Bajre ki Roti with Lehsun Chutney
An authentic vegetarian recipe from Rajasthan, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Pearl millet flour (bajra atta)
4g Salt
180ml Hot water
50ml Ghee or butter
12piece Garlic cloves (for chutney)
5piece Dry red chillies (for chutney)
5g Coriander seeds (for chutney)
3g Cumin seeds (for chutney)
15ml Lemon juice (for chutney)
3g Salt (for chutney)
10ml Oil (for chutney)
11 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
For the lehsun chutney: dry roast the garlic cloves (unpeeled) directly on a tawa or in a dry pan over medium heat, turning occasionally, until the skin is charred and the garlic inside is soft, about 8–10 minutes. Peel when cool.
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Dry roast the dry red chillies, coriander seeds, and cumin seeds in the same pan for 2 minutes until fragrant. Cool.
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Grind the roasted garlic, roasted spices, lemon juice, salt, and oil into a coarse, thick chutney. Add a splash of water if needed. Set aside.
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For the roti: combine bajra flour and salt in a bowl. Gradually add hot water and knead into a soft, smooth dough. Bajra flour has no gluten, so work quickly — the dough dries out fast.
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Divide the dough into 8 equal portions. Keep the unused portions covered with a damp cloth.
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Take one portion and pat it out directly on a dry tawa or on a piece of plastic wrap into a round roti about 15 cm in diameter. Bajra dough cannot be rolled with a rolling pin — it must be patted.
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Heat a tawa over medium-high heat. Carefully transfer the patted roti to the hot tawa.
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Cook for 2–3 minutes until the underside has brown spots. Flip and cook the other side for 2 minutes.
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Apply ghee generously on both sides and serve immediately with the lehsun chutney and a bowl of dal or kadhi.
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Chef's Tips
Bajra dough has no gluten and dries out quickly — keep it covered and work with one portion at a time.
Patting the roti with wet hands directly on the tawa is the traditional Rajasthani technique; rolling will cause it to crack.
Charring the garlic for the chutney is essential — it removes the raw pungency and adds a smoky depth.
Bajre ki Roti is best eaten hot with a generous smear of ghee; it becomes hard and crumbly as it cools.
About This Dish
Bajre ki Roti with Lehsun Chutney is a traditional vegetarian dish from Rajasthan, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bajra dough has no gluten and dries out quickly — keep it covered and work with one portion at a time. - Patting the roti with wet hands directly on the tawa is the traditional Rajasthani technique; rolling will cause it to crack. - Charring the garlic for the chutney is essential — it removes the raw pungency and adds a smoky depth. - Bajre ki Roti is best eaten hot with a generous smear of ghee; it becomes hard and crumbly as it cools.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy