Kathiyawadi vagharelo rotlo | vagharelo lasaniyo rotlo | dhaba style vagharelo rotlo

Kathiyawadi Vagharelo rotlo is spicy and tasty prepared with leftover rotlo, special garlic paste, and regular spices. in this recipe I share, two types of vagharelo rotlo, one is chaas (buttermilk) ma vagharelo rotlo and another is a dry version vagharelo lasaniyo rotlo recipe. These two recipes are easy and simple to make without any complex ingredients required, and also the best way to finish leftover rotla. It can be ideal evening snacks and liked by all age groups. Do try this!

The key to making tasty vagharelo rotlo at home are:

For chaas ma vagharelo rotlo,

  • Make medium size rotla pieces do not make small pieces otherwise they dissolve while cooking them in gravy.
  • Kathiyawadi red garlic chutney gives a nice flavor to the gravy.
  • You can use curd instead of buttermilk, also buttermilk should be at room temperature, do not take it from the freeze.
  • Serve immediately vagharelo rotlo for its ideal taste and texture.

For dry vagharelo lasaniyo rotlo

  • Make small size rotla pieces.
  • Green garlic, chili, and ginger paste give a nice flavor to rotla.
  • Lastly, squeeze some lemon juice on while serving lasaniyo rotla to enhance its taste and flavor.
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Recipe video

Recipe card for kathiyawadi vagharelo rotlo

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snacks
Cuisine Indian
Servings 3 servings

Ingredients
  

For chaas ma vaghareli rotli

  • 2 leftover rotla
  • 10-12 garlic cloves
  • 1 tsp red chilli powder
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp white sesame seeds
  • Pinch of hing
  • 5-6 curry leaves
  • 1 tsp ginger paste
  • 1 chopped green chilli
  • ½ cup white part of green onion
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ cup chopped tomatoes
  • ½ cup green part of onion
  • Salt to taste
  • 1.5 cup sour buttermilk
  • Some coriander leaves

For vagharelo lasaniyo rotlo

  • 2 leftover rotla
  • ½ cup or 10-12 cloves of chopped green garlic
  • 5-6 spicy green chilli
  • 1 inch ginger
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • Pinch of hing
  • 5-6 curry leaves
  • 2 dry red chilli
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ cup water
  • ½ cup chopped tomatoes
  • ½ cup green part of garlic
  • Salt to taste
  • Some coriander leaves

Instructions
 

Making chaas ma vagharelo rotlo

  • Cut leftover rotlo into slightly medium size pieces.
  • Now, in a mortal pestal, add garlic cloves, cumin seeds, and red chili powder. Crushed it.
  • Then heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, a pinch of things, and curry leaves. Sauté for a minute.
  • Add garlic paste, ginger paste, and chopped green chili and sauté till oil separate from its sides.
  • Then add ½ cup white part of green onion and sauté till onion is translucent.
  • Now lower the flame, add red chili powder, turmeric powder, coriander powder, and garam masala. mix well.
  • Then add chopped tomatoes, the green part of the onion, and salt. sauté on high flame till tomatoes become slightly soft.
  • Now add buttermilk. Stir continuously and bring it to a boil.
  • Then add rotla pieces and mix well.
  • Cover and cook for 2-3 minutes on medium flame. So roti becomes soft and absorbs the flavor of all masala.
  • Garnish with coriander leaves and serve vagharelo rotlo with fried chilies and onion slices.

Making vagharelo lasaniyo rotlo

  • Cut rotla into small size pieces.
  • Now, in a mortal pestal, add white part of green garlic, green chili, and ginger. Crushed it.
  • Heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, hing, curry leaves, and dry red chili. Sauté for a minute.
  • Add grinded paste and sauté till oil separate from its sides.
  • Now in a bowl, take some water, add red chili powder, turmeric powder, coriander powder, and garam masala. mix well.
  • Then add masala paste into oil and cook till oil separates from its sides.
  • Then add chopped tomatoes, green part of garlic, and salt. Cook till tomatoes become soft and mushy.
  • Add rotla pieces and mix well.
  • Now sprinkle some water and mix well. Cover and cook rotla for 2-3 minutes, so roti become soft and absorb all flavor from the masala.
  • Switch off the flame. Add coriander leaves and mix well.
  • Sprinkle some lemon juice and serve vagharelo lasaniyo rotlo.

Notes

For chaas ma vagharelo rotlo
  • make medium size rotla pieces.
  • you can take curd instead of buttermilk; also buttermilk should be at room temperature.
  • stir continuously after adding buttermilk to the pan.
  • cover and cook rotla on a medium flame for 3-5 minute, so gravy absorb in it.
vagharelo lasaniyo rotlo
  • make small size rotla pieces.
  • masala paste gives a nice taste to rotla.
  • cover and cook rotla on a medium flame for 3-5 minute, so masala flavor absorb in it.

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