Saag with Makki Roti Recipe – Pakistani Special
Saag with Makki Roti is a traditional Punjabi comfort food made with slow-cooked mustard greens, spinach, and aromatic spices, served alongside rustic maize flour flatbread. This authentic North Indian dish is deeply nourishing, earthy, and rich in flavor, especially popular during winter months. Finished with generous ghee or butter, Punjabi sarson ka saag paired with makki di roti delivers a wholesome, home-style meal that reflects true regional Indian cooking.
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
For Saag:
- 2 cups mustard greens (sarson), chopped
- 1 cup spinach, chopped
- 1/2 cup bathua or fenugreek leaves (optional)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic
- 1 inch ginger
- 2 green chilies
- 2 tbsp maize flour (makki atta)
- 2 tbsp ghee or butter
- 1 tsp cumin seeds
- Salt to taste
For Makki Roti:
- 2 cups maize flour (makki atta)
- Warm water as needed
- Salt to taste
- Ghee for roasting
Saag with Makki Roti Instructions:
Wash and roughly chop all leafy greens.
Pressure cook greens with ginger, garlic, green chilies, and salt until soft.
Mash or blend the greens coarsely for a rustic texture.
Heat ghee in a pan and add cumin seeds.
Add chopped onions and sauté until golden.
Add tomatoes and cook until soft.
Add the mashed greens and mix well.
Stir in maize flour and simmer for 10–15 minutes, stirring occasionally.
Finish with butter or ghee on top.
Mix maize flour and salt with warm water to form a soft dough.
Divide dough into portions and flatten carefully.
Cook roti on a hot tawa, flipping until cooked on both sides.
Apply ghee and cook until lightly crisp.
Serve hot saag with makki roti, white butter, onion slices, and jaggery.
Recipe Notes :
Mustard greens give the signature bitter-earthy taste, while spinach balances the flavor and color.
Coarsely mashing the greens keeps the traditional rustic Punjabi texture.
Maize flour thickens the saag naturally and enhances authenticity.
Slow simmering allows the flavors to deepen and blend beautifully.
Makki roti dough should be soft but not sticky to avoid cracking.
