Name: Roti and Curd Chutney recipe by Chandu Pugalia at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: Curd - 1 cup; Onion finely chopped - 1/2 cup; Garlic - 4 cloves minced; Green chilli - 2; Curry leaves - 4-5; Salt; Haldi - a pinch; Red chilli powder - 1 tsp; Coriander powder - 2 tsp; Cumin seeds - 1 tsp; Coriander leaves for garnish; Ghee or oil 1 tbsp; For Roti - Wheat flour - 2 cup; Salt - to taste; Ghee - 1 tsp and water for kneading the dough

ABOUT Roti and Curd Chutney RECIPE

it is a wonderful, tasty and quick lunch recipe.

Ingredients Serving: 2

Curd - 1 cup
Onion finely chopped - 1/2 cup
Garlic - 4 cloves minced
Green chilli - 2
Curry leaves - 4-5
Salt
Haldi - a pinch
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Cumin seeds - 1 tsp
Coriander leaves for garnish
Ghee or oil 1 tbsp
For Roti - Wheat flour - 2 cup
Salt - to taste
Ghee - 1 tsp and water for kneading the dough

Instructions

First prepare soft dough with ingredients listed under Roti.
For Chutney - Whisk the thick curd well.
Chop onion, green chilli and mince garlic.
Heat ghee or oil in a pan and add jeera. When jeera sputters add garlic and curry leaves. Add onion and saute for 2 minutes.
Mix all the chutney ingredients in the whisked curd.
Add curd and stir continuously otherwise it will curdle. Keep the flame low. Switch off after 2 minutes.
For Roti - Knead the wheat flour and make small balls from the dough. With a rolling pin make small rotis or phulkas. Arrange them in a plate, appply some ghee to keep them soft. Garnish the curd chutney and serve hot.

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