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indian

Rajasthani Garlic Chutney Millet Bajra Roti with Yogurt

This dish pairs bajra flour with plain yogurt, garlic cloves and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

18 g Protein
94 g Carbohydrates
23 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 99g bajra (pearl millet) flour 360 kcal
  • 11g ghee 97 kcal
  • 163g plain yogurt 99 kcal
  • 16g garlic cloves 48 kcal
  • 1.36 tsp (3g) red chili powder 1 kcal
  • 0.9 tbsp (13g) lemon juice 4 kcal
  • 5g neutral oil 44 kcal
  • 0.68 tsp (1g) salt 0 kcal

Cooking instructions

  1. garlic clovesred chili powderlemon juiceneutral oilsalt
    Make the chutney: pound garlic, red chili powder, salt, and lemon juice with 1 tsp oil and a splash of water into a coarse paste.
  2. bajra (pearl millet) floursalt
    In a bowl, mix bajra flour and salt. Add warm water gradually and knead into a soft dough.
  3. Divide dough into 2 balls. Pat each into a 6 to 7 inch roti using damp hands (or roll between plastic sheets).
  4. Cook roti on a hot tawa: 1 to 2 minutes per side, then finish over direct flame or press on the tawa until puffed in spots.
  5. gheeplain yogurtgarlic cloves
    Brush each roti with ghee. Serve with yogurt and a spoon of garlic chutney.

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