21 Dec Vaghareli rotli
Vaghareli Rotli (Wet) is a traditional Gujarati comfort food made by tempering torn leftover rotlis with aromatic spices, garlic, and green chillies, then gently cooking them with water to create a soft, moist texture. Simple, wholesome, and economical, this dish reflects the essence of Gujarati home cooking—minimizing food waste while maximizing flavor. Often enjoyed as a quick meal or breakfast, wet vaghareli rotli is light on the stomach, nourishing, and pairs beautifully with curd, chaas, or pickle
Ingredients
Plain rotli (chapati) – 6, torn into small pieces
Oil – 1½ teaspoons
Mustard seeds – ½ teaspoon
Asafoetida (hing) – a pinch
Green chillies – 1–2, finely chopped
Garlic – 4–5 cloves, crushed
curry leaves – few, small
Turmeric powder – ¼ teaspoon
Red chilli powder – ½ teaspoon (adjust to taste)
fresh curd – 2 tablespoons
Salt – to taste
Water – ¾ to 1 cup (for wet texture)
Fresh coriander leaves and grated carrot – 2 tablespoons
PREP TIME
5 minutes
COOK TIME
15 minutes
SERVES
3
Instructions
⦁ Heat oil in a deep pan or kadhai.
⦁ Add mustard seeds; let them splutter. Add cumin seeds and hing.
⦁ Add green chillies, curry leaves and garlic. Sauté until aromatic.
⦁ Add turmeric, red chilli powder, and salt. Mix well.
⦁ Pour in water gradually and cook on low flame for 4–5 minutes. Add curd
⦁ Add torn rotli pieces and mix gently. Stirring until rotli absorbs water and becomes soft and wet.
⦁ Switch off heat. Garnish with fresh coriander and grated carrots.
⦁ Serve hot.
Health Benefits and Tips
Use less oil to reduce calories.
Add vegetables like cabbage, carrot, or methi for more fiber and micronutrients.
Pair with plain buttermilk for better protein balance.
Use multigrain or millet rotis for increasing nutrient value.
Nutrition (Approximate – for 6 rotlis total)
Energy 520–560 kcal
Carbohydrates 80–85 g
Protein 15–17 g
Fat 18–20 g
Fiber 12–14 g
Iron 3–4 mg
Calcium 90–110 mg
Per serving (½ portion)
Calories: ~260–280 kcal
Protein: ~7–8 g
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