Updated: Mar 25
250 grams bajra flour
1 tablespoon wheat flour
1 teaspoon salt (or to taste)
Water as needed
2 tablespoons oil
1 tablespoon green chili, chopped
2 tablespoons yogurt
1/2 teaspoon mustard seeds
1/2 teaspoon cumin
Pinch of asafoetida
Salt to taste
1 tablespoon chili powder
1 tablespoon coriander-cumin powder
1/4 teaspoon turmeric powder
2 tablespoons sugar
2 tablespoons coriander, chopped
In a deep bowl, combine the bajra flour, wheat flour and salt; add water a little at a time to make a stiff dough. Cover the dough and allow it to rest for 5 minutes. Knead once again and divide the dough into 4 portions.
Heat your clay/iron skillet on medium heat.
Now gently roll the dough balls to make a round chapati shape using bajra/wheat flour whenever gets sticky during rolling.
If you find any cracks, use your finger to pinch the cracks together and seal them. Toss the dough on flour if it gets sticky.
Place the rotla on the heated clay/iron skillet and gently apply some water on the top and cook for a few seconds or until bubble appear to see on one side.
Turn over gently with a flat spatula to the other side.
Turn the heat to low and allow the rotla to cook properly.
Now turn the flame to high; using tongs take the rotlo off the skillet and place it directly on the flame.
Turn on the other side and cook for few seconds.
Remove the rotlo from heat, place it on a flat plate, and spread little ghee on the side facing up.
Take a rotlo, and cut into a small square shape.
In a pot, heat oil.
Add mustard seeds, cumin and let it splutter.
Add chopped green chilies, asafoetida and yogurt.
Add salt, chili powder, turmeric powder, coriander-cumin powder, sugar and mix well.
Add water to it and bring it to a boil.
Add square shaped rotlo in it and cook for 5 minutes.
Add more water if water gets thick and adjusts the consistency.
Add chopped coriander and serve hot.
Add rotlo just before serving as it absorbs the water and gets thickens.
Vagharelo rotlo should be a little watery.
You can also use 1/2 cup of buttermilk instead of yogurt.