Makki Ki Roti Sarson Ka Saag

Ingredients:

For sarson ka saag:

2 bunches of mustard leaves (sarson leaves)

1 bunch of spinach (palak)

1 inch of ginger grated

4-5 cloves of garlic crushed

2 medium sized onion finely chopped

4-5 green chilies

1 pinch of asafoetida 

1/2 tsp cumin seeds 

1 tsp coriander powder

1 tsp garam masala

1 tsp red chili powder

2 tbsp maize flour (makki ka atta)

2 tbsp ghee 

Salt to taste

For makki ki roti:

2 cups of maize flour (makki ki atta)

1 tsp of ajwain (optional)

Hot water as required

Salt to taste

Method:

For sarson ka saag:

1. Wash mustard & spinach leaves, remove leaves from stems. 

2. Pressure cook mustard & spinach leaves up to 5-6 whistle with a little salt. 

3. Mash it with a potato masher or use hand blender. But make sure not to puree the mixture.     The roughness of leaves & stalks should be there.

4. Add maize flour to mustard & spinach mixture & mix well.

5. Heat ghee in a pan, add cumin seeds, wait till it crackles, now add asafoetida (hing). 

6. Thereafter add ginger, garlic, stir for few seconds.

7. Add chopped onions & cook till they become a little translucent, add green chilies & stir for     some time. 

8. Now add red chili powder, coriander powder, garam masala & stir. 

9. Mix mustard & spinach mixture to this, salt & cook for 8-10 mins on low flame. You can add     water if required.

10. Garnish with a dollop of butter, sarson ka saag is ready to serve.

For makki ki roti:

1. Mix all the dry ingredients in a bowl.

2. Make a soft dough with hot water, knead for a few minutes.

3. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a
    circle approx 5" in diameter (1/4" thick)

4. Now heat tava/griddle &  place roti very carefully on it.

5. Flip & cook from other side till you see red-brown marks & get that distinct aroma.

6. Serve hot makki ki roti glazed with butter on top & piping hot sarson ka saag. 

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