HomeBreakfast RecipesVaghareli rotli | kathiyawadi chhas ma vaghareli rotli | masala roti (seyal...

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

Vaghareli rotli is spicy and tasty and prepared with leftover roti and common spices. I share kathiyawadi style chaas ma vaghareli rotli and masala roti recipes. These two recipes are easy and simple to make without any complex ingredients required, and they are also the best way to finish leftover Rotis. It can be an ideal evening snack and is 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, adding spices to buttermilk helps to avoid curdling buttermilk.
  • For masala roti, pav bhaji masala gives it an excellent flavor. You can also use garam masala if pavbhaji masala is not available.
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Recipe video

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snack
Cuisine Gujarati, Indian
Servings 4

Ingredients
  

For chaas ma vaghareli rotli

  • 6 leftover roti
  • 8 garlic cloves
  • 3 tsp kashmiri red chilli 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 chilli 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 chilli
  • 7-8 curry leaves
  • 1 big size chopped onion
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp pavbhaji 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 mortal 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.
  • Add turmeric powder, red chili powder, coriander powder, garam masala, and salt to the buttermilk. 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 chilli, and curry leaves. Sauté for a minute.
  • Add chopped onion and sauté till 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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