Makki Di Roti Sarson Da Saag
An authentic vegetarian recipe from Punjab, India
Cook Time
75 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
600g Mustard leaves (sarson)
200g Spinach leaves
300g Maize flour (makki atta)
2piece Onion, chopped
8piece Garlic cloves
20g Ginger
4piece Green chillies
80ml Ghee
60g Butter
8g Red chilli powder
30g Maize flour for thickening
12g Salt
200ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash mustard leaves and spinach. Roughly chop and pressure cook with garlic, green chillies, and salt for 3–4 whistles. Let cool and blend coarsely.
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In a kadai, heat ghee. Add chopped onions and fry until golden. Add grated ginger and red chilli powder.
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Add the blended saag. Cook on medium heat, stirring regularly, for 15 minutes.
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Add maize flour paste (flour mixed with cold water) to thicken. Stir continuously. Cook another 10 minutes.
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Finish with butter. Adjust salt.
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For makki roti: mix maize flour with salt and warm water to form a soft dough. Divide into balls.
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Pat each ball between wet palms or roll gently between parchment into thick rounds.
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Cook on a hot tawa on both sides until small spots appear. Apply ghee.
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Serve hot makki roti with a generous bowl of sarson da saag and a dollop of white butter.
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Chef's Tips
Makki roti must be made with warm water and cooked immediately — maize dough stiffens quickly.
The saag should cook for at least 30 minutes after blending for the flavours to deepen.
White butter (makhan) on top of the saag is non-negotiable in authentic Punjabi tradition.
Add a piece of jaggery on the side — the traditional Punjabi sweet accompaniment.
About This Dish
Makki Di Roti Sarson Da Saag is a traditional vegetarian dish from Punjab, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Makki roti must be made with warm water and cooked immediately — maize dough stiffens quickly. - The saag should cook for at least 30 minutes after blending for the flavours to deepen. - White butter (makhan) on top of the saag is non-negotiable in authentic Punjabi tradition. - Add a piece of jaggery on the side — the traditional Punjabi sweet accompaniment.
Category
Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Medium