Vagharelo Rotla (curried pearl millet roti)
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Vagharelo Rotla (curried pearl millet roti)

#leftover

Rekha Bapodra

Ingredients

  1. 3 leftover small 6 inch rotlas each broken into pieces
  2. 2 tbsp oil
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon mustard seeds
  5. 1 tablespoon sesame seeds
  6. 6 curry leaves
  7. 1 cup finely chopped onions
  8. 1/2 tsp turmeric powder
  9. 2 tsp ginger and chilli paste
  10. 2 tsp finely chopped fresh green garlic
  11. to taste salt
  12. 1 tsp sugar (optional)
  13. 1/2 lemon juice
  14. 1 bowl finely chopped coriander, capsicum, onion, tomato, and fresh garlic for garnishing
  15. 1 tablespoon nylon sev for garnishing
  16. Serve hot with yogurt and green chutney

Steps

  1. In a food processor blitz the rotla pieces in a mixer to a smooth powder or crumble with your hands. I have crumbled with hands so get a nice texture.

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  2. Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds and add cumin, mustard and sesame seeds. Cook until it starts fluttering.

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  3. Add the onions and turmeric powder and sauté on a medium flame for 1 minute

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  4. Add the ginger and chilli paste and garlic and sauté on a medium flame for 30 seconds.

    Add the rotla powder, 2 tbsp of water and salt, mix well and cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.

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  5. Add the sugar, lemon juice, fresh garlic and coriander, mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally.
    Garnish with coriander and serve with yogurt.

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