Baingan Bharta, Bajra Roti and Dry Garlic Chutney

Ingredients

• 2 cup Bajra Flour (Also known as pearl millet flour)
• 0.5 tsp Salt (Adjust to taste)
• 1 cup Warm Water (Use as needed, the amount may vary)
• 2 tbsp Ghee (For serving)

Instructions

1. 1

   Prepare the Dough

   • In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
   • Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
   • Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
   • The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2. 2

   Shape the Rotis

   • After resting, knead the dough again for one minute.
   • Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
   • Take one ball of dough. Dust your palms with a little dry bajra flour.
   • Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
   • For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3. 3

   Cook the Rotis

   • Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
   • Carefully lift the rolled roti and place it on the hot tawa.
   • Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
   • Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
   • For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
   • Repeat the process for all the remaining dough balls.
4. 4

   Serve

   • Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
   • Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).

Ingredients

• 1 cup garlic cloves (peeled)
• 1 cup dry coconut (grated or thinly sliced)
• 12 pcs kashmiri red chilies (stems removed)
• 0.25 cup peanuts (raw, unsalted)
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt (adjust to taste)
• 0.5 tsp red chili powder (optional, for extra heat)

Instructions

1. 1

   Roast Ingredients Separately

   • Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
   • In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
   • Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
   • Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
   • Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2. 2

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3. 3

   Grind the Chutney

   • Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
   • Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
   • Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4. 4

   Store

   • Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.