Punjab, the land of five rivers, is renowned for its vibrant culture, lively festivals, and, most importantly, its rich cuisine. Among its culinary treasures, saag and makki di roti hold a special place in the hearts of Punjabis, especially during winters. This traditional combination represents more than just foodβitβs a celebration of Punjab’s agricultural roots and warm hospitality.
In Punjab, houses are filled with the pleasant scent of saag and makki di roti during the winter months. This famous dish is a celebration of Punjabi customs, family get-togethers, and farm-fresh ingredients .The crunchy, golden makki di roti and the deep, earthy flavours of saag capture the cosiness and simplicity of Punjab’s lively culture. This combination has been an essential in Punjabi homes for many decades, bringing family together over filling winter dinners.
My Recipe (Beginner-Friendly)
Ingredients
Sarson;500g
Palak;250g
Bathua;250g(optional)
Green chillies;2 chopped
Garlic minced;5-6 cloves
Ginger grated;1 inch piece
Onion chopped ;2
Makki ka atta ;2 tbsp
Ghee; 2tbsp
Salt; to taste
For Makki Ki Rotti
Makki ka atta;2 cups
Salt; to taste
Water for kneading
Instructions
For Saag
- Β In the very first step you have to wash the mustard leaves, spinach, and bathua thoroughly to remove dirt. After washing chop them .
- Now take a large pot, add the choppedΒ green leaves with a little water and boil themΒ for 30-40 minutes until tender.
- Β In the next step take a blender and mash the boiled green leaves into a fine paste.
- In a pan, heat ghee. SautΓ© garlic, ginger, and green chilies until fragrant. Add onions and cook until golden brown.
- Β Now add the mashed greens to the pan, stir well, and sprinkle maize flour to thicken. Cook on low heat for 10-15 minutes.
- Add salt to taste and finish with a dollop of butter. The tastiest sarson ka saag is ready.
For Makki Di Roti
- Β Take a bowl and mix maize flour and a pinch of salt. Gradually add warm water and knead into a soft, smooth dough.
- Β Now takea small portion of the dough and flatten it into a round shape using your hands or a rolling pin (use a plastic sheet for ease).
- Heat a tawa (griddle) on medium flame. Place the roti on the tawa and cook until golden brown spots appear on both sides.
- Top the makki di roti with butter and serve alongside saag.
Conclusion
We at Punjab Flavours take pride in maintaining the traditional flavours of Punjabi food. More than just a dinner, saag with makki di roti is a plateful of Punjabi culture. Regardless of your level of cooking experience, this dish is your first step towards enjoying real Punjabi flavours. This traditional recipe, prepared with love and simplicity, will bring the cosiness of Punjab to your table this winter.
Without these famous pair, no Punjabi winter feast would be complete. The attractive flavours of saag and makki di roti draw people together, whether it’s for a festive occasion or a family get-together. For a really Punjabi experience, serve warm jaggery and gur or a glass of cool lassi.
Enjoy every bite of saag and makki di roti and experience the warmth, flavour, and culture of Punjab!
FAQs
Yes, you can skip bathua if itβs unavailable. However, it adds a unique flavor and enhances the taste of saag.
Adding lukewarm water and kneading the dough properly helps make it soft and easy to roll.
Pair it with white butter, jaggery (gur), or a glass of lassi for an authentic Punjabi experience.
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thank you for your kind words