Firstly, wash and chop Mustard leaves and spinach. If available, take bhatua leaves also.

Take the chopped leaves in a pressure cooker, also add finely chopped, ginger, garlic, onions, chillies and salt.

Add water and cook for 4 whistles. You can alternatively cook in a pot.

Now open the cooker and start mashing.

Mash into a thick paste, Do not blend in a mixture as the texture should be thick.

Add makki ka aata and mix well. Cook for 5 minutes or till the mixture thickens. Keep aside.

Now in a large kadhai, heat ghee and saute garlic cloves, ginger, chilli.

Add onion and saute till it turns golden brown. Add mashed leaves, salt to taste, mix well.

Cook for 5 minutes, or till the saag are fully cooked. Serve hot with makki roti.

Knead the makki aata until it becomes a ball, add water and knead.

Heat the tawa and add a little ghee so that it does not stick.

Make round shapes makki roti on chakla and carefully transfer to the tawa.

Cook with ghee till golden brown.

Finally, serve hot with sarso saag, jaggery, white butter.