Sarson Ka Saag and Makki Ki Roti are iconic dishes from the Punjab region, enjoyed on both sides of the India-Pakistan border. This hearty combination is especially popular during the winter months. The dish is deeply rooted in the agrarian culture of Punjab, where mustard greens (sarson) are harvested in winter and early spring. Traditionally, this meal symbolizes the warmth and richness of Punjabi hospitality.
Ingredients for Sarson Ka Saag and Makki Ki Roti
For Sarson Ka Saag
750g mustard greens (sarson)
250g spinach (palak)
250g bathua (chenopodium)
2 cups water with a pinch of salt
1 1/2 cups maize flour (makki atta)
4 green chilies
25g ginger
2 onions
6 garlic cloves
100g ghee
1/2 tsp red chili powder
1/2 tsp garam masala
1/2 tsp coriander powder
For Makki Ki Roti
1/2 kg maize flour (makki atta)
Water (for kneading)
Ghee (for frying)
Kitchen Tools You Need
Large pot or pressure cooker
Blender or food processor
Rolling pin
Tawa (griddle)
Spatula
Knife and chopping board
Mixing bowls
Nutrition Details of Sarson Ka Saag (per serving)
Nutrition Details of Makki Ki Roti (per serving)
Step-by-Step Instructions for Sarson Ka Saag
o Boil them in a large pot with 2 cups of water and a pinch of salt for about 1.5 hours. Alternatively, use a pressure cooker to save time.
o Add the blended greens, maize flour, green chilies, red chili powder, garam masala, and coriander powder. Mix well.
o Cook on low heat for another 30 minutes, stirring occasionally. Add water if needed to achieve a creamy consistency.
