Name: Makke ki Roti and Sarso da Saag recipe by vaishali trivedi at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: For makke ki roti:; Corm meal/makke ka aata -2 cups; Salt to taste; A tsp of oil(or butter); Water to make stif dough; For Sarso da saag:; Fresh mustard leaves (sarson)5 bunches; Fresh spinach leaves (palak)1 bunch; Bathua1 bunch; Olive oil 5 tablespoons (Or sarson/mustard oil or Butter); Ginger sliced 2 one-inch pieces; Garlic sliced 6-8 cloves; Onions sliced 2 medium; Green chillies 4; Salt to taste; Cornmeal 2 tablespoons

Ingredients Serving: 2

For makke ki roti:
Corm meal/makke ka aata -2 cups
Salt to taste
A tsp of oil(or butter)
Water to make stif dough
For Sarso da saag:
Fresh mustard leaves (sarson)5 bunches
Fresh spinach leaves (palak)1 bunch
Bathua1 bunch
Olive oil 5 tablespoons (Or sarson/mustard oil or Butter)
Ginger sliced 2 one-inch pieces
Garlic sliced 6-8 cloves
Onions sliced 2 medium
Green chillies 4
Salt to taste
Cornmeal 2 tablespoons

Instructions

For Roti:
Mix all the ingredients together and make a paratha like dough.
Heat a tawa, make a ball of the the dough and pat it with hand on a platform or a board keep dusting dry atta if needed and make a flat 1/2 cm thick Roti.
Put it on the hot tawa and on medium flame cook it till light brown then flip it other side and cook till you see nice dark brown spots. Then transfer it on a net and roast on direct flame for few seconds or till it puffs.
Serve it hot with a dollop of butter. Serve with "Sarso da Saag".
For Saag:
Heat three tablespoons oil/butter in a pan, add ginger, garlic and onion and saut for two to three minutes. Roughly chop mustard leaves.
Add salt to taste and stir well. Let it cook till the greens turn soft.
Add cornmeal dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste.
Transfer into the pan. Simmer for two to three minutes.
Garnish with dollop of Butter and serve hot.
Serve hot with makki ki roti.

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