Vaghareli Roti

This is a childhood favourite. My dad used to wake up every weekday at 4:30 am to make this for me before I left for my morning tuitions (Yes, I used to waste my time studying the same things that were taught in school). On most other days, I used to wake up and enjoy this while watching the classic Cartoon Network- back when it had shows like Tom and Jerry, Popeye Show, Dexter's Laboratory and Johnny Bravo. God I miss those days. *cries in nostalgia*   

Anyways, Vaghareli Roti (fried roti) is a traditional Gujarati breakfast that is made either with leftover or fresh rotis (flattened Indian bread) that simmer away in tangy-spicy gravy made with curd or buttermilk. Some households even make it with Bajre ki roti (rotis made with millet flour)- then its called 'Vagharelo Rotlo'. Each family has its own recipe; some add onions and garlic and some even vegetables which in my opinion ruins the taste of the delicious curd.  Better kept simple.

The rotis are broken to bite-sized pieces and roasted with whole spices and masalas. Buttermilk is then added and boiled for a while to make a nice soupy gravy. This is enjoyed the best, in my opinion, on a chilly winter morning with a cup of  chai. Here is my dad's version of the dish.

 

Ingredients

- 3 rotis broken to pieces
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 2 green chillies, slit lengthwise
- 5-6 curry leaves
- 3/4 tsp chilli powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala
- 200-300 ml water as per your desired consistency
- 4 tbsp beaten curd/yoghurt
- Handful of chopped coriander leaves
- Salt and pepper to taste  


How to make Vaghareli Roti

• In a frying pan, in hot oil, splutter the cumin and mustard seeds till they crackle. 
• Quickly add in the asafoetida, green chillies and curry leaves. Fry for about 20 seconds.
• Reduce the heat to about a medium flame and add the chilli powder, turmeric powder and garam masala and roast them till they turn slightly dark- in about 7-10 seconds(be careful not to turn them dark brown or black)
• Throw in the rotis and coat them well in the masalas. 
• Let them cook for another 5-10 minutes till they get a slight crunch.
• Once they are crisp enough, pour in the water and simmer for about a minute. You could add more water if you want to give it a more soupy consistency.(be careful as the water boils violently once it touches the hot pan and the steam generated could burn you)
• Season with salt and pepper.
• Switch off the gas and pour in the curd and mix to incorporate.
• Garnish with coriander and have it hot with chai and biscuits. 
• Best. Breakfast. Ever.