Roasted Bajra Roti with Spiced Garlic Chutney
Nutty bajra flatbreads roasted over direct flame, served with a tangy and spicy garlic chutney for a traditional Gujarati snack. This indian-inspired vegetarian (gluten-free) ready in about 45 minutes blends bajra (pearl millet) flour, about 1 cup 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.
Ingredients
- 2 cups bajra (pearl millet) flour
- about 1 cup warm water
- 1/2 tsp salt
- 2 tbsp, for brushing ghee
- 6, peeled garlic cloves
- 1 tsp red chili powder
- 1 tsp coriander seeds
- 1 tbsp tamarind paste
- 1 tsp, grated jaggery
- to taste salt
- 2 tbsp for chutney water
Instructions
- Step 1: In a large mixing bowl, combine 2 cups bajra flour and 1/2 tsp salt. Gradually add about 1 cup warm water, kneading with your hands until a soft dough forms that holds together but is not sticky. Cover and set aside for 20 minutes.
- Step 2: Meanwhile, prepare the garlic chutney by dry roasting 1 tsp coriander seeds in a small pan over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle or spice grinder.
- Step 3: Add 6 peeled garlic cloves, 1 tsp red chili powder, 1 tbsp tamarind paste, 1 tsp grated jaggery, 2 tbsp water, and salt to taste into the mortar. Grind to a coarse paste, adding a little water if needed for spreadable consistency.
- Step 4: Divide the dough into 6 equal balls. On a clean surface lightly dusted with bajra flour, pat each ball into a 6-inch round roti about 1/8-inch thick.
- Step 5: Heat a cast-iron skillet or tawa over medium-high heat. Place one bajra roti on the hot skillet and cook for 1-2 minutes until small bubbles form. Flip and cook the other side for 1-2 minutes, pressing gently with a spatula until golden spots appear. Optionally, roast directly over an open flame for a few seconds for smoky flavor.
- Step 6: Remove from heat and immediately brush each roti with ghee while hot. Serve warm with the spiced garlic chutney on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Bajra Roti with Spiced Garlic Chutney take to make?
Total time is about 45 minutes (30 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 Roasted Bajra Roti with Spiced Garlic 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 Roasted Bajra Roti with Spiced Garlic 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 Roasted Bajra Roti with Spiced Garlic 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 Roasted Bajra Roti with Spiced Garlic 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.
