Cherry & Dennis Helper Habitat

Pakistani Saag with Makki Roti

巴基斯坦芥菜蓉配粟米烙餅

Pakistani Saag with Makki Roti — finished dish

Total time: 135 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Mustard greens and spinach become Punjabi Sarson ka Saag, thickened with a little cornmeal and served with fresh Makki roti.

01

Ingredients

Main ingredients

700 g mustard greens
350 g spinach
350 g fine cornmeal
60 g whole-wheat flour
60 g unsalted butter

Saag seasoning

1 tbsp minced ginger
1 tbsp minced garlic
2 pieces green chillies
1 tsp salt
200 ml water for cooking greens
2 tbsp cornmeal for saag

Roti seasoning

200 ml warm water
1/2 tsp salt

Pakistani Saag with Makki Roti — ingredients

02

Tools

cutting board
knife
deep pot
stick blender
frying pan
spatula

Pakistani Saag with Makki Roti — tools

03

Steps

Pakistani Saag with Makki Roti — Wash greens leaf by leaf, drain and chop

Step 1

Wash greens leaf by leaf, drain and chop

Wash greens leaf by leaf, drain and chop.

Pakistani Saag with Makki Roti — Add greens, chillies and 200 ml water to a deep pot

Step 2

Add greens, chillies and 200 ml water to a deep pot

Add greens, chillies and 200 ml water to a deep pot.

Pakistani Saag with Makki Roti — Cover and simmer 45 minutes until completely soft

Step 3

Cover and simmer 45 minutes until completely soft

Cover and simmer 45 minutes until completely soft.

Pakistani Saag with Makki Roti — Blend to a thick puree retaining a little fibre

Step 4

Blend to a thick puree retaining a little fibre

Blend to a thick puree retaining a little fibre.

Pakistani Saag with Makki Roti — Add two tablespoons cornmeal, half the butter, ginger, garlic and salt; simmer fifteen minutes

Step 5

Add two tablespoons cornmeal, half the butter, ginger, garlic and salt; simmer fifteen minutes

Add two tablespoons cornmeal, half the butter, ginger, garlic and salt; simmer fifteen minutes.

Pakistani Saag with Makki Roti — Mix cornmeal, whole-wheat flour and salt

Step 6

Mix cornmeal, whole-wheat flour and salt

Mix cornmeal, whole-wheat flour and salt.

Pakistani Saag with Makki Roti — Add 200 ml warm water gradually and knead into soft, uncracked dough

Step 7

Add 200 ml warm water gradually and knead into soft, uncracked dough

Add 200 ml warm water gradually and knead into soft, uncracked dough.

Pakistani Saag with Makki Roti — Divide into eight and press into rounds between plastic sheets

Step 8

Divide into eight and press into rounds between plastic sheets

Divide into eight and press into rounds between plastic sheets.

Pakistani Saag with Makki Roti — Preheat a frying pan over medium and add one roti

Step 9

Preheat a frying pan over medium and add one roti

Preheat a frying pan over medium and add one roti.

Pakistani Saag with Makki Roti — Cook each side two to three minutes until brown-spotted

Step 10

Cook each side two to three minutes until brown-spotted

Cook each side two to three minutes until brown-spotted.

Pakistani Saag with Makki Roti — Brush remaining butter over hot roti and saag

Step 11

Brush remaining butter over hot roti and saag

Brush remaining butter over hot roti and saag.

Pakistani Saag with Makki Roti — Serve the mustard-green puree and corn roti together while hot

Step 12

Serve the mustard-green puree and corn roti together while hot

Serve the mustard-green puree and corn roti together while hot.

Common mistakes

Blending undercooked greens leaves them fibrous; dry corn dough cracks during shaping and turning.

Tips

A little wheat flour helps bind gluten-free cornmeal; press each roti only when ready to cook.