Authentic Rajasthani Bajra Roti with Lasun ki Chutney
Experience the rustic flavors of Rajasthan with earthy pearl millet flatbreads paired with a fiery, pungent garlic chutney. This wholesome combination is a comforting winter staple of the desert state.
45min
Total Time
3
Servings
Rajasthani
Cuisine
Recipe
1
For the chutney, grind the peeled garlic cloves, red chilli powder, cumin seeds, and salt into a smooth paste using a mortar and pestle or a small grinder without adding much water.
2
Heat mustard oil in a small pan until smoking point, then lower the heat and add the ground garlic-chilli paste.
3
Sauté the paste on medium-low heat for 6 to 8 minutes until the oil separates and the raw garlic aroma disappears. Stir in the lemon juice and turn off the heat.
4
To make the rotis, mix bajra flour and salt in a large bowl. Gradually add warm water and knead vigorously into a smooth, pliable dough.
5
Divide the dough into equal portions and shape them into smooth balls.
6
Take one ball, flatten it gently between your palms, dusting with a little dry bajra flour, and pat it out into a thick round disc using your fingers and palm.
7
Carefully transfer the patted roti onto a hot tawa (griddle) on medium heat.
8
Cook for a minute, gently dab the top surface with a wet cloth or wet fingers, flip, and cook the other side until brown spots appear.
9
Use a clean kitchen towel to press the edges gently so the roti puffs and cooks evenly throughout.
10
Remove from heat, generously smear with ghee, and serve hot alongside the spicy garlic chutney.
Ingredients
2 cups bajra flour (pearl millet flour)
Warm water as needed for kneading
1/2 tsp salt
1 tbsp ghee for smearing
30 peeled garlic cloves
3 tbsp Kashmiri red chilli powder
1 tsp cumin seeds
2 tbsp mustard oil
1 tbsp lemon juice
Salt to taste
*This AI-generated recipe may contain inaccuracies.