• Komal Soni

Vagharelo Rotlo

Updated: Mar 25

Ingredients:-


For Rotlo:

  • 250 grams bajra flour

  • 1 tablespoon wheat flour

  • 1 teaspoon salt (or to taste)

  • Water as needed


Other:

  • 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

Instructions:-


For Rotlo:

  • 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.

For Vaghar:

  • 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.

Tips:

  • 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.


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