delicious makki ki roti and sarso ka saag

INGREDIENTS FOR MAKKI KI ROTI 

• 2 cups makki ka atta (cornmeal) 
• Warm water for kneading 
• Salt to taste 
• Ghee (clarified butter) for cooking

INGREDIENTS FOR SARSO KA SAAG 

• 500 grams sarso ka saag (mustard greens) 
• 250 grams palak (spinach) 
• 100 grams bathua (Chenopodium album, or lamb's quarters) 
• 1 onion, finely chopped 
• 2 tomatoes, finely chopped 
• 2 green chilies, finely chopped 
• 1 tablespoon ginger-garlic paste 
• 1 teaspoon red chili powder 
• 1 teaspoon turmeric powder 
• Salt to taste 
• 2 tablespoons ghee 
• 1 tablespoon cornmeal (optional, for thickening) 

• In a mixing bowl, take the makki ka atta and add salt to taste. 
• Gradually add warm water and knead the dough until it becomes smooth and pliable. 
• Divide the dough into small portions and shape them into balls. 
• Take a plastic sheet or butter paper and place a dough ball on it. 
• Press the dough ball with your fingers to flatten it, forming a circular roti. If needed, use water to moisten your fingers to prevent sticking. 
• Heat a tawa or griddle over medium heat and grease it with ghee. 
• Carefully transfer the flattened roti onto the hot tawa. 
• Cook the roti on both sides until golden brown spots appear. Apply ghee while cooking for a crisp texture. 
• Repeat the process with the remaining dough balls to make more rotis.

• Clean the sarso ka saag, palak, and bathua thoroughly. Remove any hard stems and chop them finely. 
• In a large pot, bring water to a boil and add the chopped greens.
• Cook the greens for about 15-20 minutes or until they become soft and tender. 
• Drain the water and let the cooked greens cool down. 
• Once cooled, blend the greens into a coarse paste using a blender or a food processor. Set aside. 
• Heat ghee in a separate pan and add chopped onions. Sauté until the onions turn golden brown. 
• Add ginger-garlic paste and green chilies to the pan. Cook for a minute. 
• Add chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and well-cooked. 
• Add the blended greens paste to the pan and mix well. 
• Let the saag simmer on low heat for about 20-30 minutes, stirring occasionally. 
• If desired, add cornmeal to thicken the saag further. Mix well and cook for another 5 minutes.

• Once the makki ki roti and sarso ka saag are ready, serve them hot. 
• Place a makki ki roti on a plate and spread some ghee over it. 
• Serve a generous portion of sarso ka saag alongside the roti. 
• Makki ki roti and sarso ka saag pair well with a dollop of butter
• You can also serve them with pickles, yogurt, or a side of sliced onions for added flavor. 
• Enjoy this delightful and wholesome Punjabi meal with your family and friends. 

• For a variation, you can add a small amount of wheat flour to the makki ka atta while making the roti. This will make it easier to roll out the rotis. 
• While cooking the saag, you can adjust the consistency according to your preference by adding more water or reducing it to make it thicker. 
• To enhance the flavors of the saag, you can temper it with a tadka (tempering) of cumin seeds and red chili powder in hot ghee before serving. 
• If you don't have bathua available, you can skip it or replace it with other greens like fenugreek leaves or radish leaves. 
• Make sure to store any leftover saag and rotis in separate airtight containers in the refrigerator. Reheat them before consuming for the best taste. 
• Feel free to customize the spice level of the saag by adjusting the amount of green chilies and red chili powder according to your taste preferences.