Egg Curry, Bajra Roti and Lehsun 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

• 15 Kashmiri Red Chilies (For vibrant color and mild heat)
• 5 Guntur Red Chilies (For heat, adjust quantity to your preference)
• 1 cup Garlic Cloves (Peeled)
• 3 tbsp Mustard Oil (For authentic flavor and preservation)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies

   • Remove the stems from both Kashmiri and Guntur red chilies.
   • Place them in a medium bowl and cover completely with hot water.
   • Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2. 2

   Grind the Chutney Paste

   • Drain the soaked chilies, reserving the soaking water.
   • In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
   • Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Cook the Chutney

   • Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
   • Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
   • Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
   • Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4. 4

   Finish and Store

   • Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
   • Allow the chutney to cool down completely to room temperature.
   • Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.