Saag (2 servings)

• 300 g mixed greens (spinach + mustard/ bathua* if available) — washed, chopped
• 1 small onion, finely chopped (optional)
• 1 small tomato, chopped (optional; gentler for GERD)
• 1 tsp ginger paste (or grated)
• 1 small green chili, slit (optional; skip for reflux)
• 1–1½ tsp oil or 1 tsp ghee
• ½ tsp cumin seeds (jeera)
• ¼ tsp turmeric
• ½ tsp coriander powder (optional)
• ½–¾ tsp salt total (or less; see swaps)
• 2–4 tbsp water or low-sodium stock as needed
• Optional finish: 1 tbsp curd or 1–2 tsp makki atta (cornmeal) for body

*If mustard/bathua aren’t available, use all spinach + a handful of methi or kale (softer-cook).

Besan Roti (makes 3–4 small rotis)

• ½ cup besan (chickpea flour)
• ½ cup whole-wheat flour (atta) — adjust for softer, flexible rotis
• ½ tsp oil (in dough) + 1 tsp for cooking (optional)
• ¼ tsp salt (optional)
• ~⅓–½ cup warm water (as needed)
• Optional: ½ tsp ajwain or jeera seeds; 1–2 tbsp curd for extra softness

Ratio tip: 1:1 (besan:atta) gives softness + protein; use 2:1 (atta:besan) for the softest rotis if chewing is a concern.

Saag (creamy, gentle spice)

1. Heat oil in a pan (medium). Add cumin to sizzle 20–30 sec. Add onion; sauté 2–3 min till soft.
2. Add ginger (and chili if using) 30 sec. Add tomato, turmeric, and coriander powder; cook 2–3 min till soft.
3. Add chopped greens with 2–4 tbsp water; cover and cook 5–7 min till wilted and soft.
4. Mash lightly with a spoon/masher for a rustic texture. For extra body, stir in curd off heat or simmer 2 min with 1–2 tsp cornmeal.
5. Season with minimal salt. Rest 2 min; adjust lemon/curd to taste.

Besan roti (soft & pliable)

1. Mix besan, atta, salt (optional), and seeds. Add oil and warm water gradually to form a soft dough. Rest 10–15 min.
2. Divide into 3–4 balls. Roll gently with light dry flour.
3. Cook on a medium-hot tawa: 30–45 sec each side, then 30–45 sec more with light pressing. Brush with a few drops of oil or ghee if desired.
4. Keep rotis covered in a cloth-lined container to stay soft.

Safety: use moderate heat to avoid hard/dry rotis. Besan browns faster—don’t overcook.

Prep ahead

• Wash/chop greens and refrigerate 1–2 days (in a box lined with paper towel).
• Mix dry flours for roti in advance; store airtight.
• Cooked saag can be refrigerated 2 days; reheat gently.

Store & reheat

• Saag: reheat on low with 1–2 tbsp water; avoid repeated reheats.
• Rotis: keep wrapped; reheat on tawa 20–30 sec per side or microwave 10–15 sec wrapped in a damp towel.
• Freeze: Saag freezes fairly well up to 1 month; thaw in fridge and reheat gently.

• Lemon at the end lifts flavor without more salt.
• For extra softness, blend half the saag briefly (not fully smooth) and mix back.
• Add 1–2 tbsp curd into roti dough for tender, pliable rotis.

Mustard greens too strong?

Use more spinach and a little methi/kale. Cook longer and finish with curd for a milder, creamy taste.

Rotis cracking?

Add a bit more warm water and ½ tsp oil or curd. Rest dough longer and roll smaller.

Gluten-free?

Make besan-only rotis as small pancakes on a greased non-stick pan (thicker batter), or use certified GF flours.

Low-sodium tips?

Bloom cumin well, finish with lemon and coriander, and keep portions flavorful with herbs instead of extra salt.