Sarsoon da saag and makki di roti

Ingredients:

For Saag
Mustard leaves
Palak (spinach )
Butter or Ghee
Aestofetida
Tomatoes
Onion
Ginger
Green chillies
Besan or corn flour
Salt

For Roti
Cornflour (makki ka atta)
Water
Salt
Ghee

Method for Saag preparation:

• Chopped spinach and mustard leaves,put in a pressure cooker with 2-3 green chillies cut in half, ginger and salt.
• After 1-2 whistle cool and blend half mixture in blender and half mashed.
• Heat Ghee in pan, add aestofetida and chopped onions till golden brown,add besan or cornflour than add grated ginger and chopped tomatoes.
• When tomatoes get soften add boiled mustard mixture and let it cook for for 6-7 minutes.
• Saag is ready to serve with makki ki roti.

Method for Roti:

• Mix warm water and cornflour with little salt and  make dough.
• Keep it for 20-30 minutes.
• To prepare chapaties/roti  wet your hand and take small portion of dough.
• Start giving it a shape by flipping between hands in a circular motion.
• You may have to practice a little before making good ones.
• Put it on tawa pan and cook it on low heat.
• Before serving apply some ghee or butter and serve it hot.