Makki Ki Roti and Sarson Ka Saag are wholesome delicacies from the house of Punjabi cuisine, celebrated for their earthy flavours and rustic charm. This recipe of golden maize flatbreads and a deliciously spiced mustard greens curry is a winter staple in northern India.

Ingredients

• For Makki Ki Roti: 2 cups maize flour (makki ka atta)

• Warm water (as needed)

• Salt to taste

• Ghee or butter (for cooking)

• For Sarson Ka Saag: 500 grams mustard greens (sarson)

• 250 grams spinach (palak)

• 100 grams bathua leaves (optional)

• 1 medium onion finely chopped

• 2-3 garlic cloves minced

• 1-inch ginger grated

• 2 green chilies chopped

• 2 medium tomatoes pureed

• 3-4 tablespoons maize flour (makki ka atta)

• 2 tablespoons ghee or mustard oil

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• Salt to taste

Step By Step Guide

Cook The Greens

Heat a large pan, add mustard greens, spinach, bathua in it and pour 2 cups of water. Boil for 20-25 minutes until they soften. Let cool a little and then, if needed blend into a coarse puree for a more chunky consistency.

Prepare The Tempering

Heat ghee or mustard oil in a pan and add chopped onions, garlic, and ginger, and stir until golden brown, add green chilies then turmeric and red chili powder. Pour the tomato puree and cook until the oil floats on top.

Combine And Cook

Pour the green puree into the tempering and stir well. Then add a portion of maize flour to thicken and simmer for 15 to 20 minutes while stirring occasionally. Adjust salt to taste.

Prepare Makki Ki Roti

In a large mixing bowl, combine maize flour and salt. Gradually add warm water and knead into a soft, pliable dough. Cover the dough and let it rest for 10 minutes.

Shape And Cook The Rotis

Divide the dough into small portions. Roll each portion into a ball, flatten it, and gently roll it out between two sheets of parchment or plastic to avoid cracks. Warm a tawa or non-stick pan on medium heat. Place the roti on the hot tawa and cook until both slices develop slight brown spots, applying ghee or butter as needed. Keep warm and serve with Sarson Ka Saag.

Pro Tips

Cooking this Saag can also be complemented with a little drop of jaggery which helps to boost the taste. When incorporating the ingredients in Makki Ki Roti always ensure that the water used is warm so that the dough does not crack. Using the real mustard oil lends the authentic flavor to the Saag but common ghee may be used in place of it.