Roti just got an upgrade. There's a small window — the ten seconds after it comes off the tawa, still puffed and steaming — when whatever you spread on it soaks in completely. That's the moment this recipe is built around.

Millie's Kitchen Vegan Garlic Butter is hand-crafted in small batches from organic, activated cashews and almond milk — no dairy, no palm oil, no hydrogenated fats. It's built to melt, and a hot roti is the fastest way to prove it.

Ingredients:
🧈 2 tbsp Millie's Kitchen Vegan Garlic Butter
🫓 4 warm rotis (store-bought or homemade)
🌶️ A pinch of chilli flakes (optional)
🌿 Fresh coriander, chopped

How to Make:
(1) Cook your rotis as usual — tawa or open flame, your choice.
(2) The moment each roti comes off the heat, spread a generous layer of Millie's Kitchen Vegan Garlic Butter across the surface. It should melt in within seconds.
(3) Sprinkle with chilli flakes if you like a little heat.
(4) Finish with chopped coriander.
(5) Stack, fold, and serve immediately alongside dal, sabzi, or on its own.

Tips:
🔥 Butter goes on hot roti only — it won't melt in properly on a cooled one.
🧄 A thin layer is enough — the garlic flavour is concentrated.
🥘 Works just as well on naan, paratha, or even toasted bread.
📦 Store the jar at room temperature; it softens on its own, no microwaving needed.

Estimated Time:
Prep: 2 mins
Cook: 3 mins (assuming rotis are ready)
Total active time: 5 mins

About Millie's Kitchen:
Millie's Kitchen makes small-batch, artisanal vegan butters from activated cashews and almond milk — no dairy, no palm oil, no hydrogenated fats. The Garlic Butter blends pink Himalayan salt with a real garlic flavour, built to melt, spread, sauté, or bake into anything that used to call for ghee or dairy butter.

Get the Butter:
Shop Millie's Kitchen Vegan Garlic Butter — ₹550 →
One jar, endless rotis. Also great on naan, toast, or stirred into sabzi.