Garlic chutney, also known as lahsun chutney, lahsun ki chutney, lehsun chutney, and bellulli chutney, is a chutney made from fresh garlic, dry or fresh coconut, groundnuts, and green or red chilli peppers that originated in the Indian subcontinent. Cumin and tamarind are also used as ingredients on occasion. It's available in both wet and dry versions. The wet version is produced with freshly grated coconut and is usually served right after preparation. Garlic chutney, also known as Lehsun ki chutney, is commonly used in Chaats such as Vada Pav, Chillas, and other similar dishes. The Lehsun Ki Chutney dish is very popular in Rajasthan and Gujarat areas, where it is served with bajra ka rotla. This chutney's flavour is enhanced by the spicy scent, which is enhanced by the lemon and red chillies. The North Indian states are known for their rotis and parathas. The ingredients and produce available in each state were used to make rotis and pararathas. They're mixed in with their regular meals and wouldn't be complete without them. Haryana, in northern India, is known for its besan ki masala roti. Haryana is known as the "Land of Rotis" because rotis are used more frequently in the local cuisine than in any other state. Besan masala roti is an amalgamation of different spices mixed with besan and leftover dal (optional). The spicy and strong flavour of lehsun chutney is balanced with besan roti. This is a staple breakfast in regions adjoining Haryana and Rajasthan.
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- 4 tbsp besan
- 2 tspn Red chilli powder
- 1 tspn Jeera powder
- 1 tspn Dhaniya powder
- 2 Chopped green chillies
- Chopped coriander
- 1 tspn Ajwain
- 1 cup wheat flour
- 1 tspn garam masala
- Water
Directions
- For the dough, mix the besan, wheat flour, green chillies, coriander leaves and all the spices. Knead it with water until you get a firm soft dough.
- Make small rotis out of the dough.
- Put some desi ghee on the rotis and serve hot with garlic chutney.
