Sarson Ka Saag & Makki di Roti

November 17, 2015  admin@cheftimes Avatar
Sarson Ka Saag & Makki di Roti


Green Mustard (Sarson) Leaves 1 kg
Palak / Spinach Leaves 500 gms
Bathua 250 gms
Green Chillies 7 - 8
Garlic Cloves 8 - 10
to taste Salt
Ginger finely chopped for Tadka 50 gms
Desi Ghee 2 service spoons / 4 - 5 tablespoons
Makki Atta (Aalan) 1 tablespoon

Recipe Type: Lunch or Dinner


For Saag :

  1. Clean Mustard leaves, Palak / Spinach Leaves & Bathua and wash them properly with water. Place the leaves in a strainer so that all water is removed from the leaves. Cut the leaves into thick pieces and put them in the cooker, then add Garlic, Green Chillies, Salt and 1 small bowl of water and cook for 7 – 8 mins
  2. Take out the mixture from the cooker, cool them off and grind in a mixer (do not make it excessively fine)
  3. Take Desi Ghee in Kadai / Pan add Ginger and cook for 1 -2 mins or till the Ginger gets light brown, then add Makki ka Atta and cook for 1 – 2 mins
  4. Add Saag into the Kadai & boil for 5 mins on low flame
  5. Take out Saag in a bowl, put white butter or Ghee on top.

For Makki di Roti :

Ingredients : 750 gms Cornmeal (Makki Ka Atta),  Salt to taste (optional) & Ajwain (Optional)

  1. Add salt in cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide the dough into equal portions and shape into balls like we do for making chapatis. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, cover the Chakla / Rolling Board with foil sheet & roll out each ball and make roti
  2. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some ghee over the surface. Turn over and spread some more ghee on the other side. Cook till both sides are golden brown.
  3. Serve hot Sarson ka Saag with Makke ki Roti.

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20 min


40 min


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