Go Back
–+ servings

Kathiyawadi vagharelo rotlo recipe | dhaba style vagharelo rotlo | vagharelo rotlo

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian, kathiyawadi
Servings 3 servings

Ingredients
 

Masala coated to rotla

  • 2 left over rotla pieces
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ 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
  • ¼ cup water

For vagharelo rotlo

  • 3 tbsp oil
  • ½ 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 ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ 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 8–10 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 ¼ cup water to the mixture. Mix well. The garlic chutney is ready.
  • For tempering the rotla: Heat 3 tbsp oil in a kadai. Add ½ tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp sesame seeds, and some curry leaves. Sauté them.
  • Add 1 cup of the white part of chopped onions and sauté until translucent.
  • Add the Kathiyawadi garlic chutney and sauté it.
  • Add the green part of the chopped onions and sauté 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 5–7 minutes.
  • Kathiyawadi Vagharelo Rotlo is ready. Garnish with fresh coriander leaves.
  • Serve the Vagharelo Rotlo hot with masala chaas and papad.

Notes

  1. Make medium-sized pieces of rotlo.
  2. Coating masala on the rotlo enhances its flavour.
  3. The addition of dahi to the chutney enhances its flavour.
  4. A slightly thick buttermilk mixture gives a dhaba-style flavour to the rotlo.
  5. Serve vagharelo rotlo immediately with masala chaas and papad.