Sarson ka Saag with Makki ki Roti– A Classic Punjabi Comfort Feast

Sarson ka Saag with Makki ki Roti is a timeless Punjabi delicacy that perfectly captures the soul of traditional winter cuisine. This iconic dish is made by slow-cooking fresh mustard greens with spinach and aromatic spices until rich, earthy, and deeply flavorful. Finished with a generous tadka of desi ghee, garlic, and onions, sarson ka saag offers a comforting, rustic taste that feels both hearty and nourishing.

Paired with makki ki roti, a golden flatbread made from corn flour, the dish becomes a complete, wholesome meal. The slightly coarse texture and mild sweetness of makki ki roti balance the bold, robust flavors of the saag, creating a harmony that is both satisfying and unforgettable. Often served hot with a dollop of white butter, fresh onions, green chilies, and a glass of lassi, this combination is more than just food—it’s a celebration of Punjabi heritage, warmth, and togetherness, especially cherished during the winter season.

Ingredients & Quantity Table

For Sarson ka Saag:

Ingredient	Quantity
Sarson (mustard greens)	500 g
Spinach (palak)	250 g
Bathua (optional)	150 g
Green chilies	3–4
Ginger	1 tbsp (chopped)
Garlic	6–8 cloves
Onion	1 medium (finely chopped)
Makki ka atta (corn flour)	2 tbsp
Desi ghee	3–4 tbsp
Salt	To taste
Red chili powder	1 tsp
Garam masala	½ tsp
Water	As require

For Makki ki Roti:

Ingredient	Quantity
Makki ka atta	2 cups
Warm water	As needed
Salt	½ tsp
Desi ghee	For cooking

Step-by-Step Recipe of Sarson ka Saag and Makki ki Roti:

Step 1: Wash & Prepare Greens

Wash sarson, spinach, and bathua thoroughly.
Chop roughly (no need to be fine).

Step 2: Boil the Greens

In a large pot, add all greens, green chilies, ginger, garlic, and salt.
Add 1 cup water and boil on medium heat for 35–40 minutes until soft.

Step 3: Blend the Saag

Let it cool slightly.
Blend coarsely using a hand blender or food processor (do NOT make it too smooth).

Step 4: Thicken with Makki Atta

Dissolve 2 tbsp makki atta in water.
Add to saag and cook on low flame for 10–15 minutes, stirring continuously.

Step 5: Prepare Tadka

Heat desi ghee in a pan.
Add chopped onion and fry until golden.
Add red chili powder and garam masala.
Pour tadka over saag and mix well.

Step 6: Makki ki Roti

Mix makki atta and salt.
Add warm water gradually to make a soft dough.
Shape rotis using hands (plastic sheet helps).
Cook on tawa on medium heat.
Apply desi ghee on both sides and cook until golden.

Calories Table (Approx.)

Sarson ka Saag (1 serving – 1 cup)

Nutrient	Amount
Calories	180 kcal
Protein	6 g
Carbs	12 g
Fat	12 g
Fiber	5 g

Makki ki Roti (1 medium)

Nutrient	Amount
Calories	210 kcal
Carbs	34 g
Protein	4 g
Fat	6 g
Fiber	4 g

Pro Tips for Perfect Saag

Never over-blend—saag should be coarse and rustic.
Always cook saag on low flame after adding makki atta.
Desi ghee enhances flavor—don’t replace it with oil.
Bathua adds earthy flavor but is optional.

Health Advantages of Main Ingredients

Mustard Greens (Sarson)

Rich in vitamins A, C, and K
Boosts immunity and bone health
Great for digestion

Makki (Corn Flour)

High in fiber
Gluten-free and heart-friendly
Provides sustained energy

Desi Ghee

Improves digestion
Enhances absorption of nutrients
Adds healthy fats

Garlic & Ginger

Anti-inflammatory
Strengthens immunity
Improves gut health

Occasions to Serve This Dish

Winter family dinners
Punjabi cultural events
Lohri & Maghi celebrations
Traditional Dawats
Weekend comfort meals

Serving Suggestions

Serve hot saag topped with white butter or ghee
Pair with:
- Makki ki roti
- Fresh lassi
- Onion salad
- Green chilies & lemon wedges
Can also be enjoyed with tandoori roti or paratha

For a proper recipe of sarson ka saag and amki ki roti do check out the link below:

https://share.google/OJorasohOT3R9Ip4m

The Perfect Winter Staple: “Traditional Sarson ka Saag with Makki ki Roti No. 1 Recipe”

Sarson ka Saag with Makki ki Roti– A Classic Punjabi Comfort Feast