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

Name: 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

elephantatta.com

Here is a deliciously green and healthy Sarson ka Saag recipe, Typical North Indian dish served with Missi Roti it combines the goodness of the whole-wheat

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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