Monday, 8 December 2014

How to make Makki ki roti Sarso ka saag

Recipe of Makki ki roti, Sarso ka saag

Punjabi Sarso ka saag and makki di roti is an authentic traditional recipe from Punjab served with white makhan (white butter). Sarso ka saag is mustard green leaves and makki ki roti is Maize flour flatbread. It is a healthy and delicious meal for lunch and dinner. For added taste and nutrition we have added Bathua, carrot and palak (spinach) in it. It is a famous recipe of India. In winters, Sarson ka saag is available in most of the restaurants of north India. Mustard green leaves has bitter taste that's why we add bathua, spinach and radish to subside the bitterness and it comes out a delicious and flavorful dish. A full pot meal of health and nutrition. You can store the saag without tarka (onion tomato curry which is added in the vegetable) in the fridge for 5 to 6 days. Whenever you want to serve, put the tarka, cook it on simmer and serve with homemade white makhan (White butter) and a green chilly. In punjab tradition, jaggery is served after eating makki ki roti, sarson ka saag. It enhances and savor the taste of this authentic meal.

Makki ki roti, sarso ka saag, sarso da saag, sarson ka saag,saag,makki roti,maize roti

Lets start with the recipe :

Preparation Time Cooking time Total Time Yield
1 hour40 minutes 1:40 minutes Serves 4

Recipe Type : Lunch, Dinner
Cuisine : Indian

Ingredients for Sarson ka Saag :
  • 1 bunch mustard green leaves (sarso ke patte)
  • 1/2 bunch spinach leaves (palak ke patte)
  • 1/2 bunch bathua ke leaves
  • 2 chopped carrot
  • 8 cloves of garlic
  • 2 chopped onions
  • 2 teaspoon ginger
  • 2 chopped green chillies
  • 4 crushed tomatoes
  • 1 teaspoon heeng(asafoetida)
  • 1 teaspoon garam masala
  • Salt according to taste
  • 1 tablespoon maize flour
  • Oil
  • clarified white butter
Ingredients for makki di roti :
  • 3 cups maize flour
  • water
  • oil
Preparation for Sarso ka Saag :
  1. Clean, chop and wash mustard leaves, spinach leaves and bathua
  2. In a pressure cooker, add mustard leaves, spinach leaves, bathua, carrot and few cloves of garlic in it
  3. Add some water and wait for 4 whistles
  4. Let it cool and drain the hot water
  5. Crush it in a blender to the smooth mixture
  6. Take a pan, cook green mixture for sometime on low flame and simultaneously start cooking tadka for saag
  7. Take another pan, heat oil in a pan, add asafoetida, garlic, ginger, onions, and green chillies in it
  8. When onion turn golden brown, add tomatoes in it
  9. Add garam masala and salt in it, cook till the tomatoes are cook properly
  10. Then add cooked green mixture in the gravy (tadka)
  11. Add clarified butter and cook it for 2 minutes
  12. Serve hot with makki ki roti, green chilly and homemade white butter
Preparation for makki ki roti :
  1. Add maize flour in a bowl and knead a dough by adding water
  2. Dough should be of medium consistency
  3. Take a round dough ball, pat each ball on dampened palm to make a roti, try to make it as thin as possible
  4. Sprinkle some maize flour on rolling board, and put the roti that we made with our palm
  5. And further press it and make it a thin roti
  6. Heat tawa, add makki ki roti on it
  7. Sprinkle some oil on both the sides 
  8. Cook it properly from both the sides
  9. Serve hot with sarso da saag, green chilly and homemade white butter followed by jaggery
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  1. Wonderful Ritu. The advent of winters means Sorso Da Saag with Makki Ki Roti and your recipe has come in the right time. Should replicate your recipe soon in my kitchen.

    1. Thanks Piyali. That would be great. It is my favourite too in winters. I eat it often nowdays. :)

  2. Makki roti is my fav..Though never tried at home..Well made..

  3. delightful recipes and pictures:)

  4. Lovely dish here Ritu . Nicely done

  5. hi ritu, looks delicious. I have tasted it in restaurant, wish to try it at home. Where to get these greens. Basically, being a south Indian this is new to me..

    1. Thanks Sashiya. That would be great. You can tell your vegetable vendor to bring mustard green ( sarso ke leaves) for you. I have noticed in South India vegetable vendor bring it when you place an order and inform them otherwise they don't keep it handy because most of the people don't know about this dish there. I have added sarso leaves, spinach and bathua in it. Ratio is 1 bunch of mustard green, 1/2 bunch of spinach and bathua leaves. Let me know how it turned out if you give it a try. Keep visiting. :)

  6. very nice to know about makki ki roti and sarso ka saag...very nice steps to follow..well written recipe ..Ritu Ahuja...happy to visit your blog...

  7. What can you use instead of a pressure cooker

    1. You can boil it in a deep container. The same way you make rice. :)


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