Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Makki Ki Roti with Sarson Ka Saag

Traditional 39. Makki Ki Roti with Sarson Ka Saag recipe

🧺 Ingredients

• 200g cornmeal (makki ka atta)
• 40g whole wheat flour
• ½ tsp salt
• 1 tbsp ghee (for dough)
• 150ml warm water
• 4 tbsp ghee (for cooking)
• 500g mustard greens (sarson), chopped
• 200g spinach (palak), chopped
• 100g bathua (lamb's quarters, optional), chopped
• 2 tbsp ghee
• 1 medium onion (100g), chopped
• 1 inch ginger, grated
• 2-3 green chillies, chopped
• ½ tsp turmeric
• Salt to taste
• 2 tbsp makki ka maida (cornmeal) or rice flour (for thickening)
• Jaggery to taste (pinch)

👩‍🍳 How to make Makki Ki Roti with Sarson Ka Saag

1. Mix flours (1 min, room temp): Combine cornmeal, wheat flour, salt.
2. Add ghee (1 min, room temp): Add 1 tbsp ghee, mix with fingers.
3. Add water (2 mins, room temp): Gradually add warm water, mix until soft, crumbly dough forms.
4. Rest (5 mins, room temp): Cover 5 minutes.
5. Form patties (3 mins, room temp): Divide into 3-4 portions, form thick discs (1 cm thick) between plastic sheets.
6. Apply ghee (30 secs, medium heat): Brush ½ tbsp ghee on first side while cooking.
7. Flip and cook (1 min, medium heat): Flip, brush ghee, cook second side.
8. Serve hot (1 min, room temp): Remove to plate, serve immediately.
9. Boil greens (5 mins, high heat): Boil chopped mustard greens, spinach, bathua in water 5 minutes until very soft.
10. Drain (1 min, room temp): Drain thoroughly, squeeze out excess water.
11. Heat ghee (1 min, medium heat): Add ghee in heavy-bottomed pot.
12. Sauté base (2 mins, medium heat): Add onion, cook until softened.
13. Add aromatics (1 min, medium heat): Add ginger, green chillies, sauté briefly.
14. Add greens (1 min, medium heat): Add boiled greens, add turmeric and salt, mix well.
15. Slow cook (15-20 mins, low heat): Cook on low heat, stirring occasionally, until greens become smooth paste-like consistency.
16. Thicken (2 mins, medium heat): Dissolve cornmeal or rice flour in water, add to saag, stir well.
17. Finish (1 min, low heat): Add pinch of jaggery for balance, adjust salt.

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