Sarson da Saag with Makki di Roti (Punjabi Greens and Cornmeal Flatbread)
Thick, buttery greens served with hot maize flour flatbreads, the great winter dish of Punjab with an easy UK shortcut.
Made with Saag (spiced spinach) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelMedium
- Costabout £1.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the kale in a pan with 100 ml water and cook for 10 minutes until very soft.
10 min - 2
Add your ready made saag spinach base (see the base recipe), the ginger garlic paste and the 1 tablespoon of maize flour. Simmer for 10 minutes, stirring, until thick. Blitz briefly for a coarse, textured result.
10 min - 3
Make the rotis: mix the 250 g maize flour and the salt with the hot water to make a dough. Knead briefly. It will feel soft and crumbly. Divide into 8.
- 4
Press each ball flat between two sheets of baking paper to about 12 cm across. Cook in a hot dry pan for 2 minutes each side until flecked with brown.
4 min - 5
Stir 1 tablespoon of the dairy free spread and the chilli into the saag. Brush the rotis with the rest and serve hot.
Tips
- Mustard greens are the authentic choice. Look for them in Asian grocers. Kale and spinach make a fine, UK friendly version.
- Maize dough has no gluten, so press rather than roll. Use baking paper to stop sticking.
- Eat the rotis hot, as they harden when cold.
Storing and freezing
Saag keeps for 3 days in the fridge or 3 months in the freezer, cooled within 1 to 2 hours. Rotis are best fresh. Reheat everything until steaming hot all the way through.
Questions
What is makki di roti?
It is a flatbread made from maize flour, a staple in Punjab in winter. It is naturally gluten free.
Can I use mustard greens?
Yes. Use 250 g mustard greens in place of the kale, washed well and cooked a little longer.
Why do my rotis crack?
The dough is too dry. Add hot water a tablespoon at a time. Press the edges together as you shape.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
