Sarson ka Saag aur Makki ki Roti

For all the true desi out there, here us an tremendous recipe of #SarsonKaSaag & #MakaiKiRoti. Do give it an endeavor because it’s easy and scrumptious as well.

INGREDIENTS:
For sarson da saag
1 bunch mustard leaves
1 bunch spinach
1 bunch chenopodium (bathua)
2 pcs green chilli
2 tbsp cornflour
2 tbsp pure ghee
20 cloves finely chopped garlic
2 inches finely chopped ginger
3 pcs dry red chillies
1/2 tsp salt
2 cup water
For makki di roti
3 cups maize flour
1 tsp salt
2 cups lukewarm water
2 thick zip lock bags
1 cup pure ghee

COOKING DIRECTIONS:
Boil water in a cooker.
Add chopped mustard leaves, spinach, chenopodium, green chilli.
Cook for a while on medium flame for 15 minutes.
Mash the leaves add corn flour and cook for 10 to 15 minutes.
Put off the flame.
Now heat ghee in a deep pan.
Add finely chopped garlic and ginger.
Fry both the ingredients.
Add pieces of dry red chillies.
Keep the flame low and add the mashed leafy vegetable.
Stir and cook it for 5 minutes on medium flame.
Add salt and cook for 2 minutes.
Put off the flame and serve with makki di roti.
METHOD OF MAKKI DI ROTTI:
In a bowl add maize flour, salt and lukewarm water.
Knead until dough becomes a ball.
Divide into 6 equal small balls.
Take two plastic zip lock bag, place one dough ball and press it between the plastic sheets.
Now press the dough ball a little with your palms and flattened it and make a round shaped roti.
Heat griddle and fry makki di roti from both sides with pure ghee.
Serve with sarson da saag, butter, jaggery and chatti di Lassi.