Makki Di Roti Sarson Da Saag

Wash mustard leaves and spinach. Roughly chop and pressure cook with garlic, green chillies, and salt for 3–4 whistles. Let cool and blend coarsely.

In a kadai, heat ghee. Add chopped onions and fry until golden. Add grated ginger and red chilli powder.

Add the blended saag. Cook on medium heat, stirring regularly, for 15 minutes.

Add maize flour paste (flour mixed with cold water) to thicken. Stir continuously. Cook another 10 minutes.

Finish with butter. Adjust salt.

For makki roti: mix maize flour with salt and warm water to form a soft dough. Divide into balls.

Pat each ball between wet palms or roll gently between parchment into thick rounds.

Cook on a hot tawa on both sides until small spots appear. Apply ghee.

Serve hot makki roti with a generous bowl of sarson da saag and a dollop of white butter.