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Neha 
Makki ki Roti or Cornmeal Flat Bread, almost always paired with Sarson ka Saag, is a classic example of the robust Punjabi cuisine. This quintessentially winter lunch is made in almost every Punjabi household. Makki ki roti is a little different from the regular whole wheat flour chapattis. They are essentially to be made using warm water and they do not roll easily. One can use dry flour to roll them out between parchment paper or butter paper but I make them the rustic way my Mum used to make, using my palms. You will notice here that the Saag that I cooked is not the pureed type that one finds in the restaurants. Mustard greens or the Sarson ka Saag in most families is cooked and then pureed before being loaded with cream and butter. In my view cooked that way, the texture and the flavour as well of the saag, is totally lost. I still have not been able to develop a taste for this sort of pureed Sarson ka Saag or ‘Ghotma Saag’ as it is traditionally called. Besides, Sarson Ka Saag is a true manifestation of the robust Punjabi cuisine, it gives me another reason to cook and serve it in its rustic textural form. Feel free to puree it in the food processor but I would suggest you try enjoy it in its original textural form before that.So lets start the recipe..
After I apply the butter on the cooked flat bread, I usually poke it with my finger so that the butter goes deep and is well absorbed by the flat bread.
Delicious chole recipe prepared with versatile spices.
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SARSO KA SAAG IS VERY HEALTHY WITH MAKKI KI ROTUI IN WINTER
MUKTI
SARSO KA SAAG IS VERY HEALTHY WITH MAKKI KI ROTUI IN WINTER
MUKTI
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