Bajra Roti with Lasun Chutney

Ingredients

• 1 cup Garlic Cloves (peeled)
• 10 pcs Dry Red Chilies (stems removed, use a spicy variety like Guntur or Byadgi)
• 5 pcs Kashmiri Red Chilies (stems removed, for color and mild heat)
• 0.5 cup Desiccated Coconut (unsweetened)
• 0.25 cup Peanuts (raw, with or without skin)
• 1 tsp Cumin Seeds
• 1 tsp Sunflower Oil
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Roast the peanuts and coconut separately. Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.

2. 2

   Roast the aromatics. Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.

3. 3

   Cool all ingredients completely. Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.

4. 4

   Grind the chutney. Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.

5. 5

   Store and serve. Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.