SARSON KA SAAG & MAKKI KI ROTI

Ingredients
750 gm sarson saag
250 gm palak saag
250 gm bathua saag
2 cups water
salt pinch
1 1/2 cup makki atta
4 green chilly
25 gm ginger
2 onions
6 cloves of garlic
100 gm ghee
1/2 tsp red pepper powder
1/2 tsp garam masala
1/2 tsp coriander powder
Makki ki roti
makki atta 1/2 kg
water for kneading
ghee for frying
Method
1. 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.
2. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
3. Put back saag water and a little fresh water & boil over slow fire. Add green chillies & ginger & cook till saag gets thick.
4. For tadka, add chopped onions, ginger, garlic, red pepper powder, garam masala, dhania & saute until onions are light brown. Mix into saag & garnish with juliennes of ginger fried in ghee.
5. Makki ka atta, knead the makki atta until it becomes a ball.
6. 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.
7. Serve with hot sarson da saag and gur and home made butter.
This is speciality of Punjab,Madhya Pradesh & Rajasthan.