Welcome to my mom’s world and her Kitchen! I consciously took her permission to share some of her kitchen secrets. To my surprise she was more than happy to give permission.
I am inviting my readers to my precious treasure, the world I have lived in while growing up. Hoping you would enjoy the journey as much as I did.
I confess I am the biggest fan of my mom’s cooking but than which daughter is not?
This dish is a staple food of any household in Gujarat state in India, from where I come. Its a comfort food. If you haven’t tried it yet, you must (being little bias on that).
Tip 1: For this recipe, you need to have a day old Rotla or a quick way is to put it in the freezer for few hours to get it more dry so it can crisp better.
What does the name “Vagharelo Rotlo” mean ?
- Vaghar (Vagharelo) simply means Tadka, which is a process used to awaken the spices to get best out of it.
- Rotlo is just a synonym of Roti, which is a flat bread made with Jowar (sorghum) flour. “Rotla is plural”
Vagharelo Rotlo is healthy, cheap and provides all the essential nutrients. Back in the days it was one of the main source of energy for the people working in farms. It is pure form of unprocessed food.
Instruments you would need:
- Rolling pin and board
- A flat pan
- A wok
- Other essentials
Ingredients for Rotlo: Makes 4
- 2 cups Jowar (sorghum) flour
- Luke warm water
- Cold water
Ingredients for Vaghar “Tadka”:
- 1 tbsp oil (peanut , rice or any)
- 1 tsp rai (mustard) seeds
- 1/4 tsp hing (asafoetida)
- 1/2 tsp haldi (turmeric)
- Green chilli and ginger paste to taste
- Onion (optional but in to small pieces roughly chopped will do)
- 1 cup Yogurt or buttermilk
- Salt to taste
- Ghee (homemade clarified butter)
- Fresh green garlic leaves
Most of the Indian recipes has spices which benefits the health. Indians are more immune to allergy, which may be because of spices used in everyday cooking. Just my observation.
- Mix Jowar flour and luke warm water to create a loose crumbly mixture. Make sure its not runny.
- Quick Test : When you can make a dough ball with your fist but that breaks apart quickly into crumbs.
- Prepare each dough ball to the size of table tennis ball. Knead and bind it using a small amount of cold water, enough to hold it as dough ball not too soft and neither too hard.
- Key is to make dough per piece while making rotlo and not do it all together.
- Roll out the Rotlo in round shape or any if you prefer, with the help of rolling pin and board or by hand (in either case you can use some jowar dough to help roll the flat bread).
- Heat the pan on medium. Traditionally pan was made of earthen clay, which makes rotlo taste more yummy.
- Let the rolled rotlo be done on both the sides first and than cook it on open flame to make sure it is properly cooked. Tada! Its ready!
- Keep repeating the process until you have substantial number of Rotla’s.
- Heat oil in a wok.
- Add mustard seeds. Wait them to pop. While it pops, tear apart the rotla into 1 inch pieces.
- Add asafoetida. Only a pinch or two depending on the quantity you are making, as its very pungent and can easily over power the dish.
- Add torn rotla pieces and let it cook until crisp. Stir it on and off and enjoy the aroma. Unless you enjoy the aroma you can’t fall in love with the dish!
- Add turmeric and onion, and let it cook until translucent. Occasionally stirring it.
- Add green chili and ginger paste as per your taste. In every Indian household, you can find green chili and ginger paste stocked either in the refrigerator or in freezer. Let me know if you want recipe for it. Mom has a perfected recipe based on her years of experience with a perfect proportion.
- Add salt to your taste.
- Stir well.
- Add the buttermilk or yogurt (which you will need to mix well with water to dissolve all clumps), enough that it can turn in to thick gravy.
- Let it simmer for a bit and than turn off the stove, making sure it has enough gravy as it will go dry quickly.
Serve it hot (nope reheat isn’t much fun). Garnish it with some finely chopped Cilantro, fresh Garlic leaves and Ghee.
Sharing the love from mom’s kitchen. We would love to hear from you on your experience from the recipe shared or just a quick hello. Thank you for stopping by!
Nidhi and Mom