Wash and clean all the leaves properly at least 3-4 times with water... drain water and then finely chop them...

In a pressure cooker add 500 ml water.. put on the flame and now start adding the leaves in little quantities and keep pushing in with the spoon till the leaves start releasing their own moisture.

Roughly grind onion, green chillies, cloves garlic and ginger in a mortar and pestle... then add this to the leaves.add tomato slice as well..close the lid and cook for 5 -6 whistles on slow flame..

Once the cooker is cooled.. open the lid and then with the wooden hand beater... muddle/blend till all the saag is ground properly... switch on the flame and then add makai atta to it and mix well till it becomes a little paste like texture...

Makki di roti: make a soft dough with the makai atta, salt and warm water (like normal flour dough). Note : Makai dough has a tendency to break while making the roti so use warm water when you start making the rotis... the best way is to use a saree/dress plastic... wipe it clean and then keep it on your kitchen counter.. then wet your hands and wipe the plastic with your hands...

Then brush a little ghee on the rotis and serve hot with the mixed saag.