First, thoroughly clean, wash, and chop the mustard greens and spinach. Pick, clean, and wash the bathua greens as well. Place all the greens in a pressure cooker. Add 1 1/2 cups water (about 350 ml), 1 teaspoon salt, and all the greens. Also add the green chilies, onion, tomato, ginger, and garlic. Pressure cook until you hear 5-6 whistles, then turn off the heat and let the greens cool.

Once cooled, transfer the cooked greens, onion, garlic, ginger, and green chilies to a blender and blend until smooth. Melt the butter in a nonstick pan and add the blended greens mixture. Cook well, then add the cornmeal. Let it cook together. Add garam masala, salt, and red chili powder, and cook until the mixture thickens. The saag is ready.

For the tempering, finely chop the onion and garlic. Heat ghee in a small pan. Add the garlic and after a few seconds, add the onion. Add the dried red chilies as well. When the garlic and onion turn golden brown, turn off the heat. Let the ghee cool slightly, then mix in the Kashmiri red chili powder. Pour this tempering over the saag.

Now let's make the pooris. Mash the boiled potatoes. In a bowl, add the cornmeal and whole wheat flour.

Add oil, salt, turmeric, carom seeds, red chili powder, mashed potatoes, and chopped fenugreek leaves. Mix well. If needed, add a little water and knead into a dough. Cover and let it rest for 10 minutes.

Divide the dough into small balls. Roll each ball in flour and flatten it out like you would for regular pooris. Make sure to roll them a little thick, otherwise they may tear. Roll each ball once or twice only to form the poori. Heat oil in a deep pan. Fry the pooris on medium heat until golden brown on both sides.