Knead the dough with warm water. Make a tight dough. Can add little more weat flour if not able to form tight dough

For saag
Combine mustard leaves, spinach, green chillies and ginger with 1½ cups of water in a cooker and cook on medium flame till the greens get cooked and the water dries out. Keep aside to cool.

Blend to a coarse paste in a mixer. Keep aside.

Heat ghee in another pan, add the onions and garlic and sauté on a medium flame till the onions turn translucent.

Add tomatoes and cook till the mixture leaves oil.

Add the prepared paste and cook on a medium flame for 5 minutes, while stirring continuously.

Add the maize flour paste, milk and salt and mix well. Simmer for another 5 minutes.

Cool it before stiffing in samosas

For samosas
Make a ball from the dough
Cut in two semi circles

Take one make like cone and fill saag as we do for a normal samosa

Seal the sides
And fry in hot oil

Serve Makki ki Roti and Sarson Ka saag in a different way with a twist