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Vaghareli Roti (Roti strips in yogurt sauce)

When I was back in India we had Gujarati neighbour. I love their food. Aunt’s chapatti was my favourite.. I like the Besan flour taste. Only thing is when I try to use in my cooking sometime I will add more which will make the dishes very think. Yesterday I had lot of chapatti dough left. So decided to try Vaghareli Roti for the morning breakfast. But I almost didn’t do it for last 6-7 years so need to google the recipe 🙂 I have used http://a2zvegetariancuisine.blogspot.com recipe.

I had this for breakfast (Wholesome breakfast!)

Ingredients:

6 Leftover Roti (Whole Wheat flat bread) or you can use frozen chapatti
1 C Yogurt, preferably sour ( I have used buttermilk)
1 teaspoon Bengal gram flour
Water to dilute
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp coriander-cumin (dhana-jeeru )powder
1 Tbsp Cilantro, Chopped  (I run out of stock so didn’t add)
Salt to taste.

For Seasoning:

1 Tbsp Olive / Canola Oil
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Slit Green Chillies
Few Chopped Curry Leaves
1/4 tsp Hing (Asafoetida)

Method:

1. Mix yogurt/buttermilk and Bengal gram flour & add approximate of 2 Cup of water to dilute this mixture, whisk it nice to avoid lumps.
2. Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.
3. Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart Chapatti (If you are using frozen chapatti heat the it in tawa first) into medium small pieces and put it in this boiling yogurt sauce. Add the Roti pieces just before serve
4. Once you add flat bread pieces into this sauce, stir it and put the flame off. Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.
5. Its ready to serve hot, with some sprinkle of chopped cilantro.

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