Papa ki Pasand Challenge A timeless Punjabi classic made with rustic cornmeal flatbreads paired with slow-cooked mustard greens. Topped with homemade white butter and served with jaggery, this wholesome meal captures the warmth of family traditions and Papa’s cherished food memories.
For Makki Roti: Mix makki atta with warm water to form a soft dough.
Shape into flatbreads using your palms.
Cook on a hot tawa until golden from both sides.
Apply ghee and keep warm.
For Saag-: Boil mustard leaves and spinach until soft. Blend or mash coarsely.
In ghee, sauté onion, garlic, and green chilli. Add the greens and cook on low flame for 10–15 minutes.
Serve With White butter (makhan), Jaggery (gur)
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