Makki di Roti te Sarson da Saag — The Heartbeat of Punjabi Winters

If there’s one dish that truly captures the soul of Punjab, it’s Makki di Roti te Sarson da Saag — a rustic, wholesome, and heartwarming combination that has ruled Punjabi kitchens for generations. It’s not just food; it’s a story of tradition, warmth, and the magic of mustard fields in full bloom.

The Essence of Punjab on a Plate

Every winter, when the chill sets in and the fields of Punjab turn golden with mustard flowers, homes start filling up with the aroma of simmering saag. This classic dish pairs perfectly with makki di roti — a golden, coarse flatbread made from maize flour — brushed with fresh white butter or ghee.

Ingredients that Speak the Language of the Land

For the Sarson da Saag:

• Mustard leaves (sarson ke patte) – 2 bunches

• Spinach (palak) – 1 bunch

• Bathua leaves – 1 bunch (optional, for balance)

• Green chilies – 2-3

• Garlic – 5 cloves

• Ginger – 1 inch

• Onion – 1 (finely chopped)

• Makki atta (cornmeal) – 1 tbsp (for thickening)

• Ghee – 2 tbsp

• Salt to taste

  
  

For the Makki di Roti:

• Maize flour (makki atta) – 2 cups

• Warm water – as required

• Salt – a pinch

• Ghee – for cooking

  
  

Cooking the Saag

1. Boil all the greens (mustard, spinach, bathua) with green chilies and a bit of salt until soft.

2. Blend it coarsely — not too fine — to retain its rustic texture.

3. Heat ghee in a pan, add chopped onions, ginger, and garlic, and sauté until golden.

4. Add the greens, a spoon of makki atta for thickening, and simmer slowly for 20–25 minutes.

5. Finish with a dollop of butter — because, in Punjab, butter is not an ingredient, it’s an emotion!

   
   

Making the Makki di Roti

1. Mix maize flour with a pinch of salt and warm water to form a soft dough.

2. Pat the dough into flat rounds by hand on a plastic sheet or banana leaf.

3. Cook on a tawa until both sides are golden, brushing generously with ghee.

   
   

The Perfect Punjabi Pair

When you serve Makki di Roti hot with Sarson da Saag, a slice of jaggery, and a glass of buttermilk (lassi), you’re not just eating — you’re celebrating the rich Punjabi spirit of mitti di khushboo (the fragrance of the soil).

It’s comfort food that connects hearts, generations, and memories. Whether you’re in Amritsar, Ludhiana, or thousands of miles away, one bite takes you straight to the mustard fields of Punjab.