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Come winters and one instantly switches to warmer, fortifying foods, especially in the northern parts of India. One such delicious delicacy is sarson ka saag served with makki ki roti - a popular North Indian dish made using vegetables like spinach, mustard greens, and collard greens. This hearty dish, originally from Punjab, is a winter staple. Saag isn’t just a delicious mélange of spices and greens but is also rich in vitamins, calcium and potassium besides having a low-calorie count. A typical meal of sarson ka saag is incomplete without makki ki roti smeared with white butter or ghee.
Prepared with corn meal or makki ka atta, makki ki roti is a gluten free Indian bread that can be vegan too if you avoid ghee and use vegetable oil instead. It comes with multiple nutritional benefits. In Punjab, you’ll find it to be soft but in Uttar Pradesh, where it is also called Makai Roti, it’s made thick and crisp. While it isn’t a tough task to make makki ki roti at home, it does require certain tricks and tips to perfect though. If you are planning to make sarson ka saag at home paired with makki ki roti, we’ve got some great tips that can come in handy.
1. Makki flour is gluten-free and so you may find it a little tricky to assemble the dough as we do for regular rotis made of atta. To tackle this, you can simply add a teaspoon or two of wheat flour to the dough.
2. To make softer rotis, always use lukewarm water while kneading the dough.
3. While cooking, make sure the flame isn’t on high. Cooking makki roti on high flame can leave your roti uncooked from within. The flame should be medium.
4. Keep the remaining dough covered while making the roti.
5. You can use parchment paper on the roti while rolling it. Simply flip the parchment with the roti over the griddle and pull off the parchment while the roti stays on the griddle. This eases the process of rolling and lifting the roti on the griddle.
