Everyday Kitchen

Pakistani/Afghan · Dinner

Saag with Makki Roti

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg

Saag with Makki Roti is a Pakistani/Afghan dish. Maize dough has no gluten and needs gentle handling.

Prep
35 min
Cook
60 min
Total
95 min
Servings
6
Difficulty
Easy
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Saag with Makki Roti. The photograph shows the shared Punjabi dish served in India; this draft is grouped with Pakistani and Afghan recipes.
The photograph shows the shared Punjabi dish served in India; this draft is grouped with Pakistani and Afghan recipes. Representative photograph of Saag with Makki Roti. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Saag

Finish

Roti

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Saag · About 45 min

  1. Simmer 700 g mustard greens, chopped, 300 g spinach, chopped, 500 ml water, 20 g ginger, 20 g garlic, 20 g green chili, ¾ tsp salt covered 40–45 minutes until very tender; mash or blend coarsely.

    Check: Look for this result: very tender; mash or blend coarsely.

Finish · About 10 min

  1. Fry onion in butter from 50 g butter, 150 g onion, chopped, 30 g maize flour 8 minutes, add to greens with maize flour and simmer 10 minutes.

Roti · About 4 min

  1. Mix flour, water and salt from 350 g fine maize flour, 300 ml warm water, ½ tsp salt, 30 g butter; pat eight thin rounds between baking paper. Cook on a hot griddle 3–4 minutes per side; brush with butter.

Tips

  • Maize dough has no gluten and needs gentle handling.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use kale for part of the mustard greens for a milder saag.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Saag with Makki Roti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Saag with Makki Roti?

Maize dough has no gluten and needs gentle handling.

What can I substitute in Saag with Makki Roti?

Use kale for part of the mustard greens for a milder saag.

Can I prepare Saag with Makki Roti ahead?

Prepare the measured ingredients for Saag with Makki Roti one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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