Makki Di Roti with Sarson Da Saag

Classic Punjabi Comfort with a Modern Canapé-Style Twist

Makki di roti served with sarson da saag is a classic Punjabi combination enjoyed across North India, especially during the winter months. In this version, I’ve made the makki di roti into small canapé-sized rotis and topped them with sarson da saag and a little hung curd — traditional flavours presented a little differently.

Recipe Details

Prep Time: 30 mins
Cook Time: 30 mins
Cuisine: North Indian / Punjabi
Serves: 4 mini rotis with saag

Nutrition / Macros:
Calories: 324 kcal
Protein: 6 g
Carbs: 47 g
Fat: 12 g

Recipe Highlights

♥ Classic Punjabi winter comfort food
♥ Mini canapé-style presentation
♥ Makki roti made with grated radish and ajwain
♥ Served with traditional sarson da saag
♥ Earthy, warming and full of flavour

Ingredients

For the Makki Di Roti

• Maize flour — 60 g
• White radish — 50 g, grated
• Ghee — 10 g
• Salt — to taste
• Ajwain — as required
• Warm water — as required

Method

1. Prepare the Radish

Mix the grated radish with a little salt and leave it aside for approximately 5 minutes. This will help the radish release its moisture.

Squeeze the radish well to remove as much excess moisture as possible. Keep aside.

2. Prepare the Dough

Add the maize flour, salt, squeezed radish and ajwain to a mixing bowl.

Mix well, then gradually add lukewarm water and bring everything together to form a soft dough.

Cover and allow the dough to rest for 10–15 minutes.

3. Shape the Mini Rotis

After resting, knead the dough once again.

Divide and roll into semi-thick rotis. For this presentation, make them small — approximately canapé size.

Because makki dough can be delicate to handle, rolling it between sheets of foil or on a silicone mat makes the process easier.

4. Cook the Rotis

Heat a tawa until hot.

Place the rotis on the tawa and cook on both sides until brown spots begin to appear.

Lightly brush with the ghee and cook again on both sides until properly cooked and lightly golden.

5. Assemble & Serve

Arrange the mini makki rotis on a serving platter.

Top each one with sarson da saag and finish with a small dollop of hung curd.

Serve hot with salad and lemon on the side.

Tip

Squeeze the grated radish thoroughly before adding it to the maize flour. Too much moisture can make makki dough difficult to handle.

If the dough feels fragile while rolling, use foil or a silicone mat rather than adding too much extra flour.

Ipshita’s Note

Makki di roti with sarson da saag is traditional Punjabi comfort food, but traditional food doesn’t always have to be presented traditionally. I made the rotis canapé-sized and topped each one individually with saag and hung curd — the familiar flavours remain the same, just presented in my own way.