In a mixing bowl, combine 1 cup of bajra flour and 1/4 tsp of salt. Gradually add water and knead it into a smooth, soft dough. The dough should not be too sticky or too dry.
Divide the dough into small balls. Using a rolling pin, roll each ball into a round shape, dusting with a little wheat flour if needed. Roll evenly to about 6-7 inches in diameter.
Cook roti on medium heat for 2-3 minutes, flipping and pressing lightly.
In a small pan, dry roast 2-3 dry red chilies and 1/2 tsp cumin seeds for a minute until aromatic. Let them cool.
In a blender, add the roasted chilies, garlic cloves, and tamarind pulp. Add a pinch of salt and blend everything into a smooth paste, adding water as needed for desired consistency.
Taste the chutney and adjust the salt and tamarind (or lemon juice) according to your preference. You can make it spicier by adding more chilies.
Serve the freshly made garlic chutney alongside Baajre Ki Roti, adding a dollop of ghee for richness.