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Sarson ka saag -makke ki roti
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4.54 from 13 votes

Sarson ka saag & Makke ki Roti

Sarso ka saag aur makke ki roti is a quintessential meal every winter.Rich greens served with cornmeal bread is a powerhouse of nutrients.
Prep Time30 mins
Cook Time1 hr
Course: Breads, Main Course
Cuisine: Indian
Keyword: makke ki roti, saag aur roti, sarso ka saag, sarson ka saag, traditional Punjabi breakfast, winter special saag
Servings: 4


For sarson ka saag

  • 4 cup boiled sarso/mustard leaves
  • 1 cup boiled palak/spinach leaves
  • 2 tablespoon oil
  • 2 tablespoon makai ka atta/maize flour

For tempering:

  • 1 cup tamatar/tomatoes
  • 1 large pyaz/onion
  • 1 tablespoon adrak/ginger
  • 2 cloves lassan/garlic chopped
  • 1 large hari mirchi/green chillies
  • 2 tablespoon ghee/ mustard oil if vegan
  • salt as per taste

For Makke ki roti

  • 2 cups makai ka atta/maize flour
  • ½ cup whole wheat flour
  • water for kneading


  • Heat oil in a pan.
  • Add mustard and spinach leaves.
  • Now,add maize flour and mix well.
  • Cook for 15 mins. Keep it aside.

For tempering:

  • In another pan,heat oil or ghee for tempering.
  • Add chopped onion,ginger,garlic,green chillies cook until rawness disappears.
  • Add chopped tomatoes to this along with salt.Cook till tomatoes soften.
  • Now add the tempering to cooked mustard-spinach leaves combo.
  • Mix well and let it come to a boil.
  • Serve hot with makke ki roti, mango pickle,buttermilk.

For Makke ki roti

  • Knead a tight dough.
  • Using a butter paper,baking sheet, roll into a flatbread.
  • Cook it on a iron griddle,use few drops of oil after its semi cooked


To boil sarson/spinach , heat a pot with adequate water,add the cleaned and chopped leaves ,boil for 10 minutes
Or, you can pressure cook them with 2 cups of water for 1 whistle.