Entree: India – Rajasthan – बाजरे की रोटी और लहसुन की चटनी ➤ Bajre ki Roti aur Lahsun ki Chutney (Pearl millet flatbreads served with a pungent garlic chutney)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
15 min
Additional
10 min
Total
40 min
Ingredients
- 2 cups (240 g) bajra (pearl millet) flour
- 1 1/4 cups (300 ml) hot water, plus more as needed
- 1 tsp (6 g) salt
- 3 tbsp (45 ml) ghee or clarified butter, divided
- Extra dry flour for dusting, as needed
Lehsun (garlic) chutney:
- 10 cloves garlic (about 30 g), peeled and lightly roasted
- 2 green chilies (about 10 g), or to taste
- 1/4 cup (15 g) fresh cilantro leaves
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) mustard oil or neutral oil
- 1/2 tsp (1 g) roasted cumin powder
- 1 tsp (6 g) salt, or to taste
- 1–2 tbsp (15–30 ml) water to adjust consistency
Instructions
1. In a large bowl combine the bajra flour and salt. Add the hot water gradually and mix with a spoon until the dough comes together; it will be slightly crumbly but should hold when pressed. Let rest, covered, for 10 minutes.
2. Divide the dough into 8 equal portions. On a clean cloth or board dusted with dry bajra flour, press each portion into a flat disc about 5–6 inches wide using your palms and the cloth (bajra dough is rustic and fragile; you may pat rather than roll).
3. Heat a heavy griddle or cast-iron skillet over medium-high heat. Place a roti on the hot griddle and cook 1–2 minutes until brown spots appear, flipping and applying a little ghee to each side; cook until both sides are cooked through and slightly puffed. Repeat with remaining rotis, keeping them wrapped in a cloth to stay warm.
4. Meanwhile, prepare the lehsun chutney: in a blender combine roasted garlic, green chilies, cilantro, lemon juice, roasted cumin, salt, and oil. Pulse to a coarse paste, adding 1–2 tbsp (15–30 ml) water to achieve a spreadable consistency. Adjust salt and lemon to taste.
5. Serve rotis hot, spread or dip with the garlic chutney and finish with a drizzle of ghee if desired.
