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Makki Ki Roti with Sarso Da Saag

Along with a steaming hot Makki Roti and a dollop of butter or ghee with this Saag recipe is a yummy and lip smacking treat in winters.

Makki Ki Roti with Sarso Da Saag

Preparation time: 10 mins
Cooking time: 2 hr 10 mins
Total time: 2hr 20 min
Servings: 7-8

Appliance used:

BOSS Cyclone Mixer Grinder

Ingredients: (1 cup = 250 ml)

  • 1 bunch mustard leaves
  • ½ bunch bathua leaves
  • ½ bunch spinach leaves
  • 1 cup fenugreek leaves
  • 3 medium tomatoes chopped
  • 2 inch ginger
  • 2 green chillies chopped
  • ½ tsp red chillie powder
  • ¼ tsp hing
  • 2-3 cups water
  • 2 tbsp makki atta
  • Salt as required

For Makki ki Roti

  • ½ kg atta
  • Water for kneading
  • Ghee for frying


For Saag

  1. Firstly clean and chop all the greens.
  2. Then wash the greens well
  3. In a pressure cooker or pan add all the ingredient listed for saag except for the makki atta.
  4. Cover the pressure cooker and cook for 6 – 7 minutes or more.
  5. If cooking in the pan, then cover and let the green cook till done. Do check occasionally.
  6. Pour the greens along with the stock and makki atta in BOSS Cyclone Mixer Grinder.
  7. Blend till smooth.
  8. In another pan, pour the pureed greens
  9. Simmer for good 25-30 minutes.

For Makki ki Roti

  1. Knead the makki atta until it becomes a ball, add atta to dry it and knead.
  2. Heat the tava and add a little ghee so that it does not stick.
  3. Make round shapes of makki roti on chakla & carefully transfer to the tava.
  4. Cook with ghee till golden brown.
  5. Serve with hot sarson da Saag and a dollop of butter or ghee.