Vaghareli Rotli (Roti Ka Poha) Recipe – A Crispy, Spiced Delight for Breakfast or Snack
Vaghareli Rotli, also known as Roti Ka Poha, is a flavorful and crispy Gujarati dish that is perfect for breakfast or an afternoon tea-time snack. This dish is an excellent way to use up leftover rotis (phulkas, chapatis, puris, or even theplas), turning them into a crunchy, savory treat. The rotis are sautéed in a fragrant mix of spices such as mustard seeds, cumin, red chili powder, and turmeric, along with a touch of asafoetida and curry leaves, creating a tantalizing aroma that is sure to make your mouth water.
Whether you have leftover flatbreads from the previous day or just crave a quick, easy-to-make snack, Vaghareli Rotli brings comfort, flavor, and a burst of Indian spices in every bite. Pair it with a hot cup of Adrak Chai (ginger tea), and you have the perfect combination to start your day or enjoy a mid-afternoon indulgence.
Vaghareli Rotli (Roti Ka Poha)
Cuisine: Gujarati
Course: Indian Breakfast, Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Leftover roti (phulka or chapati) | 2 cups (approximately 10 rotis), chopped into half-inch squares |
| Mustard seeds (Rai/Kadugu) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Curry leaves | 1 sprig, roughly torn |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Oil | 1 teaspoon |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2-3 people
Instructions:
-
Prepare the Rotis: Start by tearing the leftover rotis (phulkas, chapatis, or thepla) into half-inch square pieces. You can use about 10 rotis, depending on their size. Place the chopped rotis in a large bowl and set them aside.
-
Prepare the Tadka (Seasoning): Heat oil in a large pan or skillet on medium-high heat. Once the oil is hot, add mustard seeds (rai/kadugu). Allow them to crackle and release their fragrance.
-
Add the Spices: To the pan, add cumin seeds (jeera) and let them sizzle. Now, add the turmeric powder (haldi), red chili powder, curry leaves, and asafoetida (hing). Stir the spices for about 30 seconds, allowing them to bloom and release their aromatic flavors.
-
Mix the Rotis with the Seasoning: Stir in the torn roti pieces, ensuring they are evenly coated with the spices and oil. Toss the rotis gently in the pan.
-
Roast the Mixture: Turn the heat to low and let the roti mixture roast, stirring occasionally. Keep roasting until the rotis become slightly crispy and golden brown. This process should take around 5 to 7 minutes. Adjust the cooking time based on your desired level of crispiness.
-
Final Touches: Once the Vaghareli Rotli reaches the desired texture, turn off the heat and sprinkle with salt to taste. Stir well to ensure the seasoning is evenly distributed.
-
Serve and Enjoy: Serve the Vaghareli Rotli immediately as a delicious breakfast dish or as a snack with a hot cup of Adrak Chai. Its crunchy texture and savory flavors make it the perfect accompaniment for any time of day.
Tips and Variations:
- Add a twist: You can add a little sugar for a slight sweetness to balance out the spices.
- Customize with vegetables: Feel free to add some finely chopped onions, tomatoes, or even peas while sautéing the spices to make it more wholesome.
- Vegan option: Use any plant-based oil instead of regular oil for a vegan version.
- Crispier roti: For extra crunch, you can lightly toast the roti pieces in the pan before adding the seasoning.
This Vaghareli Rotli recipe is a quick, easy, and flavorful way to repurpose leftover rotis into something extraordinary. Whether you’re looking for a satisfying breakfast or a tea-time snack, this recipe will add a little spice to your day. Try it out, and let the vibrant flavors of Gujarat fill your kitchen!
