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Punjabi Saag -Makki Ki Roti
Punjabi Saag -Makki Ki Roti

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Healthy atmosphere for self esteem transmits messages of heat, loving, and caring by physical signature, meeting the survival needs of food, clothing and shelter, and providing a sense of stability and order in everyday life.

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The healthy environment for self esteem must comprise recognition and acceptance of people for who they are. That comprehension and acceptance should not be based on the condition that they must first conform to a prescribed standard of behavior or conduct. This is unhealthy. Unconditional recognition and approval given in the form of service allows individuals to attain their greatest potential.

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We hope you got benefit from reading it, now let’s go back to punjabi saag -makki ki roti recipe. To cook punjabi saag -makki ki roti you need 24 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Punjabi Saag -Makki Ki Roti:
  1. Provide 1 bunch mustard leaves (sarson)
  2. Get 1/2 bunch bathua leaves (chenopodium)
  3. Provide 1/2 bunch spinach leaves
  4. Provide 1 cup chopped tender radish leaves (mooli ke patte)
  5. You need 2-3 inches white radish root
  6. Prepare 1 cup fenugreek leaves, chopped
  7. Provide 2 medium sized onions, chopped
  8. Use 3 medium sized tomatoes, chopped
  9. Get 2 inches ginger, chopped
  10. Use 2 green chilies, chopped
  11. Provide 7-8 garlic, chopped
  12. Provide 2-3 tomatoes
  13. Provide 1/2 teaspoon red chilli powder
  14. Get 1-2 pinch asafoetida
  15. Get 2-3 cups water
  16. Use 2 tablespoon maize flour
  17. Prepare As per taste salt
  18. Get For tempering ( 3 servings)
  19. Get 1 medium sized onion, finely chopped
  20. Prepare 1-2 tablespoon oil
  21. Use For Makki Ki Roti-
  22. Take 3 cups Makki ka Atta/ Corn Meal
  23. Take 1 tsp Salt
  24. Provide 2 tbsp Oil
Instructions to make Punjabi Saag -Makki Ki Roti:
  1. Firstly clean and chop all the greens, then wash the greens well. - In a pressure cooker or pan add all the ingredients listed under saag except for maize flour.
  2. Cover the pressure cooker and cook for 6-7 minutes or more. - If cooking in a pan, then cover and let the greens cook till done. Do check occasionally.
  3. Pour the greens along with the stock and maize flour in a blender. Blend till smooth.
  4. In another pan, pour the pureed greens. - Simmer for a good 25-30 minutes.
  5. Tempering for sarson ka saag. Chop onions and tomatoes. - In another small pan, heat oil or ghee.
  6. Add the chopped onions and fry them till light brown. Add chopped tomatoes and sauté them till they get softened.
  7. Add the prepared saag. stir and simmer for a couple of minutes. - stir ocaasionally.Add butter and mix it.
  8. For Makki Ki Roti–Mix makki ka atta, salt and vegetable oil in a bowl with your fingertips till everything is nicely combined. - Add warm water and knead a soft dough. - Cover and keep the dough aside for 10-15 minutes.
  9. Heat a griddle. - Take a sheet of parchment paper. - Divide the dough into 8-10 equal parts.
  10. Gently roll the dough into a 4-5 inch disc. - Remove the roti along with the bottom parchment on the hot griddle. - Gently remove the parchment. - Cook the roti from both the sides till brown spots appear.
  11. Apply ghee on top. - Serve hot with white butter, jaggery and sarson ka saag.
  12. Now prepare cone and fill with homemade butter and cream and make Chefs hat logo. Serve sarson ka saag hot with some chopped onions, whole green chilies and a dollop of butter with makki di roti, ghee and Shakker, homemade masala Gur and Chatti Ki Lassi.

Mustard Saag is cooked in almost every home in winter season. The budding stems of the crop are used as greens (saag), cooked in villages almost on daily basis. This typically Punjabi dish tastes really nice with Makkai Ki Roti (corn meal flat bread) and a dollop of fresh butter. Some people are great when working individually, while few others simply get fantastic results when in a team. Similarly few recipes are amazing all on their own, while the beauty of few others comes out when complimented by a fellow recipe.

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