Makki Di Roti Te Sarson Da Saag with Gur & Butter


Sarsoon da saag te makki di roti. Best had with some white butter, jaggery.This winter special combination of meal makes everyone drool in winters. As a traditional punjabi dish, saag means green and sarson means mustard.Ingredients of Sarson Ka Saag Aur Makki Ki Roti: Along with a steaming hot makki roti and a dollop of butter or ghee this recipe is a yummy and lip smacking treat in winters. A mix of palak, bathua and sarson, pressure cooked and prepared in a host of spices, makes this a healthy winter treat. You can serve gud or jaggery as an accompaniment along with this dish. Granny Special try it out.

Ingredients of Sarson Ka Saag Aur Makki Ki Roti

  • Selection of Saag
  • 750 gms sarson saag
  • 250 gms palak saag
  • 250 gms bathua saag
  • 2 cups water with a pinch of salt
  • 1 1/2 cup makki atta
  • 4 Green chilli
  • 25 gms ginger
  • 2 Onions
  • 6 Garlic cloves
  • 100 gms ghee
  • 1/2 tsp red pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • For Makki ki Roti:
  • 1/2 kg makki Atta
  • Water (for kneading)
  • Ghee (for frying)

How to Make Sarson Ka Saag Aur Makki Ki Roti

  1. Preparation of the Saag
  2. Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
  3. Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
  4. Put back saag water and a little fresh water & boil over slow fire.
  5. Add green chillies & ginger & cook till saag gets thick.
  6. For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
  7. Mix into saag & garnish with julienne of ginger fried in ghee.
  8. Prepare Makki ki Roti:
  9. Knead the makki atta until it becomes a ball, add atta to dry it & knead.
  10. Heat the tava and add a little ghee so that it does not stick.
  11. Make round shapes of makki roti on chakla & carefully transfer to the tava.
  12. Cook with ghee till golden brown.
  13. Serve with hot sarson da saag and gur with white butter.

Please Note

Mixed the hot ghee/butter and jaggery together mashed the makki ki roti in this mixture, you will never ever forget this heavenly taste of the said preparation.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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