Bajra Rotla with Spicy Garlic ChutneyVeg
Enjoy a nutritious and traditional winter meal with this authentic Bajra Rotla and Lahsun Chutney recipe. Made from wholesome pearl millet flour, these hearty rotis are perfect for keeping you warm and energized. Serve them hot with a side of spicy, garlicky chutney, raw onions, and green chilies for a flavorful, rustic experience. This healthy, gluten-free combination is a winter staple that is easy to prepare and brings the comfort of home-cooked food to your table.
Ingredients
For the Garlic Chutney:
3 cloves Garlic
1 cup Boondi
3 tbsp Kashmiri Red Chilli Powder
1 tsp Raw Mango Powder
1 tsp Cumin Powder
1 tsp Black Salt
to taste Salt
For the Bajra Rotla:
1 cup Pearl Millet (Bajra Flour)
to taste Salt
1 tsp Clarified Butter (Ghee)
as needed Water
Instructions
Step 1— Preparing the Garlic Chutney
1
In a grinder, add garlic cloves, boondi, Kashmiri red chilli powder, raw mango powder (amchur), cumin seed powder, black salt, and white salt to taste.
2
Pulse the mixture until it reaches a smooth, consistent paste. Set this aside.
Step 2— Preparing the Bajra Rotla Dough
1
Sift the pearl millet (bajra) flour through a fine sieve into a mixing bowl.
2
Add salt and a teaspoon of ghee to the flour.
3
Gradually add water while mixing.
4
Once a dough ball begins to form, knead it thoroughly by rubbing it against the bowl and using the heel of your hand.
5
Ensure the dough is soft and pliable. Use it immediately to prevent it from becoming too soft.
Step 3— Shaping and Cooking the Rotla
1
Take a portion of the dough. Sprinkle a generous amount of flour on your workspace and your hands.
2
Pat the dough portion repeatedly with your fingers and palm, gradually spreading it out into a flat, thick round roti.
3
Seal any cracks around the edges if they appear.
4
Heat a nonstick or iron pan. Carefully lift the rotla and place it on the hot pan.
5
Apply a small amount of water to the top surface to prevent it from drying out.
6
Once cooked on the bottom, flip it over to cook the other side.
7
For an authentic finish, carefully place the rotla directly over the open flame to ensure it is cooked through on both sides.
8
Once fully cooked, brush generously with ghee or white butter while hot. Serve warm with the prepared garlic chutney, raw onion, and green chillies.
Nutrition Facts
2 servings per recipe
