Vaghareli Rotli
Veg
Day-old rotlis torn into pieces and tossed in a hot tempering of ghee, mustard seeds, green chillies, curry leaves, and turmeric — a frugal and delicious way to use leftover bread. A classic Kutchi and Gujarati home breakfast, vaghareli rotli is eaten with yoghurt or chaas and represents the zero-waste spirit of the traditional Kutchi kitchen.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Breakfast
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 4-5 | leftover rotlis (Indian flatbreads) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, finely chopped |
| 2 | green chilies, finely chopped |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 tablespoon | lemon juice |
Instructions
- 1 Tear the leftover rotlis into small pieces and set aside.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and cumin seeds. Let them splutter.
- 4 Add a pinch of asafoetida followed by the chopped onions. Sauté until the onions turn translucent.
- 5 Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft.
- 6 Stir in turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix well.
- 7 Add the torn rotli pieces to the pan and mix until they are well coated with the spices.
- 8 Cook for 2-3 minutes, allowing the rotli to absorb the flavors.
- 9 Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
- 10 Serve hot as a snack or a light meal.
Tips
For added texture, you can include a handful of roasted peanuts or sev as a topping.