Makki Di Roti with Sarson Da Saag!!!

In Punjab's food culture, one thing that remains evergreen, literally, is the traditional Punjabi dish of Sarson da Saag with Makki di Roti.

Being iron rich ( calorie rich too) , in many households it becomes quite a common diet during winter.

The saag dish is incomplete without dollops of butter - home-made white butter (even better) or the salted one. Just remember the health benefits and taste and forget about the calories :D

The rest, as they say, can only be savored and not be written in words.

Ingredients:
1 bunch of Mustard leaves (stems chopped off) 
1/2 bunch Spinach
1/4 bunch Wild spinach (bathua) 

2 medium sized Radish
1 tbsp Corn flour (yellow)
4-5 Green chillies 
12 cloves Garlic
2 medium sized Onions
1 tsp Turmeric Powder
1 tsp coriander powder
1 tsp Red chili powder
3 tbsp Butter 
 Water - 1 cup
Salt to taste

for Tadka

1 tbsp Ghee
1 tsp cumin Seeds2-3 whole Red Chili (Dried)

for Roti

1/2 kg Corn flour ( yellow)
1 grated Radish ( squeezed)
1/2 cup warm water
salt to taste

SAAG

Wash and clean the mustard leaves, spinach and wild spinach and finely chop all three.
Put them in a Pressure Cooker with chopped radish, half onion, 4-5 cloves of garlic and salt. 

Take out the mixture and put it in a blender and churn to a coarse paste. Mixture should remain a little lumpy.

Heat oil/ghee in deep frying vessel. Put 10 cloves of finely chopped garlic. When brown, add finely chopped unions and green chilies. When onions turn dark golden add turmeric, coriander and chili powder, now add the saag mixture and salt to taste. Simmer it and keep sprinkling makki atta, stirring continuously. Add Butter.

Simmer it for about 30 more minutes, stirring occasionally , to reach the desired consistency.

Before serving Garnish with Tadka. 

ROTI

In a vessel mix grated radish, corn flour and salt, knead using warm water. Roll rotis and heat a non-stick or cast iron pan, on a medium high heat. When hot, place the rolled roti on the pan. Fry for about 30 seconds to a minute on the first side, and when you see little air bubbles popping on the surface, flip the roti. 

Cook for another minute on the second side, then flip it again. 

Pressing gently at various points on the surface of the roti, until done. Take it off the pan and serve topped with butter.