1.Clean the sarso leaves, spinach and bathua leaves. Remove stalk and separate the leaves from it. Wash them thoroughly with water, drain out the excess water.
Chop the sarso leaves, spinach leaves and bathua leaves finely when dry.
Place sarso leaves, spinach and bathua leaves in a pressure cooker, followed by 1 ~2 cup water
Close with a lid and pressure cook the greens until one whistle. After it simmers once, turn off the flame and let the steam settle down completely.
Open the lid of pressure cooker and mash the veggies with a ladle or spoon.or you can use the hand blender to make a puree . Also add makki ka atta 1 cup and then blend it
In a pan add oil , then add ginger garlic saute for a min, then add onions and green chillies saute till translucent
Then add tomato and all seasonings and cook till oil separates
Then add saag puree and mix wellCook it well for 10 min
Take maize flour in a big mixing bowl and add water into it in small portions to knead stiff and tight dough
Now pinch some amount of dough and knead it well for 2 to 3 minutes until smooth.
Meanwhile preheat a tawa. Pinch some dough and roll into a round shape.
Wet your hands with some water and flatten the dough ball into a chapatti.
Very gently place this rolled roti on the tawa.
When the color of roti turns dark on the surface, flip the side and let it roast from the other side as well till it gets golden brown spots.
Serve this tempting maize flour roti and sarso saag steaming hot and relish eating.
