Sarson da Saag, Makki di Roti
**Note: Original post created Jul 2017. Updated October 2021**
The first time I was introduced to this traditional Punjabi meal was during my wedding planning. My husband and in-laws requested that this be on the menu somewhere. I didn’t understand what it was or the goodness of it until quite a bit later (much later than my wedding). Of course, during my wedding, I didn’t remember eating or tasting anything with so much going on. After I got married, I remember my mother-in-law making it a few times for my husband and seeing the pure joy on his face as he ate the Saag and Roti. I felt, wow, such a simple meal (for Indian food) and yet it brings him so much happiness. Of course I decided to try it out on my own.
I am always told, even to this day, how this is supposed to be a really hard recipe to master. I’m definitely not making it the way my mother-in-law does, but my shortcut recipe has managed to impress her, my husband and my daughter! As they say, a way to a man’s heart is through his stomach. I’m already in my hubby’s heart, but this is one recipe that guarantees a spot for any of you out there looking to impress your significant other.
Sarson da Saag is basically a vegetable dish made of Mustard Greens. It is very earthy in taste and rich not only in flavor but nutrients also. Mustard Greens provide an abundance of potassium and Vitamins K, A, C, and E. Traditionally, it is cooked in water and hand churned until you get the creamy, buttery consistency. If I had the time, I might try it. But since I don’t, I obviously created a shortcut (my handy dandy blender). Try it out and tell me what you think:
The saag tastes great on its own, but man does it just go a whole other level with Makki di Roti. Makki di Roti is basically corn bread. It’s not your traditional Roti that is usually soft and pliable. This is a bit thicker and can hold all that saag without getting the roti soggy. One more thing – Makki di Roti is typically made by flattening the dough between the palms. I am using a different technique by placing the dough in between a ziploc bag and rolling it out with a rolling pin. This just works better for me.
Looking for more Indian recipes? Check out some of these:
Sprouted Moong Beans Sabzi Gujarati Style
Instant Pot Rajma (Kidney Beans)
Instant Pot Kali Dal
Sarson da Saag, Makki di Roti
For the Sarson da Saag:
- 2 bunches of Mustard Greens, stems removed, coarsely chopped
- 1 bunch spinach
- 1 med red onion, chopped
- 4 garlic cloves, minced
- 1inch knob of ginger, grated
- 1 Tbsp salt
- 2 Tbsp EVOO
- 2 Tbsp Corn meal
For the Makki di Roti:
- 2 c Corn Flour
- 1 tsp carom seeds
- 1-1 ½ c cold water
For the Saag:
- In a deep non-stick pot, heat 1 Tbsp EVOO. Add in onions and sauté til they are translucent. Add in the ginger and garlic and sauté for 1 minute.
- Add in the mustard leaves and sprinkle with ½ Tbsp salt. Mix in well and when they start to shrink, add in the spinach. Sprinkle the spinach with the remaining salt. Mix in well until all the greens have shrunk and started to cook. Add in the corn meal.
- When the corn meal has mixed in well and the greens are cooked, turn off stove and place the mixture into a blender. Pulse until you have a smooth and creamy texture.
- In the same pot, add 1 Tbsp EVOO and the blended mixture. Cook on low heat for 2-3 minutes.
For the Roti:
- In a bowl, add the corn flour and mix in the carom seeds. Add cold water a little at a time while kneading the dough. You want the dough to be a little soft and sticky but not wet. It should form in your hands without falling apart.
- Divide the dough equally into balls. Place one inside a plastic ziploc and roll with a rolling pin into a flat tortilla shape.
- On high heat, place a little EVOO on a tava/frying pan. Add the roti and cook for a few minutes. Add a little oil on the top and flip to cook on the other side.
- Serve hot!
- Enjoy your Sarson da Saag and Makki di Roti.
Here are the tools I used for this recipe: