Makke di Roti te Sarson da Saag


Ah! Ki Swaad!” I’ve heard every single Punjabi and every single non-Punjabi say so whenever Makke di Roti and Sarson da Saag are mentioned. Since Sarson Saag is a seasonal vegetable, we get to enjoy it only during the cold winter months. Which, of course, makes me sad, since I am a BIG Sarson Saag lover. During the winter season, I make it a point to make this sumptuous combo as many times as possible. Though, most of the times, I have to make it on public demand. Both Sarson da Saag and Makke di Roti are very easy to prepare (no matter how complicated they may seem). And when served with Ghee-Gur and Mooli ke Lachche, this dish will always leave you asking for more. Try making it this New Year’s Eve and tell me how you had your guests licking off their fingers long after the meal was finished. Here’s the recipe:

For Makke di Roti


1 bowl Makki atta
1/2 bowl wholewheat flour
2 tablespoons oil
200 ml warm water
Salt (to taste)
4 tablespoons ghee


Mix Makki atta, wholewheat flour and salt together. Add oil and mix. Slowly pour warm water and knead into a soft dough. Cover with a damp cloth and keep aside for 30 minutes. After 30 minutes, make divide the dough into equal-sized balls and roll out into thick rotis. Heat a griddle and cook the rotis on low heat, till they are crisp on both sides. Brush some ghee generously on to one side of the rotis and serve hot.

For Sarson da Saag


1 bunch Sarson leaves
1 bunch Spinach leaves
1 tablespoon ginger-garlic paste
1 large onion (grated)
1 medium tomato (pureed)
1 green chilly (finely chopped)
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 bay leaf
2 cinnamon sticks
2 cloves
2 whole black cardamoms
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1/2 teaspoon red chilly powder
1/2 teaspoon garam masala powder
1 tablespoon makki atta (dissolved in 2 tablespoons of warm water)
Salt (to taste)
2 tablespoons ghee
2 tablespoons white butter
1 tablespoon fresh cream
1 cup water


Blanch the sarson leaves and spinach leaves in salted water for 5 mins. Drain the water and blend roughly to get a coarse puree. In a pan, heat 2 tablespoons of ghee and add cumin seeds. Allow them to crackle. Then add asafoetida, bay leaf, cinnamon sticks, cloves, cardamoms and fry till you get an aroma. Add the ginger-garlic paste and fry till it starts turning brown. Add the grated onion and stir till it turns translucent. Next, mix in the tomato puree and fry till oil separates. Add the sarson-spinach puree and the chopped green chilly and mix well. Add a cup of water and bring to a boil. Lower the heat. Discard the bay leaf and the whole garam masalas. Add cumin powder, coriander powder, black pepper powder, red chilly powder and garam masala powder, salt and mix well. Mix the dissolved makki ka atta and stir. Cover the pan with a lid and simmer on low heat for 10 minutes. Just before removing from heat, add 2 tablepoons white butter and 1 tablespoon cream and mix well. Transfer to a serving bowl and serve hot with Makke di Roti and Ghee-Gur.

To make Ghee-Gur, simply heat ghee in a bowl and add some small pieces of jaggery to it.

To make Mooli ke Lachche, grate 1 mooli and 1/2 inch of ginger. Add 1 teaspoon salt to it and squeeze out all extra water. Add chopped green chillies, chopped coriander leaves and juice of half a lemon and toss well. Check salt seasoning and serve.

Eat, drink and be merry! 🙂


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