Missi Roti Aur Saag - Elephant Atta | 50 years of natural goodness

Ingredients

• 150g Elephant Atta Wholemeal Atta or 150g Elephant Atta Medium with Multigrain Atta
• 200g besan (chickpea flour)
• 1 large onion, finely chopped
• 1 tsp green chilies, finely chopped
• 1 tsp carom seeds (Ajwain)
• 1 tsp turmeric powder
• 1 tbsp curd
• ½ tsp red chilli powder
• ½ cup fresh coriander leaves, finely chopped
• A pinch of heeng (asafoetida)
• Salt to taste
• Water to knead the dough, as needed (approx ¾ cup)
• 1 tbsp of oil
• Ghee for frying the Missi roti
• Butter for serving
• 200g sarson (mustard greens)
• 75g spinach greens (palak)
• 50g radish leaves (greens)
• 3-4 green chillies, roughly chopped
• 2 medium sized tomatoes, finely chopped
• 1 medium onion, finely chopped
• 8-9 garlic cloves, crushed
• 1 inch of raw ginger root, grated
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 4-5 whole dried red chilies
• 2 tbsp makki atta (maize flour)
• Pinch of Heeng
• 2 tbsp butter (some extra for garnish)
• 2 tbsp ghee