Sarson Ka Saag With Makki Ki Roti

For the makki ki roti
2 cups maize flour (makke ka atta)
Water as needed to make a stiff dough
2 tbsp ghee
Salt, to taste

Method
To prepare the sarson ka saag: 

1. Chop the saag (mustard greens, spinach ) and blanch in warm water
   
2. Drain and reserve the cooking water. 
3. Mash the mixed saag in a blender. Add the maize flour and mix well. 
4. Add the reserved saag water back into a pan along with the green chillies and ginger, and cook over a low flame until the saag gets thick. Remove and set aside. 
5. To season heat ghee in a pan and add the chopped onions, garlic, and coriander, red pepper and garam masala powders. Sauté until the mixture turns light brown. 
6. Add the boiled saag to the onion-ginger mixture and cook for another three to four minutes. 
7. Garnish with thin slices of ginger. 

To prepare the makki ki roti:

1. Place the maize flour in a vessel and add water. 
2. Mix in the ghee and salt and knead. If the dough is too dry, add another one to two tablespoons of ghee and mix well. However, it is advisable to do this gradually so that the dough doesn’t end up too wet. 
3. After kneading for five minutes, brush the surface of the dough with a tiny bit of ghee and cover with a damp tea towel or cling film to prevent drying out. Rest the dough for 15 minutes. 
4. Divide the dough into equal portions and shape into balls. Press the dough balls slightly and roll out into rotis. 
5. Heat a pan, add ghee, and carefully cook the rotis until golden brown. Flip to cook the other side. 

To serve, pour some ghee over the sarson ka saag, garnish it with coriander sprigs, and serve with the makki ki roti.

|