Makki ki roti and Sarson ka Saag is a classic Punjabi dish made in the winter season. Makki ki roti is flat bread made with coarse yellow corn meal. The dough is flattened with hand and cooked with ghee (clarified butter). Sarson is mustard greens or broccoli rabe, which is combined with spinach. The recipe makes 6 rotis.
Ingredients:
2 Cups coarse yellow corn meal
1 Cup hot water
1 teaspoon carrom seeds (ajwain)
1/2 teaspoon salt
ghee to cook the flat bread
Method:
1. In a large bowl, combine corn meal, carrom seeds and salt.
2. Pour 1 cup hot water. Cover and leave for a couple minutes. Gently knead the dough to a ball. There might be crack in the dough, but that is okay.
3.Make 6 medium size balls, rolling them to smooth balls and slightly flattening them. Keep them covered.
4. Place one ball on a clear plastic sheet dusted with corn meal. Place another plastic sheet on top. Gently flatten the ball with your palm to make a thick flat bread. It may not be a perfect round, but it is ok!
5. Spread 1-2 teaspoons of ghee on a hot skillet (thava) over medium heat. Gently place the flat bread on the skillet. Do not worry if the edges crack or break, seal with a little water or wet fingers. Cook until the edges are brown, and flip over to cook the other side, sprinkling another teaspoon of ghee.
6. Remove from skillet. Spread some ghee. Repeat the process with the remaining dough.
Serve hot with sarson ka saag.
Note:
Make sure the cornmeal you are using is not too old.
You can add a little wheat flour to make it more pliable. But the authentic recipe is made with only cornmeal.
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