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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.