Saag & Makki di Roti

Method

1. 1

   Simmer greens with ginger, garlic and chili until fully collapsed, 60 minutes.

2. 2

   Whip with a wooden masher, adding a spoon of cornmeal, until thick and rustic-smooth.

3. 3

   Temper with butter-fried onion; hold warm.

4. 4

   Knead cornmeal with hot water; pat rotis by hand and griddle with ghee.

   💡 Makki dough tears if rolled cold — pat it out between palms like the aunties do.

5. 5

   Serve saag under a final butter slick with the hot rotis.