Kathiyawadi vagharelo rotlo | vagharelo lasaniyo rotlo | dhaba style vagharelo rotlo:
Kathiyawadi Vagharelo Rotlo is a spicy and flavorful dish made from leftover rotlo, enhanced with a special garlic paste and aromatic spices. I love preparing this recipe whenever I have leftover rotlo from the previous day. It’s not only a delicious way to minimize waste but also makes for a healthy and light dinner meal.
Ingredients:
* 1 Bajri no rotlo (millet bread)
* 1 tbsp oil
* 1/2 tbsp mustard seeds
* 1/2 tsp cumin seeds
* Pinch of hing (asafoetida)
* Curry leaves
* 3-4 garlic cloves, finely chopped
* 1 tbsp Kashmiri red chili powder
* 2 glasses of buttermilk
* Salt to taste
* 1 tbsp jaggery
* Cilantro (coriander) leaves, chopped for garnish
Instructions:
1. Prepare the Rotlo:
* Break the Bajri no rotlo into small pieces. Set aside.
2. Temper the Spices:
* Heat the oil in a pan over medium heat.
* Add mustard seeds and let them splutter.
* Add cumin seeds and a pinch of hing.
* Add curry leaves and sauté for a few seconds until fragrant.
3. Add Garlic and Chili Powder:
* Crush the garlic cloves in a mortar to make a paste.
* Mix the garlic paste with Kashmiri red chili powder to form a combined paste.
* Add this paste to the pan and sauté for a minute until the raw smell of garlic is gone.
4. Combine Ingredients:
* Pour in the buttermilk and stir to combine and let the mixture come to a boil
* Add salt to taste.
* Add the jaggery and stir until it dissolves completely.
* Add the broken pieces of rotlo to the pan and mix well.
* Let the mixture simmer on low heat for about 2-3 minutes, allowing the flavors to meld and the rotlo to soak up the buttermilk.
* Garnish with chopped cilantro.
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