Makki Ki Roti, Sarson Ka Saag, Amritsari Kulcha & Pindi Chole ( Punjabi Cuisine )

Makki atta (maize flour): 2 cups ?
Warm water ?( approximately 1/2 cup to 3/4 cup )
Ghee: 3-4 tablespoon (or butter)

Sieve the flour. Add warm water and knead well to make a soft dough. Make round balls of the dough. Roll out rotis of the dough on a rolling board.

Use a little dry makki atta to make the rolling easier.

Cook on both sides on a hot tawa on a low flame. Brush the roti with ghee while cooking.

Before serving, apply white butter or ghee and serve with Sarson ka saag and gur (optional)

Sarson (green mustard leaves): 1kg
?Palak (spinach leaves): quarter kg
?Garlic, finely chopped: 2-3
?Onion, finely chopped: 1 large
?Ginger-garlic paste: 2-3 tablespoon
?Red chilli powder: half teaspoon
?Ghee (pure desi ghee): 3 tablespoon
?Salt to taste
?A pinch of sugar
?Fresh white butter

Chop the sarson leaves along with the tender stalk finely. Chop the palak leaves and add it to the sarson leaves along with the chopped garlic. Add water and salt. Cook on a low flame until the leaves are tender.

Grind the leaves into a thick paste.

Heat the ghee and add the chopped onions.

Stir-fry for a few minutes and then add the chilli ginger paste. Stir-fry again.

Add the red chilli powder.

Add the green leaves paste and allow it to simmer on a low flame for about 15-20 minutes.

Add salt to taste and a pinch of sugar. Serve hot garnished with fresh white butter and makki roti and gur (optional).

Maida (plain flour): quarter kg ?
Dry yeast: quarter teaspoon
Baking powder: half teaspoon
Warm milk: half cup ?
Curd: quarter cup ?
Sugar: 1 teaspoon
?Salt to taste ?
Melted butter

Sieve the flour. Add sugar and salt to taste. Dissolve the yeast in warm water. Put the curd in the centre of the maida and add the baking powder over it. Leave for some time. When small bubbles appear, add the yeast solution. Rub the above ingredients into the flour.

Add the warm milk. Knead well to make a dough that should be neither soft nor stiff. Keep aside the dough for 5-6 hours. (The dough should increase in volume).

Roll out the kulchas with the help of a rolling pin. Roast in an electric tandoor or a gas tandoor. When cooked, brush with butter and serve with Pindi chole.

Soak the kabuli chana and chana dal for about 8 hours. Pressure cook until soft and tender. Drain water.

Grind the cinnamon, cloves, anardana, onions, tomatoes, ginger and green chillies in a mixer grinder to get a paste.

Heat the oil. Stir-fry the paste on a low flame for a few minutes. Then add the remaining masalas and salt to taste.

Add the channas. Mix well. Cook on a low flame for some time.

Sprinkle coriander leaves and serve hot with Kulchas and vinegar onions.

Recipe & Photo Credit - The Hindu & Ms Sujata Malani