Sarson Da Saag- Makki Di Roti

IF you are looking for a delicious and indulgent meal, then this Sarson Da Saag recipe is a perfect dish to prepare on wintery days and gorge with your friends and family.
Sarson da Saag te Makki di roti is a classical Punjabi dish and is best served with some white butter and jaggery. This combination is winter special and makes everyone drool in winters. As a traditional Punjabi dish, “saag” means green and “sarso” means mustard. 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.

By Executive Chef Suresh Khanna From Fortune Landmark Hotel, Ahmedabad.

Ingredients for Sarso Da Saag

• 1000 gms Fresh green Sarson
• 250 gms Palak
• 250 gms Bathua
• 2 cups Water with a pinch of salt
• 1 1/2 cup Makki ka atta
• 4 Green chilly
• 25 gmsGinger
• 2 Onions
• 6 cloves Garlic
• 100 gms Ghee
• 1/2 tsp Red pepper powder
• 1/2 tsp Garam masala

Method of Preparation:

• Add the three bunch saag, salt and water into pressure cooker & cook over low heat for 1-1/2 hours.
• Squeeze out saag and keep saag water aside. Mash the saag in the cooker until coarsely ground, and add makki atta and stir.
• Put back saag water and a little fresh water & boil over slow fire.
• Add green chillies & ginger & cook till saag gets thick.
• For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, coriander & sauté until onions are light brown.
• Mix into saag & garnish with thread cutting of ginger fried in ghee.

Ingredients for Makki ki Roti
• 1/2 kg Makki Atta
• Kneading Water
• Ghee

Method of Preparation:

1. Knead the makki atta until it becomes a ball, add flour to dry it & knead.
2. Heat the flat pan and add a little ghee, so that it does not stick.
3. Make round shapes of makki roti on the kneading plate & carefully place it to the flat pan.
4. Cook with ghee till golden brown.
5. Serve with hot sarson da saag, crumbs of jaggery and white butter.



1 Kg Carrots
1- 1/2 Litre Milk
4 Green cardamoms
5-7 Tbsp Pure Ghee
5-7 Tbsp Sugar
2 Tbsp Raisins
1 Tbsp shredded almonds
2 tbsp chopped dates

• Peel and grate the carrots.
• Simmer in milk with the cardamom until liquid evaporates.
• Heat ghee in a heavy pan and add the carrot mixture.
• Cook over a gentle flame for 10-15 minutes.
• Stir in sugar and continue cooking until the halwa turns deep reddish colour.
• Stir in dried fruit and serve.