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A quick and delicious Gujarati breakfast made from leftover rotis! Torn chapati pieces are tossed in a simple, flavorful tempering of spices, creating a comforting and savory dish in minutes.
For 4 servings
Prepare the rotis by tearing them into small, bite-sized pieces (about 1-inch squares) with your hands. Set them aside.
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds.
Add the cumin seeds, asafoetida, slit green chilies, and curry leaves. Sauté for another 30 seconds until the spices become fragrant.
Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Reduce the heat to low. Add the turmeric powder and red chili powder, and stir for 10-15 seconds. Be careful not to burn the powdered spices.
Immediately add the torn rotli pieces and salt to the pan. Toss gently but thoroughly to ensure the rotli pieces are evenly coated with the spice mixture.
Sprinkle 2 tablespoons of water evenly over the rotli mixture. This helps to soften the rotli slightly. Cover the pan and cook on low heat for 2-3 minutes, allowing the flavors to meld.
Turn off the heat. Add the sugar (if using) and fresh lemon juice. Mix well to combine all the flavors.
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A quick and delicious Gujarati breakfast made from leftover rotis! Torn chapati pieces are tossed in a simple, flavorful tempering of spices, creating a comforting and savory dish in minutes.
This gujarati recipe takes 15 minutes to prepare and yields 4 servings. At 104.96 calories per serving with 1.46g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or brunch.
Garnish with finely chopped coriander leaves and serve hot immediately.
Add 1/4 cup of finely chopped bell peppers, carrots, or green peas along with the onions for added nutrition and color.
Increase the amount of green chilies or add a pinch of garam masala at the end for extra warmth and spice.
Omit the onions. To compensate for the flavor, you can add a small, finely chopped raw banana (kaccha kela) and a bit more asafoetida.
Garnish with roasted peanuts, cashews, or add a handful of crumbled paneer at the end of cooking.
Made from whole wheat rotis, this dish is rich in dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates from the whole wheat provide a sustained release of energy, making it an excellent breakfast or snack to keep you active throughout the day.
Spices like turmeric (containing curcumin) and cumin seeds are packed with antioxidants that help combat oxidative stress and inflammation in the body.
This recipe is a fantastic way to reduce food waste by transforming leftovers into a delicious new meal, encouraging a more sustainable and mindful approach to cooking.
Vagharela Rotli, also known as Rotli no Vagharelo, is a traditional Gujarati dish made by stir-frying leftover rotis (chapatis) with a tempering of spices. It's a popular breakfast or snack, known for its quick preparation and delicious sweet, sour, and spicy flavors.
It's highly recommended to use day-old or leftover rotis. Fresh rotis are very soft and tend to become mushy and clump together when cooked. Stale rotis have a firmer texture that holds up well during the stir-frying process.
A typical serving of Vagharela Rotli (approximately 1 cup or 115g) contains around 220-250 calories. The exact count can vary based on the type and amount of oil used and the size of the rotis.
Yes, it can be a healthy and balanced meal. It's made from whole wheat rotis, which provide complex carbohydrates and fiber. The spices used, like turmeric and cumin, have various health benefits. To make it healthier, use minimal oil and consider adding vegetables.
Store any leftover Vagharela Rotli in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water and microwave for 1-2 minutes or gently warm it in a pan over low heat until heated through.
Vagharela Rotli is a complete dish on its own. However, it pairs wonderfully with a cup of hot masala chai, plain yogurt (curd), or a side of Indian pickle (achaar).