It's a family custom to make Sarson ka Saag and Makai ki Roti in your home in winters. An ideal dish comes out best with fresh components made by Mrs Alyona Kapoor. To get the country-side feel of having saag and roti, have white butter and a small piece of jaggery too.

SARSON KA SAAG AND MAKKI KI ROTI

Components

2 medium bunches of mustard leaves (sarson), roughly sliced
1 medium lot of spinach leaves, roughly chopped
1/2 medium bunch of bathua leaves, roughly chopped
1 medium turnip, peeled and cut into 1 inch pieces
1 medium carrot, peeled and cut into 1/2 inch pieces
1 tablespoon carefully chopped ginger
1 1/2 tablespoons carefully chopped garlic
2-3 green chillies, carefully chopped
Salt to taste
1 tablespoon cornmeal (makai ka atta).
Roti.
2 cups cornmeal (makai ka atta) + for dusting.
1/4 cup whole wheat flour.
1 tablespoon sliced fresh coriander leaves.
Salt to taste.
Ghee for applying.
Tempering.
2 tbsps ghee.
1/4 tsp fenugreek seeds (methi dana).
1 medium onion, carefully sliced.
1/2 tbsp carefully chopped ginger.
1 tbsp finely sliced garlic.
1/2 tsp red chilli powder.
To serve.
White butter as needed.
Sliced jaggery as required.
Onion wedges as required.
Green chillies as required.

Approach.

1. Heat a pressure cooker. Add mustard leaves, spinach leaves, bathua leaves, turnip, carrot, ginger, garlic, green chillies, salt and 1 cup water and blend well. Prepare on medium heat for 1 whistle. Lower the heat to low and cook on low heat for 20-25 minutes.
2. On the other hand, to make the dough, take cornmeal, entire wheat flour, coriander leaves, salt and 1 cup warm water and knead into a soft dough. Cover with a moist muslin cloth and reserve for 10-15 minutes.
3. Take the cooker off the heat and allow the pressure to lower totally.
4. Dust the worktop with some cornmeal, take a little part of the dough and shape it into a ball. Press it and put it on the worktop, press it and spread it with your fingers and shape it into a disc. Dust off the excess flour.
5. Heat a non-stick tawa. Place the disc on it and cook on high heat for 1-2 minutes on each side. Apply some ghee and cook for a few seconds on both sides.
6. Open the cooker and mash it well with the help of a wood churner. Include cornmeal and blend well. Change the heat on and continue to mash and cook for 1-2 minutes. Cover and cook for 6-8 minutes.
7. Blend the mixture using an electric hand mixer and mix till smooth.
8. To make the tempering, heat ghee in a deep pan. Include onion and blend well. Prepare till clear. Add ginger and garlic and mix well. Include red chilli powder, mix and cook for 1 minute.
9. Include the prepared mix and mix well. Prepare for 2-3 minutes. Transfer into a serving bowl. Garnish with white butter, makki di roti, chopped jaggery, onion wedges and green chillies.

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