Bajra ki Roti with Lehsun Chutney

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 Sure! Here's a recipe for Bajra ki Roti (Pearl Millet Flatbread) with Lehsun Chutney (Garlic Chutney):




For Bajra ki Roti:

Ingredients:

  • 1 cup bajra flour (pearl millet flour)
  • 1/4 cup whole wheat flour (optional, for binding)
  • Water for kneading
  • Salt to taste
  • Ghee or oil for cooking

Instructions:

  1. In a mixing bowl, combine bajra flour, whole wheat flour (if using), and salt.
  2. Gradually add water to the flour mixture and knead it into a smooth dough. The amount of water needed may vary, so add it gradually until you achieve the right consistency.
  3. Let the dough rest for about 15-20 minutes, covered with a damp cloth.
  4. Divide the dough into small portions and shape them into balls.
  5. Take a ball of dough and dust it with some bajra flour. Place it on a rolling board or clean surface.
  6. Roll out the dough ball into a round flatbread, approximately 6-7 inches in diameter. Use a little more bajra flour for dusting if required to prevent sticking.
  7. Heat a tawa or griddle on medium-high heat.
  8. Carefully transfer the rolled bajra roti onto the hot tawa or griddle.
  9. Cook the roti for a minute or two on one side until you see small bubbles forming.
  10. Flip the roti and cook the other side for another minute.
  11. Apply a little ghee or oil on both sides of the roti while cooking, pressing gently with a spatula to ensure even cooking.
  12. Once the roti is cooked and has light brown spots on both sides, remove it from the tawa.
  13. Repeat the process with the remaining dough to make more rotis.
  14. Serve the hot Bajra ki Roti with Lehsun Chutney and your favorite accompaniments.

For Lehsun Chutney:

Ingredients:

  • 10-12 garlic cloves
  • 2-3 dried red chilies
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Water for grinding

Instructions:

  1. Peel the garlic cloves and roughly chop them.
  2. In a pan, dry roast dried red chilies and cumin seeds until fragrant.
  3. Transfer the roasted chilies and cumin seeds to a blender or food processor.
  4. Add the chopped garlic cloves and salt.
  5. Grind everything together, adding a little water if needed, until you get a smooth chutney consistency.
  6. Transfer the Lehsun Chutney to a serving bowl.
  7. Serve the Bajra ki Roti with the Lehsun Chutney on the side. Enjoy the flavors and textures together!

Note: Bajra ki Roti is traditionally served with ghee or white butter and pairs well with dishes like Sarson ka Saag (mustard greens curry) or any spicy curry of your choice.

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