Makai ki Roti and Sarson ka Saag

Sarson ka saag

Ingredients
3 bunches sarson, chopped
1 bunch spinach, chopped
1 bunch bathua (Amaranthus leaves)
4 onions, chopped
2 tomatoes, chopped
3 green chillies, chopped
1 tsp garlic, minced
Ginger - 1 inch piece
Salt to taste
2 tsp makai flour
2 tbsp curd
2 tbsp pure ghee
Hing powder - ½ tsp.

Method:
1. Remove stems of greens and wash them thoroughly.
2. Chop sarson, spinach and bathua finely and pressure-cook them for about half-an-hour. When cool, grind coarsely alongwith green chillies.
3. Heat oil in a pan. Add onion and sauté till golden brown.
4. Add garlic, ginger and stir-fry for two minutes.
5. Add chopped tomatoes and cook till tender.
6. Add coarsely ground sarson paste, salt and cook for 15-20 minutes.
8. Add makai flour diluted in two tbsp curd. Cook for another 5-10 minutes.
9. Serve with tempering of ghee and hing powder.

Makai ki roti

Ingredients

2 1/2 cup maize flour
water

Method

1. Prepare a dough by adding water gradually.
2. Shape rotis between plastic sheets.
3. Cook on hot, well-greased griddle on slow flame.
4. Add a little ghee on both sides while cooking. Smear ghee on top and serve hot.

Tip : Chopped methi leaves or grated radish can be added while making the dough.