Makki di Roti-Sarson da Saag

January 19, 2007 at 4:14 pm 13 comments

The festival of Lohri was celebrated on 13th Jan. The traditional Lohri food Sarson da Saag and Makki di Roti is specially cooked for the main course on this day along with sweets and other delicacies. I learnt this mouthwatering duo -the Punjabi way from my Punjabi colleague. Whenever she brings this for lunch I swap my lunch box with her! Now I make it often specially for dinner coz it tastes better if the Roti and Saag are both piping hot. So here’s a typical Punjabi recipe (my friend’s) for Sarson da Saag and Makki di roti.


For the Sarson Saag 

1 big bunch Sarson leaves (mustard leaves)

1 bunch Spinach leaves

½ bunch Bathua leaves (Chenopodium album) (optional)

2 onions chopped

2 tomatoes chopped

4-5 garlic pods finely chopped

½ inch ginger piece crushed

½ tsp cumene seeds

2 tsp Makki flour (Cornmeal)

Salt to taste

1tsp butter for cooking and as much as you can have for topping

1 tsp oil

Roughly chop the cleaned, washed leaves of Sarson, Spinach (don’t remove spinach stalks) and Bathua. Pressure cook for ½ hour. Cool and coarsely puree in a food processor. In a pan heat 1 tsp butter and oil. Add cumene seeds,chopped garlic, crushed ginger and onion .Sauté till onions become translucent. Add chopped tomatoes and cook till they become tender. Add the Sarson puree and cook for almost 15 minutes .Add water if required. Add salt. Make a slurry of the Makki Flour in water and add to the saag.Cook for a few minutes. Serve piping hot with Makki Roti.

For the Makki Roti 

2 cups Makki Flour (cornmeal)

Lukewarm water

Salt to taste

Oil for cooking

Butter for topping

Add salt to the Makki flour. Knead into a dough by adding warm water. Divide into small balls. Pat each ball into a small round Roti between your palms, or make rotis by patting on a flat surface like you do for Bhakri, or on a plastic sheet taking care that the Roti is not too thin.Cook on a hot griddle brushing oil on both sides.Top with a spoonful of butter and serve hot with Sarson da Saag. 

For variation try adding fresh green Methi(fenugreek) leaves and chopped green chillies to the Makki dough.It tastes even better.This can be eaten like a paratha without the saag  with lotso butter!

Entry filed under: bread, butter, Curries & Gravies, flour, garlic, ginger, onion, roti, Roti/Parathas, salt, seed, Spinach, tomato, water.

Bhogichi Bhaji (mixed veg curry specially made for Bhogi) Ginger Lime Pachak (Digestive)

13 Comments Add your own

  • 1. Lakshmik  |  January 20, 2007 at 3:13 am

    So tempting. Amazing combination. Thanks for the recipe.

  • 2. sailaja  |  January 28, 2007 at 6:54 pm

    One of my most fav Punjabi dishes after parathas. Your post makes me want to go to a dhaba right away!!

  • 3. Inder  |  January 29, 2007 at 9:33 am

    I tasted it .It was really mouth watering. It tasted more better than what we punjabis make..

  • 4. Nidhi  |  March 1, 2007 at 9:43 pm

    Dude,was very good,thanks for the recipe.
    @Thanks Nidhi

  • 5. Renu  |  May 18, 2007 at 1:25 am

    Hey i liked your recipe its good but i could not make makke roti well. It either kept breaking or falling off my hand. I tried to do on surface to but it was sticking or would break. Should I put some wheat flour for some elasticity or can I use oil ? Please help. Thanks.
    @ Hey Renu thanks for stopping by.Did you use lukewarm water to knead the dough??Use luke warm water and knead it nicely. If it’s sticking to the surface try dusting the Roti with some dry makki flour. Try using a plastic sheet for the Roti so that it does not break when you put it on the griddle.Hope this helps.

  • 6. Kadhi Pakoda « My Foodcourt  |  July 12, 2007 at 5:18 pm

    […] quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from […]

  • 7.  |  September 23, 2007 at 9:17 am

    […] and romantic. When you talk about mustard and Punjab, it is only natural that one thinks of “Sarson Ka Saag”. This one of a kind dish is best enjoyed with Makke de Roti (corn roti). There are three types […]

  • 8. swati  |  January 3, 2008 at 1:30 pm

    sarson ka saag is a lovely dish…Its famous with makki ki roti..but it tastes greatttt with baajre ki roti too.

  • 9. Shashi  |  November 14, 2008 at 4:14 pm

    Why butter
    Best is to use white butter or desi ghee for tadka as well as for garnishing.
    Salt should be added at time of pressure cooking otherwise cooking takes longer time.
    Enjoy your great Sarson da saag

    Shashi Sharma 09313601885
    H 21 Jangpura Ext New Delhi 110014

  • 10. ruchi parekh  |  August 3, 2011 at 5:09 pm

    superb dis is called asli punjabi khana

  • 11. jatinder  |  November 11, 2011 at 4:22 am

    vow makki di roti sarson da sagg yummy yummy i love punjabi khana

  • 12. sheetal baxi  |  November 16, 2011 at 12:04 pm

    Hi, thanx for ur recipe. My husband likes very much sarso da saag and makke di roti. Again thanx for the recipe.

  • 13. kriya  |  February 7, 2015 at 4:15 pm

    the dish was so yum thanks for the recipe


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January 2007




Find my recipes at The Urban Spice


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