Home > Indian > Punjabi > Sarson Ka Saag Aur Makki Ki Roti

Sarson Ka Saag Aur Makki Ki Roti

By Roopa Gulati
To prepare
10 min
To cook
120 min

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


For the saag:

1.Add the threesaags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.

2. Squeeze outsaagand keepsaagwater aside. Mashsaagin the cooker until coarsely ground, and addmakki attaand stir.

3. Put backsaagwater and a little fresh water & boil over slow fire.

4. Add green chillies & ginger & cook tillsaaggets thick.

5. Fortadka, add chopped onions, ginger, garlic, red pepper powder;garam masala, dhania& saute until onions are light brown.

6. Mix intosaag& garnish with julienne of ginger fried in ghee.
For makki ki roti:

1. Knead the makki atta until it becomes a ball, add atta to dry it & knead.

2. Heat the tava and add a little ghee so that it does not stick.

3. Make round shapes of makki roti on chakla& carefully transfer to thetava.

4. Cook with ghee till golden brown.

5. with hot sarson da saag and  and white butter.


follow us on
payment method