Gourmet Walk

Sarson Saag with Makki Roti
Served with Muli Bhaji and given a Dum by smoked coal

Ingredients
For Sarson Saag

2 cups Sarson leaves (Mustard leaves washed and chopped)
1 cup Spinach leaves (Washed and chopped)
1 big onion chopped
1 tbspn Garlic paste
1 tbspn ginger chili paste
Salt for taste
2 tbspn Oil
1 tspn Cumin seeds
1 tspn Turmeric powder
1 tspn Corriander powder
1 tspn Cumin powder
2-3 big pieces of Coal for Dum
One big Earthern Pot for cooking Vegetable (Optional)

For Makki Roti
2 cups Maize flour
1/4 cup All purpose flour
1 tspn salt
1 tspn Carom seeds
1 tbspn Oil
3- 4 cups water (as needed since Maize flour absorbs lots of water)
Ghee/clarified butter to roast it
Earthen Pan for roasting

Method
1) In a pan add oil and add cummin seeds and heat it to splutter
2) Add pinch of asofetida and then add onions, garlic, ginger, chili paste
3) Saute them well till they starts leaving oil
4) Add turmeric powder, Cumin powder, Corriander powder
5) Meanwhile in a big vessel add the leaves and boil them for 5 min, immediately move them to Cold water and drain the water.. Then grind the leaves and make a pste
6) Now add that paste to the pan of masalas
7) Finally add salt and cook it for next 5 minutes
8) For Makki Roti, first mix all the dough ingredients and make a soft smooth dough
9) Make some 7-8 equal sized balls and roll each of them on plastic sheet so that they wont stick on slab
10) On the hot earther pan , place the roti and roast it using Ghee till it shows the brown marks 
11) Serve the hot Makki rotis with Sarson Saag and Radish Salad