Sarson da Saag with Makki di Roti

Ingredients

• 500 g fresh mustard leaves (sarson)
• 200 g spinach leaves
• 100 g bathua leaves
• 2 tbsp makki atta for thickening
• 2 cups makki atta for rotis
• 3 tbsp desi ghee or white butter
• 1 tbsp ginger, grated
• 4 green chillies
• 2 onions, finely chopped

Instructions

1. 1

   Wash and roughly chop mustard leaves, spinach and bathua. Pressure cook with chillies and ginger for 3 whistles.

   15 min
2. 2

   Let mixture cool. Blend coarsely — leave some texture.

   5 min
3. 3

   In a heavy pan heat ghee, fry onions until golden. Add blended greens and makki atta. Cook on low heat for 30 minutes.

   💡 Tip: The makki atta thickens the saag beautifully.

   30 min
4. 4

   For roti: knead makki atta with warm water into a soft dough. Pat out thick rotis and cook on a hot tawa with ghee.

   20 min
5. 5

   Serve saag topped with a generous knob of white butter alongside hot makki di roti.