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Sarson da Saag with Makki di Roti

by Nisha Gupta 13 Apr 2024 0 Comments
Sarson da Saag with Makki di Roti

Sarson da Saag with Makki di Roti


For Sarson da Saag:

  • 500 grams mustard greens (sarson)
  • 250 grams spinach leaves
  • 2 green chilies, chopped
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Water as needed

For Makki di Roti:

  • 2 cups Dinesh Flour Mills Fresh Maize Flour (makki ka atta)
  • Warm water as needed
  • Salt to taste
  • Ghee or butter for serving


  1. Prepare the Mustard Greens and Spinach:

    • Wash the mustard greens and spinach leaves thoroughly.
    • Chop them finely and set aside.
  2. Cooking the Greens:

    • In a large pot, bring water to a boil.
    • Add the chopped mustard greens and spinach to the boiling water.
    • Cook for about 10-15 minutes or until the greens are tender.
    • Drain the water and let the greens cool down.
  3. Making the Saag:

    • Once cooled, blend the cooked greens into a coarse paste using a blender or food processor. Set aside.
    • In a separate pan, heat ghee or oil over medium heat.
    • Add cumin seeds and let them splutter.
    • Add chopped onions, garlic, and ginger. Sauté until onions turn golden brown.
    • Add chopped tomatoes and green chilies. Cook until tomatoes are soft and mushy.
    • Now, add the blended greens paste to the pan.
    • Stir in red chili powder, turmeric powder, and salt to taste.
    • Cook the saag on low heat for about 20-25 minutes, stirring occasionally, until it thickens and the flavors are well combined.
  4. Making Makki di Roti:

    • In a mixing bowl, combine maize flour and salt.
    • Gradually add warm water and knead into a soft dough. The dough should be pliable but not sticky.
    • Divide the dough into small portions and shape them into balls.
    • On a clean surface or a rolling board, flatten each ball into a round roti using your palms or a rolling pin. Add a little dry flour if needed to prevent sticking.
    • Heat a griddle or tawa over medium heat. Place the rolled roti on the hot griddle.
    • Cook on both sides until golden brown spots appear, applying ghee or butter as desired.
  5. Serving:

    • Serve hot Makki di Roti with Sarson da Saag.
    • Garnish with a dollop of ghee or butter on top of the saag.
    • Enjoy the traditional Baisakhi delicacy with some jaggery or pickles on the side for extra flavor.

This Sarson da Saag with Makki di Roti recipe is a true culinary delight that captures the essence of Baisakhi festivities and the bountiful harvest season.

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