Cut leftover rotlo into slightly medium size pieces.

Now, in a mortal pestal, add garlic cloves, cumin seeds, and red chilli powder. Crushed it.

Then heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, a pinch of hing, and curry leaves. Sauté for a minute.

Add garlic paste, ginger paste, and chopped green chilli and sauté till oil separates from its sides.

Then add ½ cup white part of green onion and sauté till onion is translucent.

Now lower the flame, add red chilli 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 absorb the flavor of all masala.

Garnish with coriander leaves and serve vagharelo rotlo with fried chillies and onion slices.

Cut rotla into small size pieces.

Now, in a mortal pestal, add a white part of green garlic, green chilli, and ginger. Crushed it.

Heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, hing, curry leaves, and dry red chilli. Sauté for a minute.

Add grinded paste and sauté till oil separate from its sides.

Now in a bowl, take some water, add red chilli powder, turmeric powder, coariander powder and garam masala. mix well.

Then add masala paste into oil and cook till oil separate 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 masala.

Switch off the flame. Add coriander leaves and Mix well.

Sprinkle some lemon juice and serve vagharelo lasaniyo rotlo.