Sarson Ka Saag Aur 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
1/2 kg makki atta
Water for kneading
Ghee for frying

Method
For the saag
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. Mash saag in the cooker until coarsely ground, and add makki atta and stir.
Put back saag water and a little fresh water & boil over slow fire.
Add green chillies & ginger & cook till saag gets thick.
For tadka, add chopped onions, ginger, garlic, red pepper powder; garam masala, dhania & saute until onions are light brown.
Mix into saag & garnish with julienne of ginger fried in ghee.
For makki ki roti
nead the makki atta until it becomes a ball, add atta to dry it & knead.
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.
Serve with hot sarson da saag and gur and white butter.