From The Chef’s Kitchen: Makke ki Roti aur Sarson da Saag


From the kitchen of Chef Arshdeep Singh, junior sous chef, Cubbon Pavilion, ITC Gardenia Hotel, comes the quintessential Punjabi farmer’s meal –Makke ki Roti aur Sarson da Saag. This is as rustic as you can get. The dish kinda holds aloft the Agrarian culture of Punjab. It’s made with corn, mustard, sugarcane and dairy – ingredients which have ‘Punjab’ written all over it. It is a seasonal dish and generally consumed during winter months for two reasons:  it is during this season that mustard is cultivated and secondly, Makke ki Roti aur Sarson da Saag is a very rich dish that’s ideal for the cold winter months. Because the only way you can enjoy the dish to its fullest is when it is accompanied by large dollops of butter and ghee. Definitely not for the dainty waists.

Sarson Ka Saag


Saag leaves – 2kg (50% mustard leaves and the rest could be a mix of spinach, bathua or dill or any other green available)

Green chillies – 50gms

Chopped onion – 100gms

Chopped ginger – 10gms

Chopped garlic-  15gms

Ghee -80 gms

Garam masala powder

Salt- To taste


  1.      Boil the Saag Leaves & green chillies in salted water, until soft.
  2.      Strain and blend into a coarse paste.
  3.      In a vessel, heat ghee and sauté onions, garlic, ginger.
  4.      Add garam masala powder.
  5.     Add the saag puree, cook till it leaves the ghee.

Makki Ki Roti


Maize Flour – 400gms

Ajwain – 10gms

Salt – 10gms

Ghee – 30 gms

Lukewarm water


  1.      Combine maize flour, ajwain, salt and lukewarm water.
  2.      Knead to make a smooth dough
  3.      Portion it into roundels of 30 gms
  4.      Flatten it with hand and grill it on both sides while applying ghee.

Serve hot with jaggery and white butterFrom February 17

From February 17- 25 Cubbon Pavilion will be celebrating Punjabi cuisine.

2018-03-05T10:34:47+05:30 Food, Food, Art & Culture|2 Comments


  1. Madhurai February 23, 2017 at 12:07 pm - Reply

    disappointing…if a renowned chef shares a recipe but forgets to mention the very basic of ingredients (which looks deliberate in most cases), it defeats the purpose of sharing knowledge.
    A country where at least a few million households are making this traditional dish it doesn’t take much to share that Sarson ka saag is made with a combination of 3 different leaves. You can’t just write Saag leaves and leave it at that.

    • Sudha Pillai February 24, 2017 at 11:05 am - Reply

      Dear Madhurai,
      Thank you for your observation. It was a very valid point. So, I took it to the concerned people for a response and this is what Chef Yogen, Executive Chef, ITC Gardenia had to say. (Also, I am modifying the recipe after the interaction, thanks again).

      “Recipes are simplified or adapted to enable an enthusiastic home cook to cook a recipe with readily available ingredients. The original recipe may have ingredients which may often be found easily in the source location only.

      Sarson ka Saag refers to a Saag made out of sarson ( mustard Leaves ). Similarly one would come across a Palak ka Saag or a Bathua ka Saag. Sarson has strong flavour and often other greens are added to tone down or change the flavour of the dish to one’s liking. But this is an adaptation.

      Just every home has a unique dal tarka recipe in Punjab; so is their choice of greens for the Saag. Commonly added greens are Spinach leaves, Bathua Leaves, Dill leaves, Methi leaves and even Radish Leaves. Some cooks substitute mustard leaves with spinach leaves in equal quantities.

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