sarson-saag

Makki Ki Roti with Sarson Ka Saag Recipe

Makki Ki Roti with Sarson Ka Saag is a beloved winter dish, deeply rooted in the culinary traditions of Punjab. Its earthy, wholesome flavors make it a must-have during the chilly months. If you’ve ever craved this comforting combination, here’s a step-by-step recipe to bring this traditional delight to your table.

Ingredients

For Sarson Ka Saag:Mustard greens (Sarson): 1 kgSpinach (Palak): 250 gBathua (Chenopodium): 250 g (optional but recommended for added flavor)Green chilies: 4-5Garlic: 5-6 clovesGinger: 1-inch pieceMakki ka atta (Cornmeal): 2 tbsp (for thickening)Ghee or butter: 4-5 tbspSalt: to taste

For Makki Ki Roti:Makki ka atta (Cornmeal): 2 cupsWarm water: as needed for kneadingGhee or butter: for cooking

Instructions

Preparing Sarson Ka Saag:Clean the greens: Wash mustard greens, spinach, and bathua thoroughly to remove dirt and impurities.Cook the greens: Boil the greens along with garlic, ginger, and green chilies in a large pot. Add a little water and cook until softened.Blend into a paste: Once cooked, use a hand blender or traditional mathani to blend the greens into a coarse paste.

1. Prepare the saag: Heat ghee in a pan, add the blended greens, and cook on low heat. Add 2 tbsp of makki ka atta for thickening and adjust the salt. Let the saag simmer gently for about 20-30 minutes for the flavors to meld together.

Making Makki Ki Roti:Knead the dough: Gradually add warm water to the cornmeal and knead into a soft, pliable dough.Shape the roti: Take a small portion of the dough, roll it into a ball, and flatten it into a disc using your palms. Be gentle, as the dough is delicate.Cook the roti: Heat a tawa (flat griddle) and cook the roti with ghee until golden brown and crispy on both sides.

Serving Suggestions

Serve the sarson ka saag with a generous dollop of butter or ghee on top.Pair it with hot, crispy makki ki roti.Add sides like jaggery, green chilies, and sliced onions for an authentic Punjabi experience.For a complete meal, enjoy it with a tall glass of creamy lassi.

Why Makki Ki Roti with Sarson Ka Saag?

This dish isn’t just a meal—it’s a cultural experience. The combination of cornmeal’s nutty flavor with the hearty, spiced mustard greens creates a symphony of tastes that’s both satisfying and nourishing. Packed with nutrients and bursting with traditional flavors, it’s no wonder this duo has been a winter staple for generations.

Tips for Perfecting This DishUse fresh greens: Fresh mustard greens make all the difference in flavor.Add variety: Bathua and spinach enhance the taste and texture of the saag.Knead carefully: Warm water helps bind the makki ka atta dough better.Cook slow: Let the saag simmer slowly to bring out its rich, earthy flavors.

Final Thoughts

Makki Ki Roti with Sarson Ka Saag is a timeless dish that celebrates the flavors of Punjab. Whether it’s for a festive occasion or a cozy family dinner, this recipe is sure to bring warmth and joy to your table. Try it today and experience the magic of this classic Punjabi comfort food!