Shalgam & Makki Di Roti

Shalgam Curry & Makki di roti

Shalgam is also known as turnip or white turnip, is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot.

 

It's a winter crop. As a root crop, turnips/shalgam grow best in cool weather; hot temperatures cause the roots to become woody and bad-tasting.

 

Shalgam curry is an easy to make, delicious and a popular dish in north part of India. I like Shalgam curry with Makki di Roti (a bread of maize) and this combination is also popular in Punjab.

 

However, shalgam curry can also be served with Indian breads like roti or plain paratha or with rice - plain rice or jeera [cumin] rice.

 

There are many versions of shalgam curry and I am sharing here with you the one which my mother use to cook. Shalgam curry with Makki di roti is a traditional dish of Punjab.

 

When you buy turnip/shalgam then keep in mind to choose the small ones as they taste the best. The big mature turnip/shalgam taste slightly woody and bitter and some times are dry and fibrous from the center. So choose the small turnips/shalgam for the best result.

 

Makki Di Roti is a flat, unleavened Punjabi bread made from corn meal, primarily eaten in Punjab region of the Indian subcontinent. Like most rotis in the Indian subcontinent, it is baked on a tava.

 

Literally, makki di roti means "bread of maize" in the Punjabi language. Makki di roti is yellow in color when ready, and has much less adhesive strength - which makes it difficult to handle.

 

Makki di roti is generally made during winter in Punjab and is perhaps best known when accompanied with shalgam curry or saag (especially sarson da saag i.e. cooked mustard green leaves), makkhan (butter) and buttermilk.

 

  Recipe Servings: 4
  Cooking time: 35 Minutes

Ingredients

For Mix Vegetable Curry

  • Shalgam/Turnip (cut into florets) - 600 grams
  • Tomatoes - 2 medium
  • Onion - 1 medium
  • Green Chilli - 1
  • Garlic - 4 cloves
  • Ginger - 1"
  • Turmeric Powder - 1/2 tsp
  • Dry Coriander (Sukha Dhaniya) - 1/2 tsp
  • Red Chilli Powder - 1/2 tsp
  • Salt - taste
  • Sugar - 1 tsp or as required
  • Oil - 1 tbsp
  • Water (for gravy) - as required
  • Fresh Coriander (chopped) - to garnish (optional)

 

For Makki Di Roti

 

  • Makki ka atta (Cornmeal/Maize flour) - 1.5 cups
  • Whole Wheat Flour (Atta) - 1/4 cup
  • Ajwain (Carom seeds) - 1/2 tsp
  • Red Chilli Powder - 1/2 tsp
  • Water - to knead dough
  • Oil/Ghee - for shallow frying
  • Salt to taste

Preparation

For Shalgam Curry

 

  • Wash Shalgam/Turnips properly with water. Peel the skip of the shalgam and cut it into cubes. Keep it aside for later use. Taste the turnip and add sugar later accordingly.

 

  • Grind onion, tomatoes, ginger, garlic and green chilli in a blender or a grinder and make into a smooth puree. You may add a little water to make a puree. Keep it aside.

 

  • Heat 1 tbsp of oil in a pressure cooker on a medium flame. Once oil gets hot add dry coriander (sukha dhaniya) into it. Let it sputter. Stir in between.

 

  • Now add already prepared puree of onions, tomatoes, ginger, garlic and green chilli into it. Mix well.

 

  • Add salt, turmeric powder and red chilli powder. Mix it well.

 

  • Cook it and stir occasionally till all water evaporates and it turns into a thick paste.

 

  • Then add already chopped turnip or shalgam into it and mix well. Then add water as per the quantity/thickness of gravy, you want to make. Mix again. Also add sugar according to the taste of the turnip.

 

  • Pressure cook on a high flame. When the steam starts to escape from the valve, switch to the medium flame and let it cook for 4 whistles or for 7 minutes.

 

  • Then switch off the flame and let the pressure drops on its own. Once done, open the lid.

 

  • You can mash some shalgam/turnips with the back of the spoon so as to make the gravy a little bit thicker.

 

  • If the curry/gravy appears thin, you may simmer it till it reaches the desired consistency.

 

  • And if the gravy appears thick, you may add boiled water into it and let it simmer for few minutes.

 

  • Shalgam curry is ready to serve.

 

  • You may also garnish it with some chopped fresh coriander leaves.

 

For Makki Di Roti

 

  • Take cornmeal in a big bowl. Add whole-wheat flour, ajwain, red chilli powder and salt to it and mix well.

 

  • Add water and knead it to make a medium soft dough. Add water slowly and gradually, do not pour at once.

 

  • Divide the dough into eight equal portions and shape into balls.

 

  • Slightly wet your palms with water and pat each ball between your moist palms to make a roti of medium thickness say 0.4 to 0.5 thickness.

 

  • Or you may use plastic sheets to roll them. Apply oil on the plastic sheet and roll out each ball between the folds of a greased plastic sheet.

 

  • Heat a tawa or a pan. When tawa or pan gets hot enough place a makki di roti on it.

 

  • Cook on moderate heat till one side is half-done. Turn over and spread some butter or oil over the surface.

 

  • Turn over the makki di roti and spread some more butter or oil on the other side. Cook till both sides are golden brown.

 

  • Repeat the same process with the remaining dough.

 

  • Before serving, heat the shalgam curry.

 

  • Serve hot Shalgam curry with hot Makki di Roti and enjoy with your loved ones.