-
1
For makki roti: mix cornmeal flour, wheat flour, salt, and sugar; add melted butter and hot water gradually, mixing constantly until soft, pliable dough forms — do not knead; let rest 5 minutes.
-
2
Divide dough into 8 equal portions, 50g each; place between two sheets of parchment paper; flatten gently with palm to 18cm diameter discs — dough will be crumbly and fragile.
-
3
Heat cast-iron tawa or griddle over medium-high heat; slide one roti disc onto surface, cook 2 minutes until base sets, then flip carefully and cook further 2 minutes, pressing edges gently with cloth to ensure even cooking; brush with ghee; flip once more and cook 1 minute until light golden spots appear; repeat with remaining dough.
-
4
For sarson da saag: blanch chopped mustard greens and spinach in salted boiling water for 8 minutes; drain thoroughly, pressing to remove excess moisture.
-
5
Heat butter in heavy-bottomed pan over medium heat; add minced green chillies, ginger, and garlic, sauté 2 minutes until fragrant.
-
6
Add blanched greens; stir-fry 5 minutes; sprinkle maize flour and wheat flour, stirring continuously to avoid lumps; cook 3 minutes to cook out raw flour taste.
-
7
Pour in heavy cream, add salt, sugar, and black pepper; simmer 10 minutes, stirring regularly, until saag thickens and oil begins to separate at edges.
-
8
Serve piping-hot makki roti alongside creamy sarson da saag; top saag with pat of ghee and serve with sliced onion and lemon wedges.