Name: Saro ka saag and makke ki roti recipe by Khushboo Gangotri at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 750 gm mustard leaves; 250 gm spinach; 250 gm bathua leaves; 2 cups water salt pinch; 1 1/2 cup makkai aata; 4 green chilly; 25 gm ginger; 100 gm clarified butter (ghee); 6 cloves of garlic; 3-4 whole.red chillies; 2 onions; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1/2 tsp red pepper powder

Ingredients Serving: 4

750 gm mustard leaves
250 gm spinach
250 gm bathua leaves
2 cups water salt pinch
1 1/2 cup makkai aata
4 green chilly
25 gm ginger
100 gm clarified butter (ghee)
6 cloves of garlic
3-4 whole.red chillies
2 onions
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp red pepper powder

Instructions

For the saag: Add the three saags, salt and water into pressure cooker & cook over low heat for 1 1/2 hours.
Squeeze out saag and keep saag water aside. Mash saag in the cooker until coarsely ground, and add makki atta and stir. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick.
For tadka, add chopped onions,3 whole red chillies , ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with julienne of ginger fried in ghee.
For makki ki roti: Knead the makki atta until it becomes a ball, add atta to dry it & knead. Heat the tava and add a little ghee so that it does not stick. Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown.
Make round shapes of makki roti on chakla & carefully transfer to the tava. Cook with ghee till golden brown. Serve with hot sarson da saag and gur and white butter.

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