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A comforting Gujarati breakfast made from leftover pearl millet flatbreads (bajra rotla) crumbled and sautéed with yogurt and spices. This savory, tangy, and soft dish is a delicious way to repurpose leftovers.
For 4 servings
Prepare Rotla and Curd Mixture
Temper the Spices (Vaghar)
Sauté Aromatics
A comforting Gujarati breakfast made from leftover pearl millet flatbreads (bajra rotla) crumbled and sautéed with yogurt and spices. This savory, tangy, and soft dish is a delicious way to repurpose leftovers.
This gujarati recipe takes 20 minutes to prepare and yields 4 servings. At 129.16 calories per serving with 3.16g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or lunch.
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Combine and Cook
Garnish and Serve
Sauté finely chopped vegetables like carrots, peas, or bell peppers along with the onions for added nutrition and texture.
This recipe also works well with leftover jowar (sorghum) rotla or even whole wheat rotis (chapatis).
Substitute the dairy curd with a plant-based yogurt like cashew or peanut curd. Ensure the yogurt is unsweetened.
Add a slit green chili along with the tempering and increase the amount of red chili powder for extra heat.
Bajra (pearl millet) is an excellent source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and boost immunity.
As a complex carbohydrate, bajra provides a slow and steady release of energy, making this dish a great option for a fulfilling breakfast or lunch that keeps you energized for longer.
This dish is naturally gluten-free as it is made from pearl millet, making it a suitable and nutritious option for individuals with celiac disease or gluten sensitivity.
Vagharelo Rotlo is a traditional Gujarati dish made by crumbling leftover pearl millet flatbreads (bajra rotla) and sautéing them with spices, onions, garlic, and yogurt. 'Vagharelo' means 'tempered', referring to the cooking process.
It is highly recommended to use leftover, day-old rotla. They are drier and hold their shape better, absorbing the flavors without turning into a paste. Fresh rotla will likely become too mushy.
To prevent the curd (yogurt) from curdling, always keep the heat on low when you add it to the pan. Also, whisking the curd with a little water beforehand helps stabilize it. Stir gently and avoid boiling the mixture after adding the curd.
Yes, it is a relatively healthy and wholesome dish. Bajra (pearl millet) is gluten-free, rich in fiber, magnesium, and iron. The use of curd provides probiotics, which are good for gut health. It offers a balanced mix of carbohydrates, protein, and fats.
One serving (approximately 1 cup or 185g) of Vagharelo Rotlo contains around 380-420 calories, depending on the amount of oil used and the size of the rotlas.
Absolutely. You can make a vegan version by replacing the dairy curd with a plant-based yogurt, such as cashew, almond, or peanut curd. Also, ensure you use oil instead of ghee for the tempering.
Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. To reheat, sprinkle a little water over it and microwave or gently heat it in a pan on low heat until warmed through. It's best eaten fresh.
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