Sarson ka Saag with Makki di Roti (Punjabi Mustard Greens with Corn Flatbread)
Inspired by techniques from Serious Eats.
Mustard greens and spinach braised in ghee and water, returned to a garlic, ginger and chilli tadka, boiled briefly and mashed, then topped with salted butter. Served with simple maize-flour roti cooked on a hot pan.
Always check the labels of the products you use.
Method
- 1
Braise the greens. Melt 1 tbsp ghee in the pan over medium-high heat, add the mustard greens and 120 ml water and bring to the boil. Cover, lower the heat and cook for 8 min until soft. Add the spinach, cover and cook for 5 min more. Tip into a bowl and wipe out the pan.
- 2
Make the tadka. Heat the 2 tbsp ghee and the oil over medium heat. Fry the dried chillies until they sizzle, then add the garlic, ginger and green chilli for 1 min. Return the greens with the salt, chilli powder and 120 ml water, boil hard for 2 min, then mash firmly off the heat.
- 3
Make the roti dough. Mix the maize flour and salt, then add the hot water gradually and knead for 3-4 min into a soft dough with no cracks. Divide into 4 and press each between baking paper into a 13 cm round about 5 mm thick.
- 4
Cook and serve. Cook each roti on a hot dry tawa for 2 min per side until spotted brown, then brush with a little ghee and press with a spatula until it puffs in places. Spoon the saag into bowls, top with the salted butter and serve with the roti.
Storage
Refrigerate the saag up to 3 days and reheat until piping hot (74 °C). Make the roti fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large sauté pan or Dutch oven with lid
- potato masher
- mixing bowl
- 2 sheets of baking paper
- heavy frying pan or tawa
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 422 kcal |
| Protein | 7.5 g |
| Carbohydrate | 46.6 g |
| of which sugars | 2.4 g |
| of which free sugars | 0 g |
| Fat | 24 g |
| of which saturates | 12.3 g |
| Fibre | 6 g |
| Salt | 0.91 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
