Go Back
Punjabi Style Makki Ki Roti Sarson Ka Saag Recipe

Makki Ki Roti Sarson Ka Saag

Sneha Paul
Savor the flavours of Punjab! Makki Ki Roti & Sarson Ka Saag, a match made in heaven!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Sarson Ka Saag Ingredients:

For Pressure Cooking the Saag:

  • 500 g Mustard Greens Sarson
  • 250 g Spinach Palak
  • 150 g Goosefoot Bathua
  • 1 tbsp Chopped Ginger
  • 1 tbsp Chopped Garlic
  • 1 Green Chilli Chopped
  • Salt to Taste
  • ½ cup Water

For the First Tadka:

  • 2 tbsp Ghee
  • 1 tsp Cumin Seeds Jeera
  • 2 tbsp Chopped Garlic
  • 1 tbsp Chopped Ginger
  • 1-1.5 cups Chopped Onion
  • 1 Green Chilli Chopped
  • 1 large Tomato Chopped
  • 1 tsp Coriander Powder
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 tbsp Chopped Jaggery Gud
  • Salt to Taste
  • 1.5 tbsp Maize Flour Makki Ka Atta

For the Second Tadka:

  • ½ tbsp Ghee
  • 1 Dried Red Chilli Broken in Half
  • 2-3 Large Cloves of Garlic Sliced

Makki Ki Roti Recipe Ingredients:

  • 1.5 cups water
  • ½ tsp salt
  • 2 cups makki ka atta maize flour
  • 1 tbsp melted ghee

Instructions
 

Sarson Ka Saag Instructions:

    Cooking the Saag:

    • In a pressure cooker, combine sarson, palak, bathua, ginger, garlic, green chilli, salt, and water.
    • Secure the lid and cook over high heat until the first whistle.
    • Reduce heat to low and cook for three more whistles.
    • Turn off the heat and let the steam escape naturally.
    • Open the cooker and mash the saag well over medium heat.

    Making the First Tadka:

    • Heat a wok over medium heat and add ghee. Let it melt.
    • Add cumin seeds (jeera) and cook until fragrant.
    • Add garlic and ginger; cook until fragrant.
    • Add onion and green chilli; cook until onion is translucent.
    • Add tomato; cook until oil separates.
    • Stir in coriander powder, red chilli powder, turmeric, and jaggery (gud). Cook for a few seconds.
    • Add the cooked saag, salt, and makki ka atta. Mix well.
    • Cook for 5-6 minutes, stirring occasionally, until the saag thickens.
    • Turn off the heat.

    Making the Second Tadka:

    • Heat ghee in a small pan.
    • Add a broken dried red chilli and sliced garlic. Cook until the garlic turns golden brown.
    • Pour this flavourful tadka over the cooked saag.
    • Mix well to combine, ensuring the saag is coated with the aromatic tadka.

    Makki Ki Roti Recipe Instructions:

    • In a saucepan, bring water and salt to a boil. Turn off the heat.
    • Add makki ka atta and mix well. Cover and let it rest for 10 minutes.
    • Transfer the mixture to a bowl and knead for 5-7 minutes, until the dough is soft and smooth.
    • Add melted ghee and knead for another minute.
    • Divide the dough into small balls and cover them with a damp cloth.

    Cooking the Roti:

    • Heat a tawa over medium-high heat.
    • Dip a dough ball in makki ka atta and roll it out into a circle on a baking paper-lined chakla or rolling surface.
    • Transfer the roti to the tawa and cook both sides, lightly pressing with a cloth, until light brown spots appear.
    • For a crispy finish, cook the roti over direct flame for a few seconds on each side.

    Serving:

    • Top your Sarson Ka Saag and Makki Ki Roti with a generous dollop of creamy white butter. Serve hot, paired with gud (jaggery).