Nutrition

Sarson-ka-saag and Makki-ki-roti with Rakut Preet Singh

This meal finds its roots in Punjab. High in iron and immunity-boosting, this winter meal will keep you warm in the cold months and is a favourite of Indian actor Rakul Preet Singh.

By Dr. Lakshmi K

14 Apr 2021

Makki-di-roti and sarson-da-saag is the winter favourite dish of some parts of north India, especially the state of Punjab. This dish contains 277 calories with low carbohydrates, high proteins and fibre. The fibre in the dish is about 14 grams which is helpful for digestion in the body.

Sarson or mustard greens or mustard leaves are the star of the saag. These contain rich amounts of vitamins A, C and K, which help in boosting immunity. Mustard greens also contain minerals such as iron and calcium. According to studies the antioxidants in mustard greens, lutein and zeaxanthin, help in maintaining good eye health, while the micronutrients benefit heart health.

The maize used to make the roti is a rich source of zinc and selenium, which help boost immunity as well. Maize contains about 73% of water, meaning it can provide better hydration. The fair amount of fibre in the corn can reduce the gut issues and promote healthy digestion. Overall, this dish is great for women in particular since it contains all the right vitamins and minerals for their health.

Sarson-ka-saag and Makki-ki-roti - Full Recipe

6
serves
156
K calories
5
minutes
3/10
simplicity

Easy Steps

For the saag, clean and then chop the mustard leaves and spinach.

In a pan, bring water to the boil. Add the chopped leaves, the garlic pods garlic, 1-inch piece of the ginger, 2 chillies, and salt to the boiling water.

Once the leaves are soft, remove from the heat and let the mixture cool. Then, place the mixture in a food processor and blend.

In a large kadai, heat the oil and sauté the chopped garlic pods, ginger, green chilli and onion.

Ingredients List

Mustard greens (leaves): 200 g
Spinach: 100 g
Clove of garlic: 2, chopped
Ginger: 2 inch, chopped
Chillies: 3
Salt: ½ tsp
Water: 1 cup
Maize flour: 1 tsp
Oil: 5ml
Pinch of asafoetida (hing)
Onion: 1, finely chopped

For the Makki-ki-roti / Makki-di-roti
- Maize flour: ¼ cup (50 g )
- Hot water: ½ cup add as required
- Carom seeds (ajwain) ¼ teaspoon
- Salt to taste
- Ghee or oil as required for roasting

Add the mashed leaves to the kadai, mix well and continue to cook for 4 to 5 minutes.

Now, add 1 tbsp of the maize flour to the mixture, mix well and cook until it thickens.

For the roti, in a mixing bowl, combine the maize flour, carom seeds and salt to taste. Mix together with a spoon.

In a separate pan bring the water to the boil. Add the water to the flour and knead it until a smooth dough forms. Make medium-sized balls with the dough.

Sprinkle some maize flour onto a rolling board. One by one place each dough ball on the board and roll into rotis.

Spread the ghee or oil on a hot griddle or tawa.

Place each roti on the griddle and cook on both sides. Serve the meal hot.