Makke ki Masala roti or paratha

   Makke ki Masala Roti or Paratha 

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HOME»BUZZ»DID YOU KNOW THIS INTERESTING FACT ABOUT PUNJABI DISH MAKKI KI ROTI, SARSON KA SAAG?

Did You Know This Interesting Fact About Punjabi Dish Makki ki Roti, Sarson Ka Saag?

Punjab is highly popular across the country for its lip-smacking dishes, which include Parathas, Lassi and Amritsari Kulcha, to name a few.

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By: Buzz Staff

Local News Desk

Last Updated: DECEMBER 17, 2022, 13:59 IST

Delhi, India

The cereal grain came to India in the 16th century from Europe.

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There are numerous traditions followed in India, and they vary from state to state. The same goes for regional food across the nation. For instance, Maharashtra is known for Vada Pav and Bihar is famous for Litti Chokha. Similarly, Punjab is popular for Makki Ki Roti and Sarson Ka Saag. However, did you know that while the state is famous for this dish, its ingredients aren’t indigenous to the state?

Punjab is highly popular across the country for its lip-smacking dishes, which include Parathas, Lassi and Amritsari Kulcha, to name a few. And, one of them is Makki Ki Roti (maize bread) and Sarson Ka Saag, which is a curry made from mustard greens. While the dish is said to have originated from Punjab, maize is indigenous to Europe and only came to India about 400 years back.

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The cereal grain came to India in the 16th century from Europe. It was also extensively grown and consumed in Mexico and South Africa. However, it is believed that during the India-Pakistan partition, migrants on the streets regularly consumed maize bread and mustard greens. It slowly became everyone’s favourite. Ever since then, the dish is considered one of the specialities of Punjab.

However, the history of maize bread and mustard greens, which are considered to be an integral part of Punjab’s culture, is said to be about 2,500 years old. It even has a mention in the Sushruta Samhita. Back then, mustard seeds and oil were used to cook maize bread and mustard greens, and the dish was served with desi ghee. It was used to enhance the flavour of the dish. Even today, people use butter or ghee to enhance the flavour of the popular Punjabi dish.

Ingredients:

1. Makke ka aata-2 cups

2. Boiling water-1cup

3. Salt

4. Red chilli powder and crushed chilli flakes

5. Turmeric powder-1/2 tsp.

6. Black pepper powder-1/2 tsp.

7. Ajwain- 1 tsp.

8. Coriander leaves 

9. 1 tsp. Oil or ghee for dough

10. Kasoori methi-1 tsp.

11. Small onion- finely chopped

12. Green chillies-2 finely chopped

13. Ghee or oil for shallow frying 

Method: 

* In water, add all the spices and let it boil.

* Add aata and with the help of a serving spoon, mix it.

* Cover the pan and leave aside to cool a little bit. 

*Transfer into a mixing bowl while still pretty warm and knead it adding ghee, onion and green chillies. 

* Make rotis and carefully transfer to the tawa and make paratha,  keep in mind that it will absorb more oil or ghee than normal paratha. 

* Cook it crisp till light brown spots are formed on both sides.

I served this with Mushroom Curry, Green chillies pickle and Jaggery but it was so crisp and tasty that most of paratha I fi ished as such with Gur! Nothing else was needed, you can also serve it to kids with tomato ketchup and they are going to enjoy for sure. O