Makki (corn flour) ki roti and Sarson (mustard) ka saag is one of the very famous Punjabi dish which is also very much liked by people in Northern part of India. Makki flour has very less amount of gluten hence it’s little difficult to make the roti (bread) out of it. Adding little bit of wheat flour makes it easier to make the roti. Kneading the flour is one of the important step while making this roti. Traditionally, the roti is made using palm of both hands by thumping both side to expand however that requires some practice, so I have used butter paper to make this roti and spread it using fingers. Generally this roti is much thicker than actual wheat flour roti and cooked in clay oven however I have cooked it on Tava top. Sarson leaves are generally available during winter season hence the dish is mainly prepared during winter. Sarson ka saag is made using mustard leave, spinach and bathua leaves. You can also add chana leaves as it gives a great taste to it. I have added little sweet corn to the saag as it reduces the bitterness of the mustard leave and gives creamy taste. Adding roasted gram flour gives thickness to the saag. The saag can be also served with normal roti or paratha. When I was kid, my Mom used to make it using roasted corn flour at home and serve with saag and ghee. I really miss those days very much. 
- 1-1/2 cup Corn flour Makki ka aata
- 1/2 cup Wheat flour atta
- 1/8 tsp Carom seeds Ajwain
- 1/2 tsp Salt
- 3/4 cup Milk or water approximately
- 2-3 tbsp Ghee for roasting roti
- 2 bunch Mustard leaves (sarson)
- 1 bunch Spinach ( palak)
- 1/3 cup Sweet corn
- 3 tbsp Oil
- 2 tsp Ghee
- 6-7 Green chili finely chopped or as per your taste
- 2 tbsp Garlic fine chopped
- 1 tbsp Ginger fine chopped
- 1/2 cup Onion fine chopped
- 1/8 tsp Asafoetida (hing)
- 1/4 tsp Garam masala powder
- 1/4 cup Dry roasted gram flour( besan)
- Salt to taste
- To make makki ki roti, take corn flour, wheat flour, salt and carom seeds in a mixing bowl and mix by hand.
- Add little by little lukewarm milk and knead it very well till nice and soft dough is ready. Kneading is most important part in making makki ki roti. Once its done, cover it and keep it for about 25 minutes before making the roti.
- Make 6 equal size smooth dough ball. Keep it aside. Heat tava on medium heat. Grease some ghee on butter paper. Place one dough ball on butter paper, dip your fingers in water bowl and then flatten the ball to give it roti shape of about 5 inch diameter. The roti should be not very thin and not very thick.
- Place the roti on hot tava upside down with butter paper on top and lightly press it using you finger on tava.
- Wait for 30 sec, once it set, slowly pull out the butter paper and make another roti following the same process.
- You can make 3 at a time if your tava is big otherwise make one by one. Once bubble starts to show up on the roti, flip it to other side.
- Apply some ghee from both side and roast till brown color.
- Once its done, place in closed container. Hot makki ki roti is ready to be served with sarson ka saag. Serve it hot topping it with butter or ghee.
- Remove the mustard leaves from stem, we can use soft stem but discard the hard ones. Clean spinach and mustard leaves with water 3-4 times. Boil 3 cup of water in big pot. Once it start boiling, drop the leaves and sweet corn into it. Stir the leaves and let it cook till mustard leaves gets tender. Do not overcook.
- Once its done, strain the water from leaves and keep water aside. We will use later. Let it cool down.
- Coarse grind the boiled leaves and sweet corn in a food processor. Keep it aside.
- Heat oil & ghee in a kadhai at medium heat. Add garlic and ginger and sauté till golden color. Add green chili and sauté for few sec. Add onion and little salt. Sauté until onion gets light pink color. Add hing and stir.
- Add ground leaves and stir. Allow to cook for 3-4 minutes at low to medium heat without lid.
- Add roasted gram flour, garam masala and salt to taste and cook another 2 minutes. Add little water (which we had retained earlier). Adjust the liquid consistency as per your taste. Cook for one minute. Keep stirring to avoid burnt. Turn off the heat once its done.
- Delicious sarson ka saag is ready to be served.
- Serve it with hot makki ki roti or fulka.
