Sarson ka Saag and Makki ki Roti Recipe: The Authentic Punjabi Way

When the mustard fields of Punjab turn green in winter, every kitchen starts cooking the same meal: slow-simmered sarson ka saag, rustic makki ki roti, a dollop of white butter and a piece of gur on the side. It is the main course at Lohri dinners and the dish most North Indian families wait for all year.

Quick answer: For the saag, pressure-cook mustard leaves with spinach, ginger, garlic and green chillies, mash them coarsely, then simmer with 2 tbsp makki atta for 15 minutes and finish with a mustard oil or ghee tadka. For makki ki roti, knead makki atta with hot water a small portion at a time, pat each roti between your palms or on butter paper, and cook on a medium-low tawa with ghee or white butter.

Part 1: Sarson ka Saag

Ingredients

• 500 g sarson (mustard) leaves with tender stems
• 250 g palak (spinach)
• 100 g bathua leaves (optional, for a traditional flavour)
• 2-inch piece ginger and 6–8 garlic cloves
• 2–3 green chillies
• 2 tbsp Makki Flour
• Salt to taste
• For the tadka: 2 tbsp Black Mustard Cold Pressed Oil or A2 Ghee, 1 onion (finely chopped), 4 garlic cloves (chopped), 1 tsp ginger (chopped), 1 green chilli, ½ tsp Kashmiri Lal Mirch
• White butter (makkhan) to serve

Method

1. Clean the greens. Peel the thick, fibrous skin off the mustard stems and keep the tender parts. Wash all the greens 3–4 times in plenty of water; mustard leaves hold a lot of grit.
2. Chop and cook. Roughly chop the greens and pressure-cook them with ginger, garlic, green chillies, salt and ½ cup water for 3–4 whistles. Or simmer in a covered pot for 45–60 minutes until very soft.
3. Mash coarsely. Mash with a wooden mathani or pulse briefly in a blender. Keep some texture; saag should not be a smooth puree.
4. Thicken with makki atta. Return the saag to the heat, whisk in 2 tbsp makki atta and simmer on low for 15 minutes, stirring often. This gives body and that creamy texture without cream.
5. Make the tadka. Heat the mustard oil until it just begins to smoke, let it cool for a few seconds, then add garlic, ginger, onion and green chilli and cook until golden. Add the chilli powder and pour the tadka over the saag.
6. Rest and serve. Simmer for 5 more minutes. Saag tastes even better the next day. Serve with a generous spoon of white butter.

Part 2: Makki ki Roti

Ingredients

• 250 g Makki Flour
• About 200 ml hot water
• ½ tsp salt
• Ghee or white butter for cooking

Method

1. Use hot water. Makki atta has no gluten, so cold water gives a crumbly dough. Add hot water gradually to the flour and salt, mixing with a spoon.
2. Knead in portions. Once cool enough to touch, knead well with the heel of your palm. Knead only enough dough for one or two rotis at a time; it dries out quickly.
3. Shape gently. Pat a ball into a 5–6 inch round between wet palms, or press it out on a sheet of butter paper or a plastic sheet. Keep it slightly thick.
4. Cook on medium-low. Slide the roti onto a hot tawa, using the butter paper to flip it on. Cook on medium-low heat for 1–2 minutes per side until brown spots appear.
5. Finish with butter. Spread ghee or white butter on both sides and press lightly with a spatula until crisp at the edges.

Why Does Makki ki Roti Crack? Fixes

Many cooks also mix in 2–3 tbsp whole wheat atta, which adds a little gluten and makes rolling easier. That version is no longer gluten-free.

Makki ki Roti Nutrition

An FAO table lists maize at about 358 kcal and 9.2 g protein per 100 g (source). Each roti in this recipe uses about 42 g of makki atta, so one roti provides roughly 150 kcal and 4 g protein before ghee or butter. Values vary with the maize variety.

What to Serve with Sarson ka Saag

• Makki ki roti or bajra roti
• White butter and a piece of gur (jaggery)
• Sliced onion, green chilli and a squeeze of lemon
• A tall glass of lassi or chaas

Frequently Asked Questions

Which greens are used in sarson ka saag?

Mustard leaves are the base. Spinach softens their sharpness, and bathua adds a traditional earthy flavour. A common ratio is two parts mustard to one part spinach.

Why is my sarson ka saag bitter?

Too many mustard leaves, thick stems that were not peeled, or not enough cooking. Add more spinach, peel the stems and simmer longer.

Why is makki atta added to saag?

It thickens the saag and binds the greens, giving a creamy texture without cream.

How do I make makki ki roti without breaking?

Knead with hot water, knead each portion just before shaping, pat it out on butter paper and cook on medium-low heat.

Is makki ki roti gluten-free?

Maize is naturally gluten-free. Our makki atta is prepared in a facility that processes gluten grains, so people with coeliac disease should take this into account. If you add wheat atta, it is not gluten-free.

How long does sarson ka saag last?

Up to 3 days in the fridge in a covered container. You can also freeze it in portions for a few weeks and add a fresh tadka after reheating.

Cook This Winter Classic with Fresh Makki Atta

Chakki Peesing Makki Flour is 100% corn, stone-ground fresh in small batches with no additives. For the tadka, try our single-press Black Mustard Cold Pressed Oil. Planning more winter meals? Read Best Atta for Winter.

Nutrition values are approximate. Ghee and white butter contain dairy.