Makki di roti and sarson ka saag is a classic Punjabi winter meal. The cornmeal flatbread is rustic and nutty, while the mustard-greens saag is slow-cooked, gently spiced and finished with butter.
Ingredients
- 2 cups makki atta
- Warm water and a pinch of salt
- 1 tablespoon ghee for cooking
- 500 g mustard greens, chopped
- 250 g spinach, chopped
- 1 onion, 2 tomatoes, 4 garlic cloves and 1 cm ginger
- 1 green chilli, 1/2 teaspoon turmeric and 1 teaspoon coriander powder
- 1 tablespoon maize flour and butter to finish
Method
- Boil mustard greens and spinach with a little water until tender. Blend coarsely.
- Cook onion, garlic, ginger and chilli in oil. Add tomatoes and spices.
- Stir in greens and maize flour. Simmer 20 minutes, adding water as needed.
- For roti, mix makki atta and salt with warm water. Shape each portion between sheets or with wet hands.
- Cook on a hot tawa, turning carefully, then brush with ghee. Serve with saag and butter.
Tips and storage
Keep the roti dough warm and moist because cornmeal has no gluten. Refrigerate saag for up to 3 days and reheat slowly with a splash of water.
More Punjabi favourites
For more North Indian comfort food, explore our North Indian recipes, try Aloo Paratha, or serve this meal with our Dal Makhani.
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