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Provide Mustard leaves.
Prepare thin bunch Bathua leaves/Pigweed.
Prepare Spinach leaves.
You need to prepare green chillies.
Prepare garlic pods.
Provide ginger piece cut into small piece.
Provide small onion chopped fine.
Prepare salt.
You need pure ghee for baghar.
You need tblsn Maize Flour /Makai aata.
You need Makki ki roti:.
Use maize flour.
Prepare salt.
Provide tblspn pure ghee.

Short Tips:

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Clean wash cut all three leaves, mustard, spinach & baths chop all fine..
Chop ginger garlic into small pieces, slit green chilli add to washed Mix of leaves.Boil soft in cooker 30-40 minutes..
Now grind as cooled a bit with hand mixer into coarse mix.
To this add 2 tbsp maize flour slurry to ground Sarson ka saag cook on slow flame stirring 5-10 minutes so flour cooks well.
Knead the maize flour now with pinch of salt and warm water with palm movement down pressing in vessel.Make portions.
Heat griddle start pat making these Makki roti on-base u prefer, wetting palm place on griddle.Roast dry, but do pat with water on a side turn.
Apply ghee on these as preferred. Heat ghee and brown onions chopped add baghar on the saag and serve hot with some jaggery on side. Serve hot..

Ingredients for Sarson Ka Saag - Makki Ki Roti. The color of roti has turned dark on the surface. Flip the side and let it cook from beneath as well till it gets golden brown spots. Now lift the roti with tongs and roast it directly on the flame until it gets golden. However, the way the makai ki roti is made is the same in both Potohar and central Punjab. "Sarson (mustard) arrive in the market in winter, but we brought ours from Nathia Gali in the off-season to Mohammad Rizwan, who works at a stall selling makai ki roti and saag in Bhabra Bazaar, said that.

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