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Sarson Ka Saag Aur Makki Ki Roti


Sarson Ka Saag Aur Makki Ki Roti

Sarson Ka Saag Aur Makki Ki Roti



Recipe Cook Time


The classic Punjabi dish: Sarsoon da saag te makki di roti. Best had with some white butter and jaggery or honey.


  • 750 gm sarson saag

    250 gm palak saag

    250 gm bathua saag

    2 cups water salt pinch

    1 1/2 cup makki atta

    4 green chilly

    25 gm ginger

    2 onions

    6 cloves of garlic

    100 gm ghee

    1/2 tsp red pepper powder

    1/2 tsp garam masala

    1/2 tsp coriander powder

    Makki ki roti

    1/2 kg makki atta

    Water for kneading

    Ghee for frying


For the saag:

Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.

Put back saag water and a little fresh water & boil over slow fire.

Add green chillies & ginger & cook till saag gets thick.

For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.

Mix into saag & garnish with julienne of ginger fried in ghee.

For makki ki roti:

nead the makki atta until it becomes a ball, add atta to dry it & knead.

Heat the tava and add a little ghee so that it does not stick.

Make round shapes of makki roti on chakla & carefully transfer to the tava.

Cook with ghee till golden brown.

Serve with hot sarson da saag and gur and white butter.

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Key Ingredients: mustard seeds, spinach, pigweed, cornmeal, salt, green chillies, onion, ginger, garlic, clarified butter, red chilli, garam masala, coriander powder