Baisakhi 2023: Sarson Ka Saag, The Highllight Of The Harvest

Food is an integral part of any festival in India, and Baisakhi is no exception. As a harvest festival, it's a time to celebrate the abundance of the land and the hard work of farmers who have toiled all year to bring in a successful crop. And what better way to honour this than by cooking up a feast using fresh, locally grown ingredients? Sarson ka saag and makki roti are just one example of the delicious dishes that are traditionally served during Baisakhi. But it's not just about the food itself – it's also about the sense of community and togetherness that comes from sharing a meal with loved ones. Whether it's a simple family gathering or a large-scale community celebration, food plays a central role in bringing people together and creating a sense of shared culture and tradition.

For those unfamiliar with this culinary delight, sarson ka saag is a dish made from mustard leaves, spinach, and other greens, while makki roti is a flatbread made from cornmeal. Together, they make for a delicious and nutritious meal that's been a staple in Punjabi households for centuries.

But why is this particular dish so important during Baisakhi? Well, it all comes down to the harvest. In Punjab, sarson or mustard is a winter crop, and by the time Baisakhi rolls around, it's ready to be harvested. So naturally, it's the perfect time to whip up a batch of sarson ka saag and makki roti using fresh, locally grown ingredients.

Now, let's talk about the recipe. It's a fairly simple one, but don't be fooled – the magic lies in the technique. To get the perfect texture and flavour, you need to cook the greens for a long time over low heat until they break down completely and become almost creamy. And as for the makki roti, you need to get your hands in there and knead the dough until it's just right.

Video Credits: Sonia Barton/YouTube


  • 1 bunch of mustard leaves
  • 1 bunch of spinach
  • 1 onion, chopped
  • 3-4 garlic cloves, chopped
  • 1-inch piece of ginger, grated
  • 2 green chillies, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 2 tbsp ghee

For Makki Roti:

  • 2 cups makki ka atta (cornmeal)
  • ½ tsp salt
  • ½  tsp ajwain (carom seeds)
  • Warm water as needed
  • Ghee or oil for cooking


  • Wash and chop the mustard leaves and spinach. Heat some ghee in a pan and add the chopped onion, garlic, ginger, and green chillies. Saute for a few minutes until the onions are soft and translucent.
  • Add the cumin seeds, coriander powder, turmeric powder, and salt. Stir well.
  • Add the chopped greens and enough water to cover them. Cover the pan and let it simmer over low heat for at least 30-40 minutes, or until the greens are completely cooked and have broken down into a creamy texture.
  • Using an immersion blender or a traditional blender, blend the mixture until smooth. Add more water if needed to get the desired consistency. Adjust salt and spices to taste.
  • Mix the makki ka atta, salt, and ajwain in a bowl. Slowly add warm water and knead the dough until it's soft and pliable.
  • Divide the dough into equal-sized balls and flatten them into discs using your palms.
  • Heat a tawa or a flat griddle over medium-high heat. Place the makki roti on the tawa and cook for a few minutes on each side, brushing some ghee or oil on top, until they're golden brown and cooked through.
  • There you have it – a classic Punjabi meal that's sure to warm your soul and satisfy your taste buds. As always, remember to enjoy your food