Makki Di Roti with Sarson Da Saag

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Traditional Punjabi flatbreads paired with a rich mustard greens curry, slow-simmered to perfection. This indian-inspired vegetarian ready in about 75 minutes pairs corn flour, whole wheat flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup corn flour
• 1/2 cup whole wheat flour
• 3/4 cup water
• 3 cups fresh, chopped mustard greens
• 1 medium, finely diced onion
• 2 medium, chopped tomatoes
• 1 tbsp fresh, grated ginger
• 2 cloves, minced garlic
• 3 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp salt

Instructions

1. Step 1: For roti dough: Combine 1 cup corn flour, 1/2 cup whole wheat flour, and 3/4 cup water in a bowl. Knead into a smooth dough, cover, and rest for 20 minutes.
2. Step 2: For saag: Heat 3 tbsp mustard oil in a large pot over medium heat. Add 1 tsp cumin seeds and 1 medium diced onion, sautéing for 4 minutes until golden.
3. Step 3: Stir in 2 chopped medium tomatoes and 1 tbsp grated ginger, cooking for 5 minutes until tomatoes soften.
4. Step 4: Add 3 cups chopped mustard greens and 1 tsp salt, simmering covered for 25 minutes until greens are tender and oil separates.
5. Step 5: Divide dough into 8 equal portions. Roll each into 6-inch circles on a floured surface, then cook on a hot dry skillet for 2 minutes per side until lightly browned.