Bajre ki Roti with Lehsun Chutney

For the lehsun chutney: dry roast the garlic cloves (unpeeled) directly on a tawa or in a dry pan over medium heat, turning occasionally, until the skin is charred and the garlic inside is soft, about 8–10 minutes. Peel when cool.

Dry roast the dry red chillies, coriander seeds, and cumin seeds in the same pan for 2 minutes until fragrant. Cool.

Grind the roasted garlic, roasted spices, lemon juice, salt, and oil into a coarse, thick chutney. Add a splash of water if needed. Set aside.

For the roti: combine bajra flour and salt in a bowl. Gradually add hot water and knead into a soft, smooth dough. Bajra flour has no gluten, so work quickly — the dough dries out fast.

Divide the dough into 8 equal portions. Keep the unused portions covered with a damp cloth.

Take one portion and pat it out directly on a dry tawa or on a piece of plastic wrap into a round roti about 15 cm in diameter. Bajra dough cannot be rolled with a rolling pin — it must be patted.

Heat a tawa over medium-high heat. Carefully transfer the patted roti to the hot tawa.

Cook for 2–3 minutes until the underside has brown spots. Flip and cook the other side for 2 minutes.

Apply ghee generously on both sides and serve immediately with the lehsun chutney and a bowl of dal or kadhi.