What Punjabis Love: Makki di Roti & Sarson da Saag/Traditional Cornbread & Greens

Find out how this delicious dish is made, straight from the farm where the corn and greens are grown! (and find out how this dish relates to wrestling!) Makki ki roti is a flat, unleavened bread made from corn meal (maize flour), primarily eaten in the Punjab region of India and Pakistan; and in Jammu, Himachal, Haryana, Rajasthan, Gurarat, Uttar Pradesh, and Uttarkhand in Northern India. Like most rotis int he Indian subcontinent, it is baked on a tava. Saag (also spelled sag or saga) is a South Asian leaf vegetable dish eaten with bread such as roti or naan or, in some regions, with rice. Saag can be made from spinach, mustard greens, collard greens, basella, finely chopped broccoli or other greens, along with added spices. Sometimes other ingredients such as paneer (fresh cheese) are added. Interviewees (in order of appearance) Shehnaaz Randhawa Ji Jatinder Singh Jeetu Sharandeep Kaur Ji Sukhdev Singh Ji Jaswinder Kaur Ji Gurdeep Singh Ji Bibi Ranjeet Kaur Ji Producer: Prof. Jasprit Singh (USA) and Teresa M Singh Family Trust Directed by Sarbjeet Singh Dev Edit & Graphics: Nav Dadyal D.O.P.: Jeet Ramgarhia & Harman Singh Pre & Post Work: Studio Jeet Recordz Special Thanks: Jatinder Singh Jeetu Please subscribe to our channel Sikhseverywhere 'like' us on Facebook: https://www.facebook.com/search/top?q...