Palak, bathua and sarso saag come together to create a sensation with hearty makke ki roti. Simple, savoury and full of rustic flavours.


  • 750 gms sarson saag
  • 250 gms palak saag
  • 250 gms bathua saag
  • 2 cups water with a pinch of salt
  • 1 1/2 cup makki atta
  • 4 Green chilli
  • 25 gms ginger
  • 2 Onions
  • 6 Garlic cloves
  • 100 gms ghee
  • 1/2 tsp red pepper powder
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • For Makki ki Roti:
  • 1/2 kg makki Atta
  • Water (for kneading)
  • Ghee (for frying)


  • 1.Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
  • 2.Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
  • 3.Put back saag water and a little fresh water & boil over slow fire.
  • 4.Add green chillies & ginger & cook till saag gets thick.
  • 5.For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
  • 6.Mix into saag & garnish with julienne of ginger fried in ghee.
  • Prepare Makki ki Roti:
  • 1.Knead the makki atta until it becomes a ball, add atta to dry it & 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 gur and white butter.