Bajre ki roti

Bajre ki Roti

Indian food mainly deals with roti dishes which are made either from buckwheat flour or millet flour. Usually, the type of flour depends entirely on the demographics and its characteristics. one such very popular healthy roti recipe is bajra roti or pearl millet roti, which is known for its health benefits.

A healthy traditional north Indian roti recipe made with bajra flour or pearl millet flour. It is specially made in Rajasthani cuisine. It is generally popular in dry or hot climate demographics as it is believed to cool the body and provide essential dietary supplements. The Bajre ki roti recipe is no rocket science and it can be made in no time.



1. 2 cups Bajra Flour 

2 . ½ tsp salt

3. Warm water, for kneading

4. Wheat flour, for dusting



Step 1 – In a large mixing bowl take 2 cups bajra flour, and ½ tsp salt and mix well.

Step 2 – Add ½ cup warm water and start kneading.

Step 3 – Knead to a soft dough for at least 10 minutes.

Step 4 – Add water as required and knead well as the flour does not contain gluten.

Step 5 – Pinch the dough to the size of a small ball and knead again.

Step 6 – Dust with wheat flour and pat gently. You can alternatively use a rolling pin to roll it like a paratha.

Step 7 – Pat with both hands until the roti is as thin as possible. If the bread breaks, it means it needs more kneading.

Step 8 – Dust off the excess flour and put on the hot Tawa.

Step 9 – Now with the help of a hand or wet cloth, spread water over the roti so that extra flour can be removed.

Step 10 – Wait till the water evaporates then flip it to the other side.

Step 11 – Press gently and cook from all sides.

Step 12 – Finally, serve bajra roti with jaggery or curry.


Special Tips:

  • firstly, make sure to use fresh bajra flour else it will break during preparation.
  • Also, knead the dough well while patting the roti.
  • Most notably, if cracks are forming while patting the roti, take some warm water and knead the dough further.
  • finally, bajra roti recipe tastes great when prepared by patting with hand instead of rolling a pin.


Lahsun ki chutney

lahsun ki Chutney

It is a Rajasthani recipe and goes well with almost any dish. It is very easy to make and does not spoil quickly as compared to other traditional South Indian chutneys. Chutney is made in almost every state of India. They are used in many ways, sometimes with breakfast or snacks and sometimes for new types of curry recipes. One such chutney is Garlic Chutney, a recipe from North-West India that is used in a variety of ways.

This is a long-lasting chutney. Such chutneys can come in handy on busy days. Garlic chutney goes with almost every type of dish and does not spoil quickly. We can use it with pav-bhaji, Punjabi curry, sandwich spread, idli, dosa, roti, paratha even upma.


1. 15 dry red chilies, seeded

2. 2 tbsp oil

3. 15 garlic cloves

4. 1-inch ginger

5. ½ tsp sugar

6. ½ tsp salt

7. For tempering:

8. 2 tbsp oil

9. 1 tsp mustard seeds

10. ½ tsp cumin

11. a pinch of Asafoetida (Hing)



Step 1 – soak 15 dry red chilies in hot water for 20 minutes.

Step 2 – Then take them out of the water and keep them aside.

Step 3 – Heat 1 tbsp oil in a pan and add 15 garlic cloves and 1-inch ginger.

Step 4 – Fry them on low flame till they turn golden brown.

Step 5 – Now add soaked red chilies to it and fry for 2 minutes.

Step 6 – Cool them completely, and put them in a blender.

Step 7 – Now add ½ tsp sugar and ½ tsp salt.

Step 8 – Make a fine paste without adding water. put aside.

Step 9 – Heat 2 tbsp oil in a pan and splutter 1 tsp mustard seeds, ½ tsp cumin seeds, and a pinch of asafoetida.

Step 10 – Now add the prepared garlic and chili paste to it and fry it well.

Step 11 – Fry them till oil separates from the pan.

Step 12- Let it cool completely and enjoy garlic chutney with roti.


Some easy and important tips for Garlic Chutney.

  • First things first, use fresh and juicy garlic for this chutney. Do not make it with dry or old garlic. secondly, keep the spiciness of the chutney as per your requirement.
  • I have kept it medium spicy which is liked by most people. lastly, store the chutney in an air-tight container in the fridge. You can also keep it in a dry place.