Desi Makki Atta is high in fiber, iron and minerals, making it a healthier alternative to white flour. It is also gluten-free and easy to digest, which makes it ideal for those with dietary restrictions or special health needs. The main advantage of using Desi Makki Atta over other types of flour is that it retains more of its nutrients and vitamins during the milling process. It also has a unique flavor and texture, making it perfect for traditional Indian dishes. Sarson = Mustard. Saag translates to greens. Also known as Sarson da Saag or Punjabi Sarson da Saag, it is a rustic dish from north india made by cooking together mix of green leafy vegetables along with root vegetables like turnip & mooli (daikon). I prefer to make Makki Ki Roti fresh, as they taste the best that way. When stored, it tends to become a little dry. But if you have leftovers, cover it in foil paper and store in the fridge for 2 to 3 days. Reheat it in microwave for about 15 to 20 seconds, smear some ghee on top and serve. Rapini greens. You will see small broccoli like flowers at the end of its stems and its available again in the greens section.

Add atta (whole wheat flour) to make the rolling easier: if you want to simplify the rolling process, you can add some wheat flour to the dough. While makki ki roti and sarson ka saag is a bomb combination, this corn meal bread tastes great with almost all the Indian curries. Not only in Punjab, it is quite popular in Rajasthan too, where it is eaten with kadhi. Similarly, If you are looking for more North Indian Recipes, I would like to share my other North Indian Recipe collection with this post of Kasuri Methi Makai Paratha Recipe | Dry Methi Makki Paratha Recipe | Sukhi Methi Makai Paratha Recipe.Makki atta aka makke ka atta is a gluten-free flour and is easily available in the market throughout the year. But in the winter season, it is even more in demand. You can make roti, paratha, poori, kachori, and even stuffed parathas from this gluten-free flour i.e. makki ka atta. Makki Atta Recipes Collection Fresh Mustard greens bunch is available in most grocery stores like Walmart and sprouts so I use that. At this point, I transfer the dough to a sheet of parchment paper. Remember to have some anti-slip sheet beneath the parchment so that it doesn’t slip as you roll the roti. Tempering is where the real taste of the saag lies. It is the final touch and if you really put effort in making the tempering, the saag will taste hearty and delicious. Make it with a generous amount of mustard oil and onions, ginger, green chilies and tomatoes. Sabudana flour or tapioca flour– flour made fromtapioca pearls. Can be used to make sabudana dosa and idli.

In pan heat ghee, add the red chilies (broken in half or keep them whole for less heat), hing (asafoetida ), saute for few seconds, and add the onions. Cook until the onions are soft. Divide the dough into 8 equal portions and work with one portion at a time. Make a smooth round ball and flatten it slightly between your palm.Water - for kneading the dough. This dough is not like traditional roti dough so use hot water to knead it. Sooji – cream of wheat(both coarse and fine). Used in making sooji halwa, rava dosa, rava kesari, rava upma. Maida all purpose flour or plain flour used for making naan, bhatura, luchi, kulcha, muffins, cakes. Atta is more healthier than maida. Makki di rotiis a bit heavy on the stomach when compared with other flatbreads, so I like to add carom seeds (ajwain) to help with digestion.