Sarson Da Saag & Makki Ki Roti
Ingredients
- For the Saag: 1 kg Sarson (Mustard Greens): Cleaned, stems included (peel the tough outer skin of thick stems). 250g Palak (Spinach) ‘ 250g Bathua (Chenopodium): Cleaned and sorted
- The Aromatics: 2-inch Ginger (grated), 10 cloves Garlic (crushed), 4-5 Green Chillies (chopped)
- The Allan: 3 tbsp Makki ka Atta (Maize Flour)
- The Tadka: 3 tbsp Ghee, 2 Dry Red Chillies, 1 Onion (finely chopped), 1 Tomato (optional)
- The Finish: A huge dollop of white butter (Makhan)
- For the Makki Ki Roti: 2 cups Makki ka Atta: Fine ground yellow cornmeal. ½ cup Radish (Mooli): Grated (for moisture and flavor). 1 tsp Ajwain (Carom seeds): For digestion
- Liquid: Boiling hot water as needed
Instructions
- The Boil: Add all the greens, ginger, half the garlic, and green chillies to a pressure cooker with 1 cup water and salt. Cook for 2 whistles, then simmer on low for 20 minutes.
- The Ghotna Ritual: Once cooked, drain the excess water (save it!). Use a wooden masher (ghotna) or a stick blender (on pulse mode) to mash the greens into a coarse, thick paste. Do not make a smooth puree.
- Thicken: Return to the heat. Slowly sprinkle in the 3 tbsp of cornmeal (Allan) while stirring constantly to avoid lumps. Simmer for 10 minutes until the saag looks creamy and glossy.
- The Tadka: Heat ghee in a pan. Add dry chillies, remaining garlic, and onions. Sauté until deep golden brown. Add tomatoes and spices. Pour this into the saag and mix well.
- The Roti Dough: Mix cornmeal, salt, ajwain, and grated radish. Gradually add boiling water and mix with a spoon. When cool enough to touch, knead vigorously with the heel of your hand for 8 minutes until smooth.
- Shape ‘ Roast: Take a ball of dough. Hand-pat it between your palms or roll between two parchment sheets. Roast on a medium-hot tawa with ghee until both sides have golden-brown blisters.
- Serve: Serve the saag piping hot, topped with white butter and a piece of jaggery (gud) on the side, with the crispy rotis.
- The Saag Water: In the 2026 “Use-Up” economy, we value every nutrient. Never throw away the water drained from the boiled greens! It is packed with iron and minerals. Use this “Green Gold” to knead your Makki ki Roti dough instead of plain water—it adds a subtle earthy flavor and ensures no vitamins are wasted.
Ingredients:
For the Saag:
1 kg Sarson (Mustard Greens): Cleaned, stems included (peel the tough outer skin of thick stems).
250g Palak (Spinach) & 250g Bathua (Chenopodium): Cleaned and sorted.
The Aromatics: 2-inch Ginger (grated), 10 cloves Garlic (crushed), 4-5 Green Chillies (chopped).
The Allan: 3 tbsp Makki ka Atta (Maize Flour).
The Tadka: 3 tbsp Ghee, 2 Dry Red Chillies, 1 Onion (finely chopped), 1 Tomato (optional).
The Finish: A huge dollop of white butter (Makhan).
For the Makki Ki Roti:
2 cups Makki ka Atta: Fine ground yellow cornmeal.
½ cup Radish (Mooli): Grated (for moisture and flavor).
1 tsp Ajwain (Carom seeds): For digestion.
Liquid: Boiling hot water as needed.
Instructions:
The Boil: Add all the greens, ginger, half the garlic, and green chillies to a pressure cooker with 1 cup water and salt. Cook for 2 whistles, then simmer on low for 20 minutes.
The Ghotna Ritual: Once cooked, drain the excess water (save it!). Use a wooden masher (ghotna) or a stick blender (on pulse mode) to mash the greens into a coarse, thick paste. Do not make a smooth puree.
Thicken: Return to the heat. Slowly sprinkle in the 3 tbsp of cornmeal (Allan) while stirring constantly to avoid lumps. Simmer for 10 minutes until the saag looks creamy and glossy.
The Tadka: Heat ghee in a pan. Add dry chillies, remaining garlic, and onions. Sauté until deep golden brown. Add tomatoes and spices. Pour this into the saag and mix well.
The Roti Dough: Mix cornmeal, salt, ajwain, and grated radish. Gradually add boiling water and mix with a spoon. When cool enough to touch, knead vigorously with the heel of your hand for 8 minutes until smooth.
Shape & Roast: Take a ball of dough. Hand-pat it between your palms or roll between two parchment sheets. Roast on a medium-hot tawa with ghee until both sides have golden-brown blisters.
Serve: Serve the saag piping hot, topped with white butter and a piece of jaggery (gud) on the side, with the crispy rotis.
The Saag Water: In the 2026 “Use-Up” economy, we value every nutrient. Never throw away the water drained from the boiled greens! It is packed with iron and minerals. Use this “Green Gold” to knead your Makki ki Roti dough instead of plain water—it adds a subtle earthy flavor and ensures no vitamins are wasted.
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