Authentic Kumaoni Bhang ki Chutney with Mandua Roti
Experience the earthy, rustic flavors of the Himalayas with this vibrant hemp seed chutney paired with wholesome finger millet flatbreads. It is a traditional comfort meal that warms the soul with every nutty and tangy bite.
35min
Total Time
3
Servings
Uttarakhandi
Cuisine
Recipe
1
Dry roast the hemp seeds in a heavy-bottomed pan on medium-low heat until they crackle lightly and emit a nutty aroma, taking care not to burn them.
2
Allow the roasted hemp seeds to cool completely before transferring them to a mortar and pestle or a dry grinder.
3
Add the green chilies, garlic cloves, fresh coriander leaves, amchur, and salt to the seeds.
4
Grind everything together into a smooth or slightly coarse paste, adding a splash of water only if necessary to bring the chutney together.
5
In a large mixing bowl, combine the finger millet flour with a pinch of salt and gradually knead using warm water to form a pliable dough.
6
Divide the dough into equal portions, roll them into balls, and flatten them gently between your palms or on a floured surface into thick rotis.
7
Cook the mandua rotis on a hot tawa on medium flame, applying a little ghee on both sides until they develop crispy brown spots.
8
Serve the hot finger millet rotis immediately alongside the freshly prepared, tangy hemp seed chutney.
Ingredients
1 cup hemp seeds (bhang ke beej)
2 fresh green chilies
4-5 cloves of garlic
1 bunch fresh coriander leaves
2 tbsp raw mango powder (amchur) or lemon juice
Salt to taste
1.5 cups finger millet flour (mandua ka atta)
Warm water as needed for kneading
Ghee for roasting the rotis
*This AI-generated recipe may contain inaccuracies.