Vagharela Rotli

Name: Vagharela Rotli
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 8 pcs rotli (day-old, torn or cut into small pieces); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs green chili (slit or finely chopped); 1 pcs onion (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.25 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(135)

TASTE SCORE

7/10

Leftover rotli gets a quick Gujarati-style tempering with mustard, cumin, curry leaves, onion, and mild spices, turning it into a warm, comforting snack or light meal with plenty of homestyle flavor.

PREP

10m

COOK

12m

SERVES

1 KATORI

95 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the rotli and other ingredients.
1.Tear or cut the rotli into small bite-size pieces.
2.Finely chop the onion.
3.Slit or finely chop the green chili.
4.Chop the coriander leaves and keep the lemon juice ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves.
4.Add green chili and stir for a few seconds.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~5 min
Cook the onion and spices.
1.Add the onion and cook until soft and light golden.
2.Add turmeric powder, red chili powder, salt, and sugar.
3.Mix well for a few seconds so the spices bloom in the oil.
mix · ~3 min
Add the rotli and toss well.
Add the torn rotli pieces to the pan and toss until they are evenly coated with the tempering and onion mixture. Cook for 2 to 3 minutes, stirring gently, until heated through and slightly softened.
TIPIf the rotli is very dry, cover the pan for 30 seconds to soften it gently.
garnish
Finish with lemon juice and coriander.
Turn off the heat. Add lemon juice and coriander leaves, then mix once more.
serve
Serve the vagharela rotli warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the rotli pieces get evenly coated without clumping or turning mushy.
2
Let the mustard fully splutter before adding cumin; otherwise the tempering tastes flat and underdeveloped.
3
Cook the onion only to light golden, not deep brown, so the dish stays soft and homestyle.
4
If the rotli is very dry, sprinkle a little water and cover briefly instead of adding extra oil.
5
Add lemon juice only after switching off the heat to keep its fresh brightness intact.
6
Taste after tossing in the rotli, since leftover rotli can already carry some salt from the original dough.
7
Serve it warm right away; as it sits, the rotli absorbs moisture and loses its ideal soft-chewy texture.