Makke ki Roti Te Sarson ka Saag

                             Makke ki Roti

                       

                             Sarson Ka Saag

 

#Makkekiroti

#Sarsonkasaag
 

 Winter is unimaginable without this combination of Makke ki Roti and Sarson ka Saag!

And Makke no Roti need not to be yellow only, I added beetroot juice and spinach-cilantro puree to color it red and green respectively. Also instead of Mustard greens, I used Rapini which an elderly Aunty advised me to use in Sarson ka saag with spinach and Methi leaves definitely it gave me superb results. My saag also contains half Turnip and 2 Broccoli florets which only enhances the flavor and texture. So, it can be called Green Goodness Saag.

 

 Nothing is more quintessentially Punjab than sarson ka saag and makkai ki roti, it’s an earthy hearty food abundant in flavour, nutrients and colour; much like the land and the people it belongs to. Picture fields of golden yellow flowers on the foothills of the magnificent Himalayas, the region sarson has been indigenous to for more than 5 millenniums. Sarson is a winter and spring fare and its seasonal abundance in Punjab, on both sides of the Wagah, makes it a Punjabi favourite for the rustics and the urbanites alike. 

 

 

Traditionally, the real sarson ka saag is cooked sans masala, just a dash of salt and ginger, mixed in with the greens; mustard greens, green chilli, spinach, bathuaor mithi (pigweed and fenugreek).  It was said to be slow-cooked and hand stirred in its own water until it reached the desired edible creaminess of freshly churned butter, and then laden with fried onions and topped with farm fresh butter and devoured for simple goodness.

People hailing from Uttar Pradesh shallow fry sarson and top it with tomatoes and yogurt to overwhelm its strong peppery and bitter taste, an entirely different style of cooking. Sarson has an almost pungent taste to it and is therefore cooked in the company of other greens, broccoli, radish, spinach, pigweed, fenugreek and at times turnip.We people of U.P. Make it yummier than Punjabi original saag!

I added spinach-cilantro puree in one portion of aata, beetroot juice in second and turmeric powder in third portion of aata to give the rotis vibrant natural colors.

 

Saag