Kathiyawadi Vagharelo Rotlo is a spicy and flavorful dish made with leftover rotlo, special garlic paste, and regular spices, all cooked in a buttermilk-based gravy. In this recipe, Iโll share how to make desi Kathiyawadi-style garlic chutney to enhance the dish’s flavor, along with tips to recreate the authentic taste of a Kathiyawadi dhaba. This dish is easy and simple to prepare, requiring no complex ingredients, making it the perfect way to use up leftover rotlo. Itโs an ideal evening snack loved by people of all ages. Do try it out!
Tips for Making Delicious Vagharelo Rotlo at Home:
- Cut Rotlo into Medium-Sized Pieces
Avoid making very small pieces, as they may dissolve while cooking in the gravy. Additionally, coat the rotlo pieces with some spices to help them absorb the flavors. - Use Kathiyawadi Red Garlic Chutney
This chutney adds a fantastic flavor to the gravy. For the best taste, prepare the chutney using a mortar and pestle instead of a blender. - Choose the Right Buttermilk or Curd
You can substitute curd for buttermilk if needed, but ensure itโs at room temperature. Avoid using cold buttermilk straight from the fridge. - Serve Immediately
For the best taste and texture, serve vagharelo rotlo fresh and hot.
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Kathiyawadi vagharelo rotlo recipe | dhaba style vagharelo rotlo | vagharelo rotlo
Ingredients
Masala coated to rotla
- 2 left over rotla pieces
- ยฝ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ยฝ tsp cumin powder
- ยฝ tsp garam masala
- 1 tbsp oil
For garlic chutney
- 8-10 garlic cloves
- 2 green chilli
- 1 tsp cumin seeds
- Pinch of salt
- 1 tbsp red chilli powder
- 2 tbsp coriander powder
- 1 tbsp dahi
- ยผ cup water
For vagharelo rotlo
- 3 tbsp oil
- ยฝ tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- Some curry leaves
- 1 cup white part of green onion
- Salt to taste
- Prepared garlic chutney
- 1 cup green part of onion
- Masala coated rotla pieces
- 1 cup curd
- 1 cup dahi
- 1 cup water or as required
- Some coriander leaves
Instructions
- Take 2 leftover rotlas and break them into medium-sized pieces in a mixing bowl.
- Add ยฝ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ยฝ tsp cumin powder, ยฝ tsp garam masala, and 1 tbsp oil. Mix well so that the rotla pieces are coated evenly with all the spices. Keep it aside.
- In a mortar and pestle, add 8โ10 garlic cloves, 2 green chilies, 1 tsp cumin seeds, and a pinch of salt. Crush them together.
- Add 1 tbsp red chili powder and 2 tbsp coriander powder to the crushed mixture. Crush it further.
- Add 1 tbsp curd and ยผ cup water to the mixture. Mix well. The garlic chutney is ready.
- For tempering the rotla: Heat 3 tbsp oil in a kadai. Add ยฝ tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp sesame seeds, and some curry leaves. Sautรฉ them.
- Add 1 cup of the white part of chopped onions and sautรฉ until translucent.
- Add the Kathiyawadi garlic chutney and sautรฉ it.
- Add the green part of the chopped onions and sautรฉ briefly.
- Add the rotla pieces to the kadai and mix well.
- In a mixing bowl, whisk together 1 cup of curd and 1 cup of water.
- Pour the curd mixture into the kadai and mix well.
- When the mixture begins to boil, cover it and let it cook on low flame for 5โ7 minutes.
- Kathiyawadi Vagharelo Rotlo is ready. Garnish with fresh coriander leaves.
- Serve the Vagharelo Rotlo hot with masala chaas and papad.
Notes
- Make medium-sized pieces of rotlo.
- Coating masala on the rotlo enhances its flavour.
- The addition of dahi to the chutney enhances its flavour.
- A slightly thick buttermilk mixture gives a dhaba-style flavour to the rotlo.
- Serve vagharelo rotlo immediately with masala chaas and papad.
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