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Sarson Ka Saag With Makke Ki Roti

Sarson Ka Saag With Makke Ki Roti

Season’s hot favourite, Winter special Sarson ka Saag te Makke di Roti is the Saag Roti combo with gur/jaggery and a dollop of butter. Here I have added a teaspoon of green moong lentils in the saag to enhance the taste and texture, hence I can say it’s my signature dish. Enjoy the wholesome delicious meal.

See other winter special recipes here!

Detailed Sarson Ka Saag With Makke Ki Roti recipe is below 

Prep time

20 min

Cook time

25 min

Total time

45 min

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Skill Level: Easy

Cooking Type: cooking on gas

Serves: 6-7

Makes: 1 large bowl

Equipment used: Deep heavy-bottomed non-stick pan

Ingredients for Sarson Ka Saag With Makke Ki Roti recipe

To make the Sarson Ka Saag With Makke Ki Roti

  • 1 bunch mustard leaves/sarson
  • 1/2 bunch bathua leaves/chenopodium
  • 1/2 bunch spinach leaves/palak
  • 1 cup chopped tender radish leaves/mooli ke patte
  • 1 medium mooli or raddish
  • 1 cup fenugreek/methi leaves, chopped
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 1 inch ginger, chopped
  • 2 green chilies, chopped
  • 7-8 garlic cloves chopped
  • 1 teaspoon red chilli powder
  • 2 pinches of asafoetida/hing
  • 2 to 3 cups water
  • 1/2 teaspoon jeera
  • 2 bay leaves
  • 1 dry red chilli
  • 1 tablespoon ghee
  • 1 tablespoon maize flour
  • 1 teaspoon green moong lentils washed and soaked
  • 1 teaspoon salt or to taste

For Makke Di Roti

  • 2 cups maize flour/corn meal
  • 1/2 cup radish /mooli , grated
  • 1 green chilli, finely chopped
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon coriander leaves, finely chopped
  • 1/2 teaspoon coriander powder
  • 1/2 cup water or as required
  • 1/2 cup wheat flour
  • 1/2 teaspoon ajwain seeds
  • 2 tablespoons ghee or butter for smearing the rotis
  • 1/4th teaspoon salt or to taste

Preparation Of Sarson Ka Saag With Makke Ki Roti recipe

To make the Sarson Ka Saag With Makke Ki Roti

  • First of all clean and wash all the green leafy vegetables and roughly chop them all.
  • Heat ghee in a pressure cooker and add cumin seeds, asafoetida, bay leaves, dry red chilli and let them splutter.
  • Now add all the green leafy vegetables, chopped radish, soaked green moong dal, salt and 2 -3 cups of water.
  • Cover the pressure cooker with a lid and cook for 10 minutes, give 2 – 3 whistles and when done, immediately release the pressure and open the lid carefully.
  • This is done to retain the green colour of leafy vegetables. Let it cool down.
  • Blend the boiled veggies and maize flour in a blender.
  • In another pan, heat ghee and add chopped onions and fry them till light brown, add rest of dry ingredients and spices, saute, add pureed saag and stir and simmer for a couple of minutes. Stir occasionally. Its done in about 15 minutes and you start getting an aroma.
  • Serve sarson ka saag hot with some chopped onions and salad and a dollop of butter on the saag with makki di roti and gur.

To make Makke Di Roti

  • Mix all the ingredients in a bowl.
  • Add half of the water and knead. Add more water if required. Knead well into a firm dough.
  • Make medium sized balls of the dough. Now using your palm pressure, roll the dough, take some dry flour if required, then roll on the board with light hands.
  • Roast the makke di rotis on tava on a medium flame, flip when required, then roast directly on the flame for crunch, till it becomes golden brown and cooked.
  • Smear ghee or butter on the makke di roti and serve hot with saag, gur (jaggery) and salad. Enjoy!

Recipe notes


  • Serve the saag and rotis hot .

“Enjoy your Path to Mom. Relish every moment!”

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