Traditional Punjabi Sarson ka Saag and Makki ki Roti recipe

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 Here’s aHere’s a traditional Punjabi Sarson ka Saag and Makki ki Roti recipe — rustic, flavorful, and perfect for cozy meals!

🥬 Sarson Ka Saag (Serves 4)

Ingredients:

  • Greens:

    • 500g sarson (mustard greens)

    • 250g palak (spinach)

    • 100g bathua (optional, but traditional)

  • 2 green chilies (adjust to taste)

  • 1-inch ginger (roughly chopped)

  • 4–5 garlic cloves

  • 2 medium onions (finely chopped)

  • 2 medium tomatoes (pureed or finely chopped)

  • 2 tbsp makki ka atta (cornmeal)

  • 2 tbsp ghee or mustard oil

  • Salt to taste

  • Red chili powder to taste

  • Pinch of hing (asafoetida)

  • Optional: 1 tsp jaggery for a slight sweetness

Instructions:

  1. Wash and boil the greens:

    • Wash all greens thoroughly.

    • Roughly chop and pressure cook them with a little water, green chilies, ginger, and a pinch of salt for 2–3 whistles.

    • Let them cool, then blend into a coarse puree.

  2. Prepare the tempering:

    • Heat ghee or mustard oil in a pan.

    • Add hing, garlic, and onions. Sauté until golden.

    • Add tomatoes, salt, and red chili powder. Cook till the oil separates.

  3. Add greens:

    • Stir in the pureed greens and mix well.

    • Sprinkle in the makki ka atta to thicken the saag.

    • Let it simmer for 20–30 minutes on low flame. Stir occasionally.

  4. Final touch:

    • Add more ghee on top before serving if desired.

    • Garnish with a dollop of white butter.

🌽 Makki Ki Roti (Makes 6–7)

Ingredients:

  • 2 cups makki ka atta (cornmeal)

  • Warm water (for kneading)

  • Pinch of salt

  • Ghee or butter (for cooking and serving)

Instructions:

  1. Make the dough:

    • Mix the cornmeal with a pinch of salt.

    • Gradually add warm water and knead to a soft dough. It won’t be as elastic as wheat dough — that's okay.

  2. Roll out rotis:

    • Take a ball of dough. Flatten it gently between palms or roll between two sheets of plastic/parchment.

    • Keep edges moist to prevent cracking.

  3. Cook:

    • Heat a tawa. Cook roti on medium heat till golden spots appear.

    • Apply ghee and flip to cook the other side.

  4. Serve hot with sarson ka saag, a blob of white butter, and jaggery on the side for the full experience. ☀️

Want tips to make it vegan, or ideas for storing leftovers? — rustic, flavorful, and perfect for cozy meals!

🥬 Sarson Ka Saag (Serves 4)

Ingredients:

  • Greens:

    • 500g sarson (mustard greens)

    • 250g palak (spinach)

    • 100g bathua (optional, but traditional)

  • 2 green chilies (adjust to taste)

  • 1-inch ginger (roughly chopped)

  • 4–5 garlic cloves

  • 2 medium onions (finely chopped)

  • 2 medium tomatoes (pureed or finely chopped)

  • 2 tbsp makki ka atta (cornmeal)

  • 2 tbsp ghee or mustard oil

  • Salt to taste

  • Red chili powder to taste

  • Pinch of hing (asafoetida)

  • Optional: 1 tsp jaggery for a slight sweetness

Instructions:

  1. Wash and boil the greens:

    • Wash all greens thoroughly.

    • Roughly chop and pressure cook them with a little water, green chilies, ginger, and a pinch of salt for 2–3 whistles.

    • Let them cool, then blend into a coarse puree.

  2. Prepare the tempering:

    • Heat ghee or mustard oil in a pan.

    • Add hing, garlic, and onions. Sauté until golden.

    • Add tomatoes, salt, and red chili powder. Cook till the oil separates.

  3. Add greens:

    • Stir in the pureed greens and mix well.

    • Sprinkle in the makki ka atta to thicken the saag.

    • Let it simmer for 20–30 minutes on low flame. Stir occasionally.

  4. Final touch:

    • Add more ghee on top before serving if desired.

    • Garnish with a dollop of white butter.

🌽 Makki Ki Roti (Makes 6–7)

Ingredients:

  • 2 cups makki ka atta (cornmeal)

  • Warm water (for kneading)

  • Pinch of salt

  • Ghee or butter (for cooking and serving)

Instructions:

  1. Make the dough:

    • Mix the cornmeal with a pinch of salt.

    • Gradually add warm water and knead to a soft dough. It won’t be as elastic as wheat dough — that's okay.

  2. Roll out rotis:

    • Take a ball of dough. Flatten it gently between palms or roll between two sheets of plastic/parchment.

    • Keep edges moist to prevent cracking.

  3. Cook:

    • Heat a tawa. Cook roti on medium heat till golden spots appear.

    • Apply ghee and flip to cook the other side.

  4. Serve hot with sarson ka saag, a blob of white butter, and jaggery on the side for the full experience. ☀️

Want tips to make it vegan, or ideas for storing leftovers?

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