Saag-Makke Ki Roti Recipe: The right way to make corn bread and greens, you will enjoy eating it

As soon as the winter season arrives, there is a change in food and drink. In this season, many vegetables start coming into the markets, which increases the taste of food manifold. From carrots, peas, fenugreek, and cabbage to mustard, gram, and bathua greens are also available in the markets in this season.

It is easy to make vegetables, but when it comes to making greens, people find this task very difficult. In such a situation, today we will tell you how to make cornbread and mustard greens easily. So that you can make and feed greens to your family from the beginning of winter.

It is usually served with jaggery and butter, which increases its taste even more. Mustard greens are also very beneficial for health. In such a situation, your body will also remain healthy by consuming it.

Ingredients for making Makki ki Roti
- Makki flour - 2 cups
- Water - as required
- Salt - as per taste
- Ghee or oil

Method

To make Makki ki Roti, first add salt to the maize flour add water slowly, and knead a soft dough. Now keep this dough covered for 10-15 minutes so that the dough sets. Now make dough balls with wet hands and roll each ball with a rolling pin. If the dough sticks while rolling, you can sprinkle some dry maize flour. Heat the pan put the roti on the pan and bake it well on both sides. This roti will taste good only when it is hot.

Ingredients for making mustard greens
- Mustard leaves - 2 cups
- Spinach leaves - 1 cup
- Bathua leaves - 1/2 cup
- Green chillies - 2-3
- Ginger - 1 inch
- Garlic - 4-5 cloves
- Onion - 1
- Tomato - 2
- Salt - according to taste
- Turmeric powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Butter - 2 tbsp
- Oil - 1-2 tbsp

Method

To make the greens, first wash the mustard leaves thoroughly and chop them finely. After boiling, boil water in a pan and add mustard, spinach, and bathua leaves and boil for 5-7 minutes. Then cool them and grind them. After this, heat oil in a pan, and add cumin seeds to it. Then add ginger, garlic, green chilies, and onion and fry.

Now when the onion becomes light brown, then add tomatoes and let it cook. Now add the ground greens, salt, and turmeric powder and mix well. Let it cook on low flame for 15-20 minutes so that all the spices mix well with the greens. Add butter at the end and mix well. While boiling the greens, keep stirring it in between so that it does not burn. After it is ready, serve it with hot roti.

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