1.

Melt the butter in a large pot over a medium heat. Cook the onion for 5 minutes until soft.

2.

Add the garlic, ginger, chillies and turmeric, and cook for 1 minute.

3.

Add the mustard greens, spinach, water and salt, a handful at a time if needed. Cover and simmer for 20 minutes, stirring occasionally, until very soft.

4.

Blend roughly with a hand blender, or mash well, until coarse and thick.

5.

Mix the gram flour with a splash of water to make a smooth paste. Stir it into the saag with the fenugreek, then simmer for 5–10 minutes, stirring often, until thickened.

6.

Meanwhile, make the rotis. Mix the gram flour, oat flour and salt, then add the hot water a little at a time to make a soft dough. Leave to rest for 5 minutes.

7.

Divide the dough into 8. Press or roll each piece between two sheets of baking paper into a thin round.

8.

Cook the rotis one or two at a time in a hot, dry frying pan for about 2 minutes on each side, until golden in spots. Wrap them in a clean tea towel to keep warm.

9.

Serve the saag with the warm rotis.