Wash and clean all the leaves properly at least 3-4 times with water... drain water and then finely chop them...
In a pressure cooker add 500 ml water.. put on the flame and now start adding the leaves in little quantities and keep pushing in with the spoon till the leaves start releasing their own moisture.
Then add salt and chilli powder to it... keep mixing.
Roughly grind onion, green chillies, cloves garlic and ginger in a mortar and pestle... then add this to the leaves.add tomato slice as well..close the lid and cook for 5 -6 whistles on slow flame..
Once the cooker is cooled.. open the lid and then with the wooden hand beater... muddle/blend till all the saag is ground properly... switch on the flame and then add makai atta to it and mix well till it becomes a little paste like texture...
Then heat ghee in a kadhai, fry chopped onions and garlic to it fry till nice golden, add a little salt and chilli powder, mix well add water and mix again on high flame then add the mixed saag to it, keep mixing for another 2-3 mins and the mixed saag is done.
Makki di roti: make a soft dough with the makai atta, salt and warm water (like normal flour dough). Note : Makai dough has a tendency to break while making the roti so use warm water when you start making the rotis... the best way is to use a saree/dress plastic... wipe it clean and then keep it on your kitchen counter.. then wet your hands and wipe the plastic with your hands...
Make small balls from the dough,keep the dough at the centre of the plastic and cover with the other side of the plastic... then flatten the roti with your palm and then open the plastic... easily remove the roti from it and place on the hot tawa... cook on slow flame... should take 8-10 mins to cook from both sides.
Then brush a little ghee on the rotis and serve hot with the mixed saag.
