Makki di roti, Sarson da saag.

Makki di Roti Sarson da Saag, is a traditional Punjabi delicacy. It is prepared mainly in the winter season in the Punjab region as mustard leaves are in abundance. Makki ki roti is a flat unleavened bread made from corn meal/ flour primarily eaten in Jammu and Kashmir, Himachal Pradesh, Punjab, Haryana, Rajasthan, Uttar Pradesh, and Uttarakhand in North India. Like most rotis in the Indian subcontinent, it is baked on a tava and served hot drizzled with ghee.

Ingredients for Makki di roti:

2 cups Makki ka atta/ flour

1½ cups Lukewarm water

½ tsp Carom seeds




Tip the flour into a large bowl. Add salt and carom seeds. Mix it well until combined.

Gradually add water . Mix it well. Make sure you add water slowly to the dough to maintain the dough’s consistency. Keep adding water until the liquid is fully incorporated and the mixture comes together like a dough. Gently bring the dough together, cover and let the dough rest for 8-10 minutes.
Divide the dough into 4 equal parts.

Heat a griddle/ tawa.
Now, take a plastic sheet . Grease the plastic sheet and place it on a rolling board.

Take one dough ball and place it in between the sheets of plastic. Drizzle some oil on top of it.
Fold the plastic sheet over the dough ball. Flatten the dough ball with your hands.
Move your fingers in a circular motion and pat the dough until it forms a large circle.

Carefully lift it and transfer it on to hot griddle/ tawa. Cook the roti from one side until you see some bubbles on the surface. Flip and roast on the other side as well.

Once evenly brown, remove from heat and apply ghee on the roti. Repeat the process with the remaining dough.

Serve the roti hot drizzled with ghee.

Ingredients for Sarson da saag:

Sarson da saag

1 bunch Mustard leaves

½ bunch Spinach

1/2 bunch Bathua leaves

2 Onions roughly chopped

1 inch piece of ginger

7 cloves of garlic

7 green chillies chopped

2 tbsps corn meal/ makki ka aata

4 tbsps Ghee

Salt .


Wash the mustard, spinach and bathua leaves under running water thoroughly. Roughly chop the leaves and blanch them.

Drain the water and make a smooth paste of the leaves. Make a paste of the ginger, garlic and green chillies.

Add two tbsps Ghee in a pan. Drop in the chopped onions and fry for around 3-4 minutes till translucent.
Add the ground ginger, garlic and green chilly paste. Saute for a couple of minutes. Add salt and the paste made of the leaves. Add the cornmeal to the mixture and sauté for two more minutes.
Check for salt. Cook the mixture for about fifteen minutes.
Add the remaining Ghee and switch off the flame. Serve with a dollop of butter.

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