Makke Di Roti-Sarso Da Saag

Sarso Da Saag

Ready in 50 min (preparation: 15 min, cooking time: 35 minutes)

4 servings, 1290 cals


  • 4 cups chopped mustard leaves or 2 bunch
  • 2 cups chopped spinach leaves or 1 bunch
  • 1 cup chopped bathua leaves or ½ bunch
  • 1 small tomato chopped
  • 1 green chillies, 1 chopped and 1 cut length wise
  • 3-4 cloves of garlic chopped
  • 1 inch piece of ginger chopped
  • 2 tablespoons corn meal flour (makki ka aata)
  • 1 medium onion sliced lengthwise
  • Salt to taste
  • 1 ½ table spoon ghee or oil
  • ½ cup water


Wash and clean mustard leaves, spinach and bathua leavesin running water. Drain excess water and chop them roughly





Take all greens (mustard leaves, , garlic, spinach and bathua), tomato, 1 chopped green chilli, garlic, ginger, salt, ½ cup water in a large pan or a 3 litre capacity cooker




If you are using pressure cooker then pressure cook for 1 whistle over medium flame. If you are cooking in a pan then cook it until turns soft for around 8-10 minutes (to keep the color of the sag green cook it in a pan and do not cover it with lid while cooking)




Turn off the flame after a whistle. Remove the pressure cooker lid after pressure comes down naturally. Let the mixture cool for few minutes at room temperature




Transfer mixture to a large jar of a mixer grinder/blender. Add corn meal flour






Blend the mixture to a smooth puree






Transfer mixture to the same pressure cooker or pan. Let it cook for 10 minutes over low flame. Stir occasionally in between to prevent sticking (to keep the color of the sag green cook it in a pan and do not cover it with lid while cooking)





Meanwhile let’s prepare the tempering. Heat ghee in a small pan over medium flame. Add sliced onion and length wise cut green chilli and stir fry until onion turns light brown




Pour the tempering mixture over cooked sag and turn off the flame.






Makke Di Roti

Ready In 20 minutes (Preparation time: 5 mins, Cooking time: 15 minutes)

2 servings (6 rotis)


  • 1 ½ cups Makai atta (maize flour/corn meal/corn flour(yellow one))
  • 2 tablespoons finely chopped coriander leaves or grated radish
  • 1 teaspoon carom seeds (ajwain)
  • Warm water as needed to bind the dough
  • Salt to taste
  • Oil or ghee for shallow frying

Note: Makai atta (makki ka aata/corn flour) is made by grounding corn kernels into fine powder and it has yellow color. Do not use the corn meal which has a grainy texture like semolina. Also do not use white flour which is similar to starch and generally used for thickening the soup and gravy.


Sieve the maize flour in a large bowl






Add finely chopped coriander leaves, carom seeds and salt. Add warm water little by little and knead a little stiff and smooth dough (like parantha dough)





Divide into 6 equal portions. Wet your palms with few drops of water and make round shaped balls from each portion. Take a plastic ziplock bag and cut it from two sides. Place the bag over a rolling board and put one ball over it. Simultaneously start heating the tawa over medium flame




Press the dough ball a little with your palms and flatten it. Cover it with a side of the plastic bag and gently roll it out into medium thick round shaped roti (do not make the large roti as the rolled dough could easily break and it is difficult to handle after that)



Remove plastic from the upperside and gently transfer the rolled roti over your palm by turning it upside down as shown in the picture (be gentle while taking the roti over your palm as it may tear)




Now easily remove the plastic from the top as if you are peeling it






Placed the rolled roti over heated tawa and cook it for a minute






Flip it with a spatula and spread few drops of oil over it






Again flip it after about a minute and spread oil over upper side. Flip and cook until light brown spots appear on both sides





Transfer it to the plate and spread butter over it. Serve it hot

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