Vaghareli Roti

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Top Rated Recipe

Chef Rakesh Sethi

Last Updated: Sep 05, 2019

Vaghareli Roti

About Vaghareli Roti

Table of Contents

Tempered leftover rotis make a tasty snack that can be enjoyed with cups of hot tea

  • Leftover rotis, cut into small pieces 8 to 10
  • Oil 2 tbsps
  • Mustard seeds ¼ tsp
  • Asafoetida 1 pinch
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  • Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, red chillies, cumin seeds, curry leaves, chapatti pieces, turmeric powder and salt and mix well.
  • Add peanuts, coriander leaves, green chillies, lemon juice and mix well. Add chaat masala and mix well.
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Ingredients

  • Leftover rotis, cut into small pieces 8 to 10
  • Oil 2 tbsps
  • Mustard seeds ¼ tsp
  • Asafoetida 1 pinch
  • Dried red chillies, broken 2
  • Cumin seeds ¼ tsp
  • Curry leaves 5 to 6
  • Turmeric powder ¼ tsp
  • Salt to taste
  • Roasted peanuts 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp
  • Green chillies, chopped 1 tsp
  • Lemon juice 1 tbsp
  • Chaat masala 1 tsp

How to Make Vaghareli Roti (Stepwise Photos)

Method

  1. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, red chillies, cumin seeds, curry leaves, chapatti pieces, turmeric powder and salt and mix well.
  2. Add peanuts, coriander leaves, green chillies, lemon juice and mix well. Add chaat masala and mix well.
  3. Transfer into a serving dish and serve hot.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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