Makki ki Roti and Sarson ka Saag is a quintessential Punjabi dish that epitomizes the rich flavors and heartiness of North Indian cuisine. This traditional recipe combines the earthy taste of mustard greens with the rustic charm of cornmeal flatbread, resulting in a wholesome and flavorful meal. Let's dive into the kitchen and learn how to recreate this iconic dish at home.


For Sarson ka Saag:

500g mustard greens (sarson)
250g spinach leaves (palak)
2-3 green chilies, chopped
1 onion, finely chopped
2 tomatoes, chopped
4-5 garlic cloves, minced
1-inch ginger, grated
2 tbsp ghee or clarified butter
1 tsp cumin seeds
Salt to taste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
For Makki ki Roti:

2 cups maize flour (makki ka atta)
Warm water for kneading
Salt to taste
Ghee or butter for cooking


Preparation of Sarson ka Saag:

1. Wash the mustard greens and spinach thoroughly. Chop them finely. In a pan, add the cumin seeds. Let them splutter.

2. Add chopped onions, green chilies, minced garlic, and grated ginger. Saute until onions turn translucent.

3. Add chopped tomatoes and cook until they become soft and mushy.

4. Now, add the chopped mustard greens and spinach to the pan. Mix well. Incorporate the salt, turmeric powder, red chili powder, and coriander powder. Stir to combine.

5. Cook the greens on medium heat until they wilt and become tender, stirring occasionally. It may take around 20-25 minutes. Once the greens are cooked, mash them with the back of a spoon or blend them using a hand blender for a smoother consistency.

6 Sprinkle garam masala on top and simmer for a few more minutes. 

Preparation of Makki ki Roti:

1. In a large mixing bowl, take maize flour (makki ka atta) and salt. Mix well. Gradually add warm water and knead the flour into a soft dough. The dough ought to be workable but not sticky.

2. Divide the dough into small portions and shape them into balls. Place a ball of dough between two plastic sheets or greased parchment paper.

3. Gently press and flatten the dough ball with your palms to form a round roti. Aim for a thickness of about 1/4 inch.

4. Heat a griddle or tawa on medium-high heat. Carefully transfer the rolled roti onto the hot griddle.

6. Cook the roti on both sides until golden brown spots appear, applying ghee or butter as needed. Repeat the process with the remaining dough balls to make more rotis.

7. Serve hot Makki ki Roti with Sarson ka Saag, topped with a dollop of butter or ghee. Enjoy this wholesome and comforting meal with your loved ones, savoring the flavors of Punjab in every bite.