Bajra Bhakri / Roti with Garlic Chutney

Hello everyone!!!  Today am back with a recipe which is, what I call a healthy one.  A recipe made from "pearl millet flour" or like we call it "bajra".  Though this might seem a very simple recipe/post to be put up, wherein, it might be done in so many households, I thought why not share with all this wonderful yet simple recipe.  It has a lot of health benefits, though I am no expert in this field I do know, it helps in digestion, helps keeping sugar levels in control, lowers cholesterol level and is a great source of energy.  Also, known as a poor man's staple food it is used extensively in rural parts of India.  Ok ok, why don’t I stick to what I know doing.  Giving you all the recipe, so here is how I made it..

INGREDIENTS:

For the roti/bhakri:

Pearl millet flour, bajra atta	1 cup
Whole wheat flour	1/3 cup
Salt	1 tsp (or as per preference)
Hot water	To knead (approx 3/4 cup)
Ghee	To smear on the roti/bhakri

For the garlic chutney:

Coconut	1/2 cup (grated)
Garlic	3-4 cloves
Salt	1/2 tsp (or as per preference)
Chilli powder	1 tsp
Tamarind paste	1/2 tsp
Warm water	1/4 cup to grind

METHOD:

For the roti/bhakri:   
1.       In a wide bowl take the pearl millet flour/bajra atta, add in the whole wheat flour and salt.  Add about half a cup of fairly hot water and knead into a soft dough.  Adding more if required.  I required about 3/4 cup water.
2.       Rest the dough for half an hour.
3.       Make small balls of the flour and roll them in the flour (you could roll them in whole wheat flour or pearl millet flour).  Roll them like you would roll a chappati dusting them with flour while rolling so that it does not stick.
4.       Heat a griddle/tawa and dry roast them till light brown colour. 
5.       Smear with melted ghee on one side and serve hot with garlic chutney.  Enjoy….
For the garlic chutney:
1.       In a mixer jar, transfer the grated coconut, garlic cloves, tamarind paste, salt and chilli powder.  Add warm water to it and blitz it till the mixture turns fine.
2.       Transfer to a serving dish. Serve with bharkri's/roti's.
Notes:
1.       I got 6 small and 2 big bhakri's/roti's.
2.       You could adjust the chilli powder in the chutney according to your taste and the spiciness of the chilli powder.
3.       In place of tamarind paste, tamarind could be used. Say about a tsp of tamarind.
4.       Store the remaining chutney in the fridge.
5.       Pl do not omit adding ghee to bhakri's/roti's