Jowar Roti with Lehsun Chutney
Hand-patted sorghum flatbreads paired with a sharp garlic-chilli chutney — a simple, filling combination from Haryana's millet-growing tracts.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 200 kcal
Equipment
- •Tawa
- •Mortar and pestle
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 7 g
- carbs
- 30 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 200 kcal
Instructions
- 1
Mix the jowar flour, salt, and warm water. Knead quickly into a soft, bendy dough.
- 2
Divide the dough into balls. Pat each ball by hand or between plastic sheets into thin rounds.
- 3
Cook on a hot tawa (flat griddle) over medium heat. Flip once until light brown spots form on both sides.
- 4
For the chutney, crush the garlic, dried red chillies, and salt in a mortar until roughly ground.
- 5
Heat mustard oil until smoking. Pour it hot over the crushed chutney to temper it (sizzle with hot oil).
- 6
Stir in lemon juice if using. Serve alongside the hot jowar rotis (flatbreads).
Chef's tips
Shape the jowar dough quickly while it is warm, as it turns crumbly when cold, similar to bajra (millet). Pouring hot oil over the raw garlic chutney softens its sharp bite while keeping it spicy.
Ingredient substitutions
- jowar flour → bajra flour
Storage
Chutney keeps refrigerated for up to a week; rotis are best fresh.
Reheating
Reheat rotis briefly on a hot tawa.
Common mistakes to avoid
- •Skipping the hot oil sizzle, which leaves the chutney tasting too harsh and raw
- •Leaving the dough to sit for too long before shaping it
Serving suggestions
Cooked Jowar Roti with Lehsun Chutney?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Haryana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
