Makki ki roti is a flat, unleavened North Indian bread made from corn flour. Like most rotis in Indian/Pakistani cuisine, it is baked on a tava.

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Mature mustard greens – 750 gms
Spinach greens – 250 gms
Makki ka atta – 1/3 Cups
Unsalted butter or ghee – 2 Tsp
Grated ginger – 2 Tsp
Chopped onion – 1 Cup
Chopped tomatoes

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– 1 Cup
Slit green chillies

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– 3
Salt – to taste
Additional butter or ghee – for serving

1. Wash the greens, including the tougher stems, and chop very fine.
2. Pressure cook with a little water till

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tender. Alternately, cook covered over gentle heat till tender.
3. Mash with a wooden roller, or use a handheld blender, taking care to not make a fine puree.
4. Put it back on the stove to simmer. Stir in corn flour and cook till creamy.
5. Traditionally, saag is prepared in large quantities to be consumed over a few days.
6. The thadka is added only to the portion that is being served.
7. I find it stays well for a couple of days even if you add the thadka to the entire quantity.
8. For preparing the thadka, heat butter or ghee in a pan .
9. Add ginger, followed by chopped onions, and cook till the onions are transparent.
10. Add the tomatoes and cook, stirring constantly over medium heat, till the tomatoes are mushy and the fat has risen to the surface.
11. Add slit green chillies and stir.
12. Add the cooked greens and salt, and simmer for 10-15 minutes.
13. Serve hot with Makki ki roti.
14. Corn tortillas should be a reasonably good substitute for the corn rotis.

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