Dinner
Bajra Roti with Garlic Chutney
The winter staple of Rajasthan — thick, hearty bajra roti eaten with raw garlic chutney and jaggery. Warming, iron-rich and deeply satisfying.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup bajra flour (pearl millet flour)
- ½-¾ cup warm water
- Salt to taste
- Ghee to serve
- For garlic chutney: 4 cloves garlic, 2 dried red chillies, salt, lemon juice — blended to a paste
Method
- 1
Mix bajra flour and salt. Add warm water gradually and knead into a firm dough.
- 2
Divide into 3 large balls — bajra roti is thicker than wheat roti.
- 3
Using your palms (not a rolling pin), pat each ball directly on a dry tawa into a rough circle, about ½ cm thick.
- 4
Cook on medium heat 3 minutes until the base is firm and golden.
- 5
Flip and cook 3 more minutes. Bajra needs longer than wheat — do not rush.
- 6
Serve hot with generous ghee, raw garlic chutney and jaggery on the side.