Rajasthani Bajra Roti with Garlic and Coriander Chutney

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Nutty pearl millet flatbreads paired with a vibrant garlic and fresh coriander chutney, showcasing rustic Rajasthani flavors. This indian-inspired gluten free (gluten free) ready in about 55 minutes blends bajra (pearl millet) flour, to 1 1/4 cups warm water, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 15 min Serves 6 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 2 cups bajra flour with 1 tsp salt. Gradually add 1 to 1 1/4 cups warm water, kneading into a soft, pliable dough. Cover and rest for 30 minutes.
  2. Step 2: Meanwhile, prepare the chutney by blending 1 cup fresh coriander leaves, 4 peeled garlic cloves, 1 small green chili, 1 tbsp lemon juice, 1/2 tsp salt, and 2 tbsp water to a smooth paste. Adjust seasoning as needed.
  3. Step 3: Divide the dough into 6 equal balls. Dust a clean surface with bajra flour and roll each ball into an 8-inch diameter circle, handling gently as the dough is delicate.
  4. Step 4: Heat a cast-iron skillet or tawa over medium-high heat. Cook each roti for about 2 minutes on one side until small bubbles appear, then flip and cook the other side for 1-2 minutes. Apply gentle pressure with a spatula to help puffing.
  5. Step 5: Brush each cooked roti generously with 2 tbsp ghee while hot.
  6. Step 6: Serve the warm bajra rotis alongside the garlic coriander chutney for dipping or spreading.

Equipment for this recipe

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Frequently asked questions

How long does Rajasthani Bajra Roti with Garlic and Coriander Chutney take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Rajasthani Bajra Roti with Garlic and Coriander Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Rajasthani Bajra Roti with Garlic and Coriander Chutney?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rajasthani Bajra Roti with Garlic and Coriander Chutney for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rajasthani Bajra Roti with Garlic and Coriander Chutney gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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