Authentic Kumaoni Bhang ki Chutney with Warm Madua Roti
A vibrant and aromatic Himalayan side dish crafted from roasted hemp seeds, fresh mint, and tangy green mango. Perfectly paired with rustic finger millet flatbreads for a wholesome, earthy meal.
25min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Dry roast the hemp seeds in a heavy-bottomed pan on medium-low heat until they pop and release a nutty aroma, then let them cool completely.
2
In a mortar and pestle or a blender, combine the roasted hemp seeds, mint, coriander, green chillies, garlic, ginger, and raw mango.
3
Grind everything into a smooth, thick paste using a few splashes of water, adding salt to taste.
4
Transfer the vibrant chutney into a serving bowl and set aside.
5
In a large mixing bowl, combine the finger millet flour with a pinch of salt and gradually knead with warm water to form a soft, pliable dough.
6
Divide the dough into equal portions, roll them into smooth balls, and flatten them into thick rotis using dry flour.
7
Cook the rotis on a preheated tawa over medium heat on both sides until cooked through and slightly crisp.
8
Serve the warm madua rotis immediately alongside the freshly prepared bhang ki chutney.
Ingredients
1 cup edible hemp seeds (bhang)
1/2 cup fresh mint leaves
1 cup fresh coriander leaves
2 green chillies
2 cloves garlic
1 inch piece ginger
2 tbsp raw mango pieces or lemon juice
Salt to taste
2 cups finger millet flour (madua atta)
Warm water for kneading
*This AI-generated recipe may contain inaccuracies.