Makki di roti and mixed saag. Makki ki roti recipe with step by step photos. Saag is a famous curry of Haryana and Panjab; and liked by almost everybody in India. Saag is served with most of the time with Makki ki roti.
Makki Ki Roti is a winter staple in Northern parts of India during winters often served with saag & butter! Makki ki roti can be little tricky to make. It uses makki ka atta (maize flour/corn flour) which is a gluten-free flour and as with any gluten-free flour, the trick lies in rolling and cooking it properly.
Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, makki di roti and mixed saag. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Easiest Way to Make Quick Makki di roti and mixed saag
Makki ki roti recipe with step by step photos. Saag is a famous curry of Haryana and Panjab; and liked by almost everybody in India. Saag is served with most of the time with Makki ki roti.
Makki di roti and mixed saag is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Makki di roti and mixed saag is something that I've loved my entire life. They're nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook makki di roti and mixed saag using 19 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Makki di roti and mixed saag:
- Get of Makki do roti.
- Make ready 500 gm of makai atta/maize flour.
- Make ready 1/2 tsp of salt.
- Get 2-3 cups of warm water.
- Take 1/2 cup of ghee/clarified butter.
- Take of Mixed saag.
- Get 1 bunch of sarson saag.
- Get 1 bunch of methi saag.
- Make ready 1 bunch of bathua saag.
- Prepare 1/2 bunch of palak saag.
- Make ready 5-6 leaves of from radish/muli patta.
- Get 1 pod of garlic.
- Get 2 of onions.
- Make ready 2 of green chillies.
- Make ready 1 inch of ginger.
- Make ready 1 of tomato.
- Take 2 tsp of ghee.
- Make ready 1 tsp of salt.
- Prepare 3/4 tsp of chilli powder.
A fantastic accompaniment with the ultimate Punjabi meal: Sarson ka Saag and Makki Di Roti! Add ghee and mix well and serve. This step by step photo recipe of Makki Ki Roti uses plastic sheet technique that makes rolling easier with rolling pin. Coriander leaves and carom seeds adds It is a popular punjabi flat bread made from corn flour and generally served with sarson da saag.
Steps to make Makki di roti and mixed saag:
- Wash and clean all the leaves properly at least 3-4 times with water... drain water and then finely chop them....
- In a pressure cooker add 500 ml water.. put on the flame and now start adding the leaves in little quantities and keep pushing in with the spoon till the leaves start releasing their own moisture..
- Then add salt and chilli powder to it... keep mixing..
- Roughly grind onion, green chillies, cloves garlic and ginger in a mortar and pestle... then add this to the leaves.add tomato slice as well..close the lid and cook for 5 -6 whistles on slow flame...
- Once the cooker is cooled.. open the lid and then with the wooden hand beater... muddle/blend till all the saag is ground properly... switch on the flame and then add makai atta to it and mix well till it becomes a little paste like texture....
- Then heat ghee in a kadhai, fry chopped onions and garlic to it fry till nice golden, add a little salt and chilli powder, mix well add water and mix again on high flame then add the mixed saag to it, keep mixing for another 2-3 mins and the mixed saag is done..
- Makki di roti: make a soft dough with the makai atta, salt and warm water (like normal flour dough). Note : Makai dough has a tendency to break while making the roti so use warm water when you start making the rotis... the best way is to use a saree/dress plastic... wipe it clean and then keep it on your kitchen counter.. then wet your hands and wipe the plastic with your hands....
- Make small balls from the dough,keep the dough at the centre of the plastic and cover with the other side of the plastic... then flatten the roti with your palm and then open the plastic... easily remove the roti from it and place on the hot tawa... cook on slow flame... should take 8-10 mins to cook from both sides..
- Then brush a little ghee on the rotis and serve hot with the mixed saag..
Makki is a Punjabi word for maize (corn) and a. Heat the tava and add a little ghee so that it does not stick. Key Ingredients: sarson saag, palak saag, bathua saag, water with a pinch of salt, makki atta, Green chilli, ginger, Onions, Garlic cloves, ghee. Sarson da saag te makki di roti is a quintessential Punjabi dish that is enjoyed by both Punjabis and non-Punjabis alike. India has a diversed cuisines which are authentic to its different states.
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