh: Bhutte Ka Kees

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

West Bengal: Daab Chingri

***

We are inviting you, our dear readers, to share with us your special recipes of these dishes.

Tell us how you make any of the dishes listed above.

Simply mail your recipes along with a photograph of the dish to getahead@rediff.co.in with the subject line 'Indian Recipes'.

We will publish the most lip-smacking, mouth-watering and yummiest recipes right here in Rediff.com and India Abroad.


Image: Makki ki roti and Sarson ka saag