Come weekend and it is the time for food farmaish aka requests from the husband. This morning he wanted spicy Lehsun ki Chutney with parathas. Well, it had to be done quickly and there was no time to soak the whole dry red chillies which I usually use to make the chutney. I used red chilli powder for the heat and some Kashmiri red chilli powder for the colour. So it was made within 15 minutes and served with Tikkads.

Tikkads are thick, khasta (crisp outside,soft inside) little rotis from Rajasthan and go really well with garlic chutney and pickle.

For the lehsun ki chutney, blitz together

15-20 fat cloves of garlic (I used two whole bulbs)
2 large tomatoes
1 tsp salt
1 tsp red chilli powder  (yeah, it is meant to be hot hot hot!)/ Ideally, one should soak 7-8 red dried chillies and add them to the chutney rather than the powder but I didn’t have any.
½ tsp Kashmiri red chilli powder
1 tsp jeera/cumin seeds

Heat 4 tbsp oil and cook the ground chutney for ten odd minutes till it is well done and releases oil.

Serve with parathas, as a side with rice and dal or even with cold left over rotis.

Tikaad
To make authentic  tikkad one needs coarse ground wheat flour. In case you are unable to get it where you live add ¼ cup besan/chick pea flour and 3-4 tbsp semolina to the flour.
Add a tbsp of ghee  and half a tsp of salt to 2 cups of flour and knead it with some lukewarm milk. Let it rest for 10-15 minutes.
Roll out small thick rotis and roast them on the tawa. When they are almost done, drizzle some ghee and flip and cook on both sides.
Serve hot with lehsun ki chutney and Aloo Pyaaz ki Sabzi ( Will share the recipe soon)