MAKKI ROTI WITH SARSON KA SAAG

For the Rotis:
Ingredients:
1 ½ cups Maize flour
½ cup Wheat flour
Salt to taste
2 tablespoons oil + oil for shallow frying the rotis
Water as required (preferably warm water)
Optional- Chilli powder according to taste and 1 tea spoon thymol seeds (Ajwain)

Method:
Mix all the ingredients with warm water to form soft dough. Divide into small balls and roll out into rotis carefully into circles and toast on a hot griddle with oil on both sides.
NOTE:
1. These rotis are generally done by hands and it needs a lot of experience. It can also be rolled with a rolling pin if done carefully.
2. These rotis are generally eaten hot as it tends to harden when cold.

For the Sarson-ka-Saag:
Ingredients:
1 bunch Mustard leaves (Rapini can be substituted)
1 bunch Spinach
1 table spoon butter+ 1 tea spoon oil
1 large onion – chopped fine
1 tomato- chopped fine
1 inch piece ginger- chopped fine
2 cloves garlic – chopped fine
3-4 green chillies- Finely chopped
3 tablespoons maize flour
1 tea spoon ground coriander
1 tea spoon garam masala
1 tea spoon red chilli powder
Salt to taste
Lemon juice, if required
Method:
1. Boil the Mustard leaves/ Rapini and spinach in Salted water to remove the bitterness of Rapini; cool and mash the greens, set aside
2. In a pan, heat butter and oil together so that butter does not get burnt
3. Fry the chopped green chilli, ginger, garlic for 1 minute and then add onion and fry until browned.
4. Add the maize flour and fry until the flour is browned (about 3-4 mins). There should not be any raw smell of either the onion or the flour
5. Now add the tomato and fry for 2 mins until the tomatoes are soft. Mash the mixture with the back of the spoon if there are any lumps formed during the process
6. Add ground coriander powder, garam masala, red chilli powder and salt.
7. Add the ground rapini+spinach mixture and mix well and boil till thick.
8. Check for salt, and add lemon juice if required.
9. Serve hot with the corn rotis (Makki rotis)