Makki Di Roti & Sarson Da Saag — Authentic Punjabi Winter Recipe

Makki Di Roti and Sarson Da Saag is not just a meal — it is the culinary identity of Punjabi winters. From November through February, when mustard fields are in full bloom across Punjab and Haryana, this combination appears on tables from village dhabas to city homes. Eaten with white butter (makhan), a piece of jaggery, and a glass of lassi, it is complete in a way that few dishes are.

Neither component is complicated. Both require patience.

Sarson Da Saag

Serves 4–6 | Prep: 20 mins | Cook: 60–90 mins

Ingredients

• 500g fresh mustard greens (sarson), washed, roughly chopped
• 200g fresh spinach (palak)
• 100g bathua (chenopodium/lamb's quarters) — optional but traditional
• 1 tbsp makki ka atta (cornmeal flour) — for thickening
• 4–6 tbsp ghee or white butter
• 1 large onion, finely chopped
• 1 tbsp ginger, grated or finely chopped
• 4–5 garlic cloves, minced
• 3–4 green chillies, slit
• 1 tsp red chilli powder
• Salt to taste
• White butter (makhan) to serve

Method

Step 1: Slow boil the greens. Place mustard greens, spinach, and bathua in a large pot with 1 cup water and ½ tsp salt. Bring to boil, reduce to low, cover and cook for 45–60 minutes until completely soft. This long cook is essential — under-cooked sarson is bitter. Add water if it dries out.

Step 2: Blend coarsely. Use a hand blender or the back of a wooden spoon to break down the greens to a rough, slightly chunky texture. Traditional saag is not smooth — some texture is the point. Add makki ka atta, stir well, and cook uncovered for another 10 minutes until thickened.

Step 3: Make the tadka. In a separate pan, heat ghee over medium-high heat. Add onions, cook until deep golden (12–15 minutes — don’t rush this). Add garlic and ginger, cook 2 minutes. Add green chillies and red chilli powder, stir 30 seconds.

Step 4: Combine. Pour the tadka over the saag. Stir well and taste for salt. The saag should be thick enough to hold its shape on the roti. If too thin, cook uncovered a few more minutes.

Serve hot with a generous knob of white butter on top.

Makki Di Roti

Makes 6–8 rotis | Prep: 15 mins | Cook: 20 mins

Ingredients

• 2 cups makki ka atta (yellow cornmeal flour — not fine corn flour)
• Warm water, as needed (approximately ¾ cup)
• Salt to taste
• Ghee for cooking

Method

Step 1: Make the dough. Mix makki ka atta and salt in a bowl. Add warm water slowly, kneading as you go. The dough will be coarser and less elastic than wheat dough — this is correct. It should be soft but not sticky. Makki atta has no gluten, so it won’t come together the way wheat dough does.

Step 2: Shape the roti. Take a portion slightly larger than a golf ball. Flatten between your palms — makki roti is traditionally shaped by hand, not rolled with a belan (rolling pin). If it cracks at the edges, press them back together with wet fingers. The roti should be about 6–7 inches in diameter and 4–5mm thick.

Tip: If hand-shaping is difficult, place the dough ball between two sheets of plastic wrap and press with a flat-bottomed plate.

Step 3: Cook on tawa. Heat a tawa (iron griddle) over medium-high heat. Place the roti on the tawa. Cook for 2–3 minutes until the underside develops golden-brown spots. Flip carefully. Apply ghee to the cooked side. Cook second side 2–3 minutes. Apply ghee to the second side. The roti should have a charred, slightly crisp exterior with a softer centre.

Serve immediately with sarson da saag and a piece of jaggery on the side.

Key Notes

• Sarson bitterness: mustard greens are naturally bitter, especially if young and fresh. The long slow cook (45–60 min) mellows this significantly. Some cooks add a pinch of jaggery to the saag to balance remaining bitterness.
• Makki atta vs corn flour: makki ka atta is coarse yellow cornmeal, not fine white corn flour (maida). They are not interchangeable — fine corn flour will produce a completely different texture.
• White butter: the traditional accompaniment is unsalted white butter (makhan), not yellow butter. The mild, slightly tangy flavour of fresh makhan is part of the dish.
• Bathua: this green (lamb's quarters) adds depth to the saag and reduces bitterness. If unavailable, increase the spinach proportion.

Frequently Asked Questions

Why is my sarson da saag bitter?

Insufficient cooking time is the most common cause. Mustard greens need 45–60 minutes of slow cooking to lose their raw bitterness. If still bitter after this, add a small piece of jaggery to the finished saag — it balances bitterness without adding sweetness.

Can I make sarson da saag in a pressure cooker?

Yes — pressure cook the greens for 3–4 whistles, then proceed with the mashing and tadka. The result is slightly different in texture but significantly faster. Traditional slow cooking gives a more complex flavour.

Why does my makki roti crack?

Makki atta has no gluten, so it doesn’t bind like wheat dough. Keep the dough slightly wetter than you think you need, keep your hands wet while shaping, and work quickly. Cracks at the edges are normal — press them back together.

What is the difference between makki ka atta and corn flour?

Makki ka atta is coarse-ground yellow cornmeal. Corn flour (also called corn starch in some regions) is fine white powder. They are completely different products. For Makki Di Roti, you need the coarse yellow variety.