Wash leafy vegetables 2-3 times in water. Add sarso, palak, mulli ke patte, bathua, green chillies & tomatoes in pressure cooker.
Cook it until 5-6 whistles on medium flame. Let it cool. Drain excess water. Don't throw it. Use it while kneading makki Ka atta.
Grind it in Mixer grinder. Make coarse paste.
Heat butter & ghee in Kadhai. Add ginger & garlic paste. Saute until light brown. Add all seasonings. Saute it.
Add sarso paste, makki Ka atta. Stir all.
Saute until saag leaves Kadhai (it will take 7-8 minutes to cook)
Sarso Ka saag is ready. Serve with butter & salad.
Add makki Ka atta,salt and remaining sarso boiled water. Add Lukewarm water if required. Knead soft dough. Keep rest for 15 minutes.
Dust maize flour on working surface. Divide equal portions of dough. Flatten it with your palm or roller pin.
Place it on pre heated Tawa. Pour ghee or oil. Roast it both sides on medium flame until golden brown.
Garnish with butter. Serve with sarso Ka saag & salad.
