Title: How to Make Makki Ki Roti & Sarson Da Saag | Authentic Punjabi Winter Special

Description:
Dive into the flavors of Punjab with this classic combination of Makki Ki Roti (cornmeal flatbread) and Sarson Da Saag (mustard greens curry). This traditional winter delicacy is packed with nutrients, earthy flavors, and is best served with a dollop of butter and jaggery. Follow this step-by-step recipe to recreate the authentic taste of Punjab in your kitchen!

In this video, you’ll learn:
1️⃣ Ingredients for Makki Ki Roti and Sarson Da Saag
2️⃣ Step-by-step process for preparing both dishes
3️⃣ Tips to get the perfect roti texture and saag consistency

✨ Ingredients:

For Sarson Da Saag:
• 2 cups mustard greens (sarson ke patte)
• 1 cup spinach (palak)
• 1/2 cup bathua (optional)
• 1/4 cup radish leaves (optional)
• 1 medium onion (finely chopped)
• 2 medium tomatoes (finely chopped)
• 3-4 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2-3 green chilies (slit)
• 2 tablespoons maize flour (makki ka atta)
• 2 tablespoons ghee or butter
• 1/2 teaspoon cumin seeds
• Salt to taste

For Makki Ki Roti:
• 2 cups maize flour (makki ka atta)
• 1/4 cup warm water (adjust as needed)
• A pinch of salt
• Ghee or butter for serving

👩‍🍳 Steps:

For Sarson Da Saag:
1️⃣ Cooking the Greens:
1. Wash and chop mustard greens, spinach, and other greens.
2. In a large pot, add greens with 1-2 cups of water, green chilies, and a pinch of salt. Cook on medium heat for 20-25 minutes until softened.
3. Mash the cooked greens using a hand masher or blend coarsely for a traditional texture.

2️⃣ Preparing the Masala:
4. Heat ghee in a pan. Add cumin seeds and let them splutter.
5. Add garlic, ginger, and onions. Sauté until golden.
6. Add tomatoes, turmeric, and salt. Cook until soft and oil separates.

3️⃣ Combining the Saag and Masala:
7. Add the cooked greens to the masala. Mix well.
8. Gradually add maize flour while stirring to thicken the saag. Simmer on low heat for 10-15 minutes.
9. Finish with a dollop of butter before serving.

For Makki Ki Roti:
1. In a mixing bowl, combine maize flour, a pinch of salt, and warm water. Knead into a soft dough.
2. Divide the dough into small portions and roll each into a roti shape using your hands or by patting it gently on a flat surface.
3. Heat a tawa (griddle) and cook the roti on medium heat until golden brown on both sides. Use a little ghee or butter while cooking for added flavor.

Serve hot Makki Ki Roti with Sarson Da Saag, a dollop of butter, and sides like jaggery (gur) or pickles for an authentic Punjabi feast!

💡 Tips:
• Use fresh greens for the best flavor and texture in the saag.
• Knead the makki ka atta with warm water to make the dough pliable and easy to shape.
• Add grated radish to the roti dough for extra flavor.

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