Kathiyawadi Vagharelo Rotlo : Two WaysVeg
Discover two delicious and authentic ways to prepare traditional Kathiyawadi Vagharelo Rotlo using leftover bajra rotlo. Turn day-old pearl millet flatbread into a crispy, spicy dry snack or a rich, comforting gravy-style dish bursting with classic Gujarati flavors. These quick, wholesome, and protein-rich recipes are perfect for reducing food waste while creating a nutritious breakfast, satisfying lunch, or light dinner that the whole family will enjoy.
Ingredients
Bajra Rotlo Dry:
3 tbsp Oil
1 tsp Carom Seeds (Ajwain)
2 tbsp Garlic (chopped)
12 leaves Curry Leaves
2 nos. Red Chilli
pinch Asafoetida Powder (Hing)
1 tbsp Green Chilli (chopped)
2 tbsp Ginger-Garlic-Green Chilli Paste
2 no. Spring Onion Whites
1 no. Tomato (chopped)
2 tbsp Spring Onion Greens
1 tsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tsp Red Chilli Powder
to taste Salt
as needed Water
2 tbsp Coriander Leaves (chopped)
2 tbsp Green Garlic (finely chopped)
Bajra Rotlo With Gravy:
3 tbsp Oil
1 tsp Carom Seeds (Ajwain)
2 tbsp Garlic (chopped)
15 leaves Curry Leaves
1 tbsp Green Chilli (chopped)
2 nos. Dry Red Chilli
pinch Asafoetida Powder (Hing)
2 tbsp Spring Onion Whites
1 tsp Ginger Paste
1 tbsp Dry Garlic Chutney
1 tsp Turmeric Powder
1 small Tomato (chopped)
to taste Salt
1 tbsp Coriander Powder
1 tbsp Cumin Powder
2 tbsp Spring Onion Greens
1 tsp Garam masala Powder (Hot Spices)
2 cups Butter Milk
2 tbsp Coriander Leaves (chopped)
2 tbsp Green Garlic (finely chopped)
Instructions
Step 1— Bajra Rotlo Dry
1
Heat 3 tbsp of oil in a pan over medium heat.
2
Add 1/2 tsp carom seeds, 2 tbsp chopped garlic, and 12-15 curry leaves. Sauté until the garlic turns light golden.
3
Add 2 whole red chillies, a pinch of hing, 2 chopped spring onion white parts, 1 tbsp chopped green chillies, and 2 tbsp ginger-garlic-chilli paste. Sauté well.
4
Add 1 chopped tomato and the green parts of the spring onion. Cook until the tomato softens.
5
Stir in 1/2 tsp turmeric powder, 1 tbsp coriander-cumin powder, and 1/2 tsp red chilli powder.
6
Add the hand-crushed rotla pieces and mix thoroughly.
7
Add salt to taste, sprinkle a little water to moisten, and mix again.
8
Garnish with 2 tbsp fresh coriander leaves and 2 tbsp fresh green garlic. Serve hot.
Step 2— Bajra Rotlo With Gravy
1
Heat 3 tbsp of oil in a pan. Add 1/2 tsp carom seeds, 2 tbsp chopped garlic, and 15-17 curry leaves. Sauté until light golden.
2
Add 1 tbsp chopped green chillies, 2 whole red chillies, a pinch of hing, 2 tbsp chopped spring onion white parts, and 1 tsp ginger paste. Mix well.
3
Turn off the flame and add 1 tbsp of garlic chutney (made by crushing 8-10 garlic cloves with 1 tbsp Kashmiri red chilli powder). Add 1/2 tsp turmeric powder and mix.
4
Turn the flame back on. Add 1 chopped small tomato and salt to taste. Cook until the tomato softens.
5
Add 1/2 tbsp coriander-cumin powder, 2 tbsp spring onion green parts, and 1/2 tsp garam masala. Mix well.
6
Pour in 2 1/2 cups of sour buttermilk while stirring continuously to prevent it from curdling. Bring to a boil.
7
Once boiling, add the hand-crushed rotla pieces.
8
Cover with a lid and cook for 3-4 minutes until the rotla softens.
9
Garnish with fresh coriander leaves and fresh green garlic before serving.
Nutrition Facts
2 servings per recipe
