2 cups Corn flour (makki ka aata) ½ cup whole wheat flour (aata) Salt to taste Ghee for cooking Hot water
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Mix together corn flour, whole wheat flour and salt Add hot water. Mix together a wooden spoon. The dough should not be very soft, so add water slowly while mixing. Leave the dough covered until it is cool enough to be kneaded by hand. Knead to make a medium soft dough. Dampen your hands with a little water. Divide the dough into 8 equal parts and shape into balls. Lay a plastic sheet or a ziplock bag on your kitchen work surface. Place one ball at a time, on the sheet; and roll out, into a 5-6 inch diameter circle, using your fingers. o Traditionally the roti is rolled out by pressing between palms. Heat a flat non-stick pan (tava), add a little ghee on the hot pan and place the roti on it. Cook over medium heat, till one side half done. Turn over and spread some more ghee on the sides. Cook till both sides are golden brown.
You can also add soft Paneer cubes to the saag for a twist! Serve hot sarson ka saag with hot makki ki roti, with a dollop of butter and gur on the side.
(Courtesy: http://myweekendkitchen.in/2012/12/22/sarson-ka-saag-and-makki-kiroti/)