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