The classic Punjabi dish: Sarsoon da saag te makki di roti. Best had with some white butter and jaggery or honey.


  • 750 gm sarson saag
  • 250 gm palak saag
  • 250 gm bathua saag
  • 2 cups water salt pinch
  • 1 1/2 cup makki atta
  • 4 green chilly
  • 25 gm ginger
  • 2 onions
  • 6 cloves of garlic
  • 100 gm ghee
  • 1/2 tsp red pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • Makki ki roti
  • 1/2 kg makki atta
  • Water for kneading
  • Ghee for frying
  • Method

    1. For the saag:
    2. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
    3. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
    4. Put back saag water and a little fresh water & boil over slow fire.
    5. Add green chillies & ginger & cook till saaggets thick.
    6. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
    7. Mix into saag & garnish with julienne of ginger fried in ghee.
    8. For makki ki roti:
    9. nead the makki atta until it becomes a ball, add atta to dry it & knead.
    10. Heat the tava and add a little ghee so that it does not stick.
    11. Make round shapes of makki roti on chakla & carefully transfer to the tava.
    12. Cook with ghee till golden brown.
    13. Serve with hot sarson da saag and gur and white butter

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