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Ingredients

• 2 liters Full-Fat Milk (fresh, let sit at room temperature for 2‑3 days to sour)
• 1 teaspoon Salt (for butter separation)
• 100 grams Unsalted Fresh Butter (Chhae) (homemade, chilled for serving)
• 5 pieces Garlic Cloves (peeled)
• 3 pieces Red Chili (dried or fresh, adjust to taste)
• 1 teaspoon Whole Coriander Seeds (optional: lightly toasted for extra aroma)
• 2 tablespoons Water (lukewarm, for grinding chutney)
• 2 cups Whole Wheat Flour (for roti dough)
• 1 teaspoon Salt (for roti dough)
• ¾ cup Water (lukewarm, for kneading roti dough)

Instructions

1. Ferment the Milk

   Pour 2 L of full‑fat milk into a clean large bowl, cover loosely with a clean cloth and leave at room temperature for 2‑3 days until it thickens, develops a sour aroma, and the cream separates from the whey.

   Time: PT48H

2. Churn the Butter (Chhae)

   Transfer the soured milk to a churn or a deep bowl and vigorously whisk or use a hand churn for about 8‑10 minutes until the butterfat clumps together and separates from the liquid (buttermilk). Strain the buttermilk and collect the butter.

   Time: PT10M

3. Prepare the Chutney Ingredients

   Place 5 peeled garlic cloves, 3 red chilies, 1 tsp salt, and 1 tsp whole coriander seeds on the stone grinder (sil). Add 2 tbsp lukewarm water.

   Time: PT5M

4. Grind the Chutney

   Using the stone grinder, grind the mixture into a smooth paste, adding a few more drops of water if needed to reach a spreadable consistency.

   Time: PT2M

5. Make the Roti Dough

   In a clean bowl combine 2 cups whole wheat flour with 1 tsp salt. Gradually add ¾ cup lukewarm water while mixing, then knead for 3‑4 minutes until the dough is smooth and pliable. Cover with a damp cloth and let rest for 5 minutes.

   Time: PT5M

6. Roll the Rotis

   Divide the dough into 4 equal balls. On a lightly floured surface, roll each ball into a thin circle (≈6‑7 inches).

   Time: PT5M

7. Cook the Rotis

   Heat the tawa over medium‑high heat until hot. Place a roti on the tawa; when bubbles appear (≈30 seconds), flip and cook the other side for another 30 seconds. Press gently with a cloth or spatula; the roti should puff up. Transfer to a plate and keep warm. Repeat for all rotis.

   Time: PT20M

   Temperature: Medium‑high heat

8. Serve

   Place a generous dollop of fresh butter on each hot roti, add a spoonful of garlic‑chili chutney, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g