Sarson ka Saag, Makki ki Roti and Aam ka Achar

Ingredients

• 2 cup Maize Flour (Also known as Makki ka Atta)
• 1 tsp Carom Seeds (Also known as Ajwain)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed for kneading)
• 3 tbsp Ghee (1 tbsp for the dough and 2 tbsp for cooking)

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl (parat), combine the maize flour, carom seeds, and salt. Mix well.
   • Add 1 tablespoon of ghee to the flour and rub it in with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a dough.
   • Knead the dough for 5-7 minutes using the heel of your palm, pushing and folding. The dough should be smooth, soft, and pliable with no cracks. Do not make the dough too soft or too stiff.
2. 2

   Divide and Shape

   • Divide the dough into 8 equal-sized portions.
   • Roll each portion between your palms to form a smooth, crack-free ball. Keep the dough balls covered with a damp cloth to prevent them from drying out.
3. 3

   Roll the Roti

   • Take one dough ball. If the dough feels dry, knead it again for 30 seconds with a few drops of water.
   • Place the ball on a rolling board or between two sheets of parchment paper/plastic.
   • Gently flatten it with your fingers and then use a rolling pin to roll it into a 5-6 inch circle, about 1/4 inch thick. Alternatively, use the traditional method of patting the dough between your moist palms to flatten it into a circle.
   • Don't worry about perfect edges; the rustic, slightly cracked edges are characteristic of this roti.
4. 4

   Cook the Roti

   • Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 1-1.5 minutes, or until the top surface changes color slightly and small bubbles appear.
   • Flip the roti using a spatula. Apply about 1/4 teaspoon of ghee on the semi-cooked side.
   • Cook the second side for another 1-1.5 minutes until golden-brown spots appear.
   • Flip again and apply ghee to the other side. Gently press the roti with the spatula to ensure it cooks evenly from the inside.
   • For a puffed roti, you can carefully place it on a wire rack over a direct flame for a few seconds until it puffs up. This is optional.
5. 5

   Serve

   • Remove the roti from the tawa and place it in a casserole or on a plate.
   • Repeat the rolling and cooking process for the remaining dough balls.
   • Serve the Makki ki Roti immediately, topped with a generous dollop of white butter (makhan) or more ghee, alongside Sarson ka Saag and jaggery.

Ingredients

• 1 kg raw mangoes (firm, green, and sour variety like 'Ramkela')
• 2 cup mustard oil
• 0.5 cup salt (use non-iodized salt for best results)
• 4 tbsp red chilli powder (adjust to your spice preference)
• 2 tbsp turmeric powder
• 4 tbsp saunf (coarsely ground)
• 2 tbsp methi dana (coarsely ground)
• 2 tbsp kalonji
• 1 tsp hing

Instructions

1. 1

   Prepare the mangoes: Wash the raw mangoes thoroughly and wipe them completely dry with a clean cloth. There should be no moisture left. Cut the mangoes into 1-inch pieces, discarding the inner seed but keeping the hard shell if you like. In a large, dry bowl, mix the mango pieces with 2 tablespoons of salt and 1 tablespoon of turmeric powder. Cover the bowl with a lid or cloth and let it sit at room temperature for 24 hours to release water.

2. 2

   Dry the mango pieces: After 24 hours, drain all the water released by the mangoes; do not rinse them. Spread the mango pieces on a clean cotton cloth or a large tray. Sun-dry for 3-4 hours, or dry under a ceiling fan for 7-8 hours, until the excess moisture has evaporated and the pieces look shrunken and dry.

3. 3

   Prepare the spices and oil: While the mangoes are drying, lightly dry roast the fennel and fenugreek seeds in a pan for 1-2 minutes until fragrant. Let cool completely. Grind the roasted seeds into a coarse powder. Heat the mustard oil in a pan until it reaches its smoking point (light fumes will rise). Turn off the heat and let the oil cool completely to room temperature.

4. 4

   Mix the pickle: In a large, completely dry mixing bowl, combine the dried mango pieces, the coarsely ground spice mix, nigella seeds, remaining salt, red chili powder, remaining turmeric powder, and asafoetida. Mix well to coat the mango pieces evenly. Pour the cooled mustard oil over the mixture and stir with a dry spoon until every piece is well-coated.

5. 5

   Sun and mature the pickle: Transfer the pickle into a sterilized, dry glass or ceramic jar. Cover the jar's mouth with a clean muslin cloth, securing it with a rubber band. Place the jar in direct sunlight for 6-7 days, shaking it gently daily. Afterwards, replace the cloth with an airtight lid and let the pickle mature for another 1-2 weeks in a cool, dry place before eating.