Originally this recipe belongs to Punjab, a northern most state of India. Everyone in my family loves this rich, buttery dish.
1. ‘Makkai di roti’ means ‘sweet corn flour bread’ which is similar to Mexican Mazda flour.
2. ‘Sarso da saag’ means ‘mustard leaves curry’.
You need two special ingredients: 1. A bunch of Mustard leaves and 2. Sweet corn flour available in Indian grocery store also known as makkai atta (not corn flour).
Originally Sarso da saag has mustard leaves & spinach, but I tried it with mustard leaves.I like taste of mustard leaves, but if you don’t then try it with both (mustard & spinach) half and half.
4 tablespoon of ghee (clarified butter or normal butter)
1 bunch of Mustard leaves
1 jalapeño chilly
5 cloves of garlic
1/2 medium onion
1 teaspoon cumin seeds
4 tablespoons of cream cheese (or heavy whipping cream)
Salt & pepper
1/2 cup of water
Grind water, washed mustard leaves with or without branches, jalapeño into a fine sauce like paste. Add water if too thick.
Now in a pan take ghee, cumin seeds and let it brown a bit.
Add chopped garlic & onions.
Add mustard leaves sauce, salt & pepper.
Let it simmer until its bubbly.
Add cream cheese and serve hot with makkai di roti, salad, pickle, and yogurt raita.
Makkai di roti
4 cups of sweet corn flour. (Makkai da atta)
Water for the dough (almost 1 and 1/3 cups)
Ghee (top of your rotis)
Make a tough dough.
Heat up your frying pan.
Make rotis (using pin and hands). Please use plastic sheet, as this is little sticky dough.
Now heat them up on both sides.