Vaghareli rotli | kathiyawadi chhas ma vaghareli rotli | masala roti (seyal roti) | leftover roti snacks

Vagharli roti

Vaghareli rotli spicy and tasty prepared with leftover roti and regular spices. I share kathiyawadi style chaas ma vaghareli rotli and masala roti recipe. These two recipes are easy and simple to make without any complex ingredients required and the best way to finish leftover rotis. It can be ideal evening snacks and liked by all age groups. Do try this!

The key to making tasty vaghareli rotli at home are;

  • For chhas ma vaghareli rotli, buttermilk should be at room temperature, do not take it from the freeze. Also, add spices into buttermilk helps to avoid curdling of buttermilk.
  • For masala roti, pav bhaji masala gives it a nice flavor. You can also use garam masala if pav bhaji masala is not available.

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Vagharli roti

Recipe card for vaghareli roti in 2 ways

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snacks
Cuisine Indian
Servings 4 servings

Ingredients
  

For chaas ma vaghareli rotli

  • 6 leftover roti
  • 8 garlic cloves
  • 3 tsp kashmiri red chili powder
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Pinch of hing
  • 7-8 curry leaves
  • 2 cup sour buttermilk
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp coriander powder
  • ½ tsp garam masala
  • Salt to taste
  • ½ cup water
  • Some coriander leaves

For masala roti

  • 6 leftover roti
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 inch chopped ginger
  • 3 chopped green chili
  • 7-8 curry leaves
  • 1 big size chopped onion
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp pav bhaji masala
  • 3 medium-size chopped tomatoes
  • Salt to taste
  • ½ cup water
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions
 

Making chaas ma vaghareli rotli

  • Cut leftover roti into slightly bigger size pieces.
  • Now, in a mortar pestle, add garlic cloves and red chili powder. Crushed it.
  • Then heat oil in a pan, add mustard seeds, cumin seeds, a pinch of hing, and curry leaves. Sauté for a minute.
  • Add garlic paste and sauté till oil separates from its sides.
  • Now in buttermilk, add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
  • Add buttermilk and water into the pan. Stir continuously and bring it to a boil.
  • Then add roti 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 vaghareli rotli with onion slices.

Making masala roti

  • Cut roti into medium size pieces.
  • Heat oil in a pan, add mustard seeds, cumin seeds, chopped ginger, green chili, and curry leaves. Sauté for a minute.
  • Add chopped onion and sauté till the onion become translucent.
  • Add turmeric powder, red chili powder, coriander powder, and pav bhaji masala. Sauté for a minute.
  • Then add chopped tomatoes and salt. Cook till tomatoes become soft and mushy.
  • Add roti pieces and mix well.
  • Now add water and mix well. Cover and cook rotis for 2-3 minutes, so roti become soft and absorb all flavor from the masala.
  • Switch off the flame. Add lemon juice and coriander leaves. Mix well.
  • Serve masala roti with curd and onion slices.

Notes

For chaas ma vaghareli rotli
  • make slightly big size roti pieces.
  • stir continuously after adding buttermilk to the pan.
  • cover and cook roti on a medium flame for 2-3 minutes.
For Masala roti
  • make medium size roti pieces.
  • the proportion of tomatoes should be more than onion.

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