Sarson Ka Saag & Makki Ki Roti Easy Recipe

Sarson Ka Saag and Makki Ki Roti is a classic and hearty dish from Punjab, India, and a beloved winter delicacy. During the colder months, you’ll find most North Indians enjoying this comforting combo. You can easily find the ingredients at your local market or conveniently order them through Milkbasket, your online grocery store, at the best prices. Now that you’re here, let’s take a closer look at the traditional recipe for Sarson Ka Saag and Makki Ki Roti.

Sarson Ka Saag Recipe

Ingredients:

• 1 bunch of sarson – about 6-7 cups, chopped
• 1 bunch of palak – about 2-3 cups, chopped 
• 1-2 tablespoons of makki ka atta
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped or pureed
• 2-3 green chilies, chopped
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 2-3 tablespoons ghee or clarified butter
• Salt to taste

Instructions:

• Wash the Sarson and spinach thoroughly to remove dirt. Chop them coarsely.
• In a large pot, bring water to a boil. Add the chopped Sarson and spinach. 
• Cook on medium heat for 30-45 minutes, stirring occasionally (you can also pressure cook them for 2-3 whistles to make it quicker).
• Once cooked, use a hand blender (or a regular blender) to blend the greens into a slightly coarse, smooth texture. 
• Add makki ka atta to help thicken the mixture and continue cooking for 10-15 minutes.
• In a separate pan, heat ghee or oil. Add cumin seeds and finely chopped onion. Fry until golden brown.
• Add ginger, garlic, and green chilies, and sauté for 1-2 minutes.
• Add the chopped tomatoes, turmeric powder, and red chili powder. Cook the masala until the oil begins to separate from the tomatoes.
• Pour the prepared tempering into the cooked greens. Stir well to combine. Let it simmer for 10-15 minutes, so the flavors blend together.
• Add salt to taste. If the Sarson ka saag is too thick, add a little water to reach your desired consistency.
• Optionally, drizzle a little ghee on top for extra richness and flavor. Sarson Ka Saag is traditionally enjoyed with a dollop of ghee.

Read more about nuts and seeds recipes

Makki Ki Roti Recipe

Ingredients:

• 2 cups of makki ka atta
• 1/4 cup of whole wheat flour
• Salt to taste
• Warm water 
• Ghee or butter 

Instructions:

• In a large mixing bowl, combine the makki ka atta, whole wheat flour, and salt.
• Slowly add warm water and knead it into a smooth dough. The dough will be slightly sticky but should hold together.
• Let the dough rest for about 15-20 minutes. 
• If the dough feels too dry, you can sprinkle a little water; if it’s too sticky, add some more makki ka atta.
• Divide the dough into small, golf-ball-sized portions. Roll each portion into a ball and flatten it between your palms.
• Dust the surface with a little makki ka atta and gently roll it out into a flat disc. If it sticks, sprinkle some makki ka atta on top and bottom.
• Heat a tawa or griddle over medium heat. Once it’s hot, place the rolled-out roti on the tawa.
• Cook for about 1-2 minutes, or until the bottom starts to form light golden spots. Flip it over and cook on the other side.
• Now, using a cloth or spatula, press down gently on the edges and cook the roti for another 1-2 minutes on each side, allowing it to puff up and get golden brown spots.
• Once done, brush with a little ghee or butter.
• Serve the warm Makki Ki Roti with Sarson Ka Saag and a dollop of ghee on top.

Cook and enjoy this authentic and comforting Punjabi meal!

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