Bajre ki Roti with Garlic Chutney

In the desert winters of Rajasthan and Gujarat, bajra (pearl millet) roti keeps people warm. The thick, nutty flatbreads are patted by hand, cooked on a hot tawa and eaten with a big spoon of ghee, a piece of jaggery and lehsun chutney.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegetarian · gluten-free
• Famous in Rajasthan

Ingredients

• 300 g bajra (pearl millet) flour
• ½ tsp salt
• about 220 ml warm water
• ghee to serve
• jaggery and garlic chutney (lehsun ki chutney) to serve

Method

1. Mix the flour and salt and knead with warm water to a soft dough. Bajra has no gluten, so knead only one portion at a time with wet palms until smooth.
2. Shape a ball, press it flat and pat into a round about 5 mm thick between wet palms (or roll between two sheets of baking paper).
3. Lift onto a hot tawa, brush the top with a little water and cook for 1 minute.
4. Flip, cook until brown spots appear, then flip again and press the edges with a cloth until it puffs, or toast briefly over a gas flame.
5. Spread with ghee and serve hot with jaggery and garlic chutney, or with dal and kadhi.

Tip: Crack-free rotis need very soft, freshly kneaded dough – don't make the whole batch at once.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.