Makki Ki Roti and Sarson ka Saag
Makke Ki Roti
Sarson ka Saag
  1. Mix the flour with salt together. Use warm water to bind into medium-soft dough.
  2. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball using a rolling bin.
  3. Heat a tawa and place a roti on it. On moderate heat, cook till one side is half-done. Turn over, spread some white butter over the surface. Flip again. repeat process till golden brown on both sides.
  4. Serve with a dollop of white butter.
  5. For the Sarson ka saag, clean and chop the mustard leaves, spinach, fenugreek and bathua leaves.
  6. Add these greens with two chopped onions, tomatoes, ginger, garlic,green chillies salt and water and pressure cook for about 10minutes.
  7. Once cooled, blend with maize flour in a mixer blender. Put back on heat for about 30 mins till cooked.
  8. For the tempering, fry the remaining onions in ghee till golden brown. Add the red chilli powder, coriander powder, garam masala and hing.
  9. Add the saag to this tempering. Add ghee or white butter on top before serving with hot Makki ki roti.