Vaghareli Rotli Recipe (Leftover roti/chapati cooked in spicy yogurt gravy)
Vaghareli Rotli is an easy and quick breakfast recipe and the best way to use leftover rotis/chapatis/theplas or puris. Rotis are cut into square pieces, tempered with basic spices and cooked in spicy yogurt gravy. Garnish it with chopped coriander leaves and sesame seeds…ahaaa….tastes divine. It is up to you to decide whether you prefer this dish with gravy or want the moisture to be absorbed and enjoy it dry.
You can serve this dish with tea/coffee or juice or can even have it as an accompaniment with your lunch or dinner.
If you are looking for recipes using leftovers, have a look at these –
You may also have a look at our Breakfast/Snacks Recipes –
Vermicelli Pulao
Moong Dal Paratha
Indian Style Masala Pasta
Onion Rava Paniyaram
Baked Nutty Beetroot Tikkis
Double Decker Sandwich
Vaghareli Rotli (Leftover roti/chapati cooked in spicy yogurt gravy)
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Ingredients (1 cup = 240 ml)
- 3-4 leftover rotli/rotis/chapatis/theplas cut into square pieces
- 1.5 teaspoon oil
- ¼ teaspoon rai/ mustard seeds
- ¼ teaspoon jeera/cumin seeds
- 1 slit green chili
- 8-10 curry leaves
- ¼ teaspoon hing/asafoetida
- small bunch of coriander leaves chopped
- ½ teaspoon sesame seeds/til
To be mixed together
- ⅓ cup yogurt/curd/dahi
- ⅓ cup water
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin/jeera powder
- ¼ teaspoon coriander powder/dhania powder
- ¼ teaspoon sugar
- salt to taste
Instructions
- Take yogurt in a bowl and whisk well.
- Now add water, salt, turmeric powder, dhaniya+jeera powder and sugar. Mix well and keep aside.
- Heat the oil in a pan and add mustard seeds. Once seeds crackle, add cumin seeds, green chilli, curry leaves and hing. Give a quick stir and add curd mixture.
- Also add roti pieces. Cook till moisture gets absorbed. If you prefer this dish with gravy, do not cook for long.
- Garnish it with chopped coriander leaves and sesame seeds. Serve hot.
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