Makki di Roti & Sarson da Saag
Makki di Roti and Sarson da Saag is one of the most loved traditional Punjabi dishes. This comforting combination is especially popular during winter and is best enjoyed with a dollop of butter or ghee.
🌽 Makki di Roti
Ingredients
- 2 cups makki ka atta (corn flour)
- Warm water, as needed
- ½ teaspoon salt
- 1 tablespoon ghee or butter
Method
- Add makki ka atta and salt to a bowl.
- Gradually add warm water and knead into a soft dough.
- Take a small portion of dough and shape it into a ball.
- Flatten it gently between your palms or use parchment paper to shape a round roti.
- Heat a tawa and carefully place the roti on it.
- Cook both sides until golden brown spots appear.
- Apply ghee or butter and serve hot.
🌿 Sarson da Saag
Ingredients
- 500 g sarson (mustard greens)
- 250 g spinach (palak)
- 100 g bathua, optional
- 1 onion, chopped
- 2 tomatoes, chopped
- 2–3 green chilies
- 1 tablespoon ginger, chopped
- 4–5 garlic cloves, chopped
- 1–2 tablespoons maize flour (makki ka atta)
- Salt to taste
- 2 tablespoons ghee
Method
- Wash the mustard greens, spinach, and bathua thoroughly and chop them.
- Add the greens, green chilies, and a little water to a pot.
- Cook until the greens become soft.
- Let them cool slightly, then blend or mash them to your preferred texture.
- Return the mixture to the pot and add makki ka atta. Mix well.
- Cook on low heat for about 10–15 minutes, stirring occasionally.
- For the tadka, heat ghee and add chopped garlic and onion.
- Cook until lightly golden, then add tomatoes and cook until soft.
- Add the tadka to the saag and mix well.
- Simmer for a few more minutes and serve hot.
🧈 How to Serve
Serve hot Sarson da Saag with Makki di Roti, topped with a spoonful of white butter or ghee. For a complete Punjabi meal, enjoy it with onion, green chilies, jaggery, and a glass of lassi.
Tip: For authentic flavor, cook the saag slowly and use fresh seasonal greens.
Prep Time: 20 minutes
Cooking Time: 45–60 minutes
Serves: 4 people