Bajra Rotla with Spicy Garlic ChutneyVeg

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.

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.

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.