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wagharelo rotlo recipe | Kathiyawadi vagharelo lasaniyo rotlo | masala bajra rotla | bajra recipe |
Tarla Dalal
• 09 December, 2016
Table of Content
The characteristic taste and aroma of rotlas linger on even after they are powdered, and when cooked with ingredients like onions, ginger, garlic and green chillies, the powdered rotlas transform into a dish that is too yummy to resist.
Slightly spicy, the Wagharelo Rotla is a wonderful breakfast option for cold winter days. In case you love this dish too much and want to make it with fresh rotlas too, you may do so by all means.
But as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a powder.
Try your hand at other interesting bajra based snacks like the Bajra Onion Muthia and Bajra, Rice and Sprouts Moong Puda .
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
26 Mins
Makes
4 servings
Ingredients
Main Ingredients
6 leftover rotlas (7”) each , broken into pieces
3 tbsp oil
1/2 cup finely chopped onion
1/2 tsp turmeric powder (haldi)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
salt to taste
1 tsp sugar
3 tbsp finely chopped green garlic (hara lehsun)
1 tbsp finely chopped coriander (dhania)
Method
- Blend the rotla pieces in a mixer to a smooth powder. Keep aside.
- Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds.
- Add the onions and turmeric powder and sauté on a medium flame for 1 minute.
- Add the ginger, garlic and green chillies and sauté on a medium flame for 30 seconds.
- Add the rotla powder, 2 tbsp of water and salt, mix well and cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the sugar, fresh garlic and coriander, mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Wagharelo Rotla recipe with step by step photos
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If you like wagharelo rolto, then also try other snacks like
- moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images.
- masala mathri recipe | crispy mathri | mathri - Diwali jar snack | khasta mathri |
- sweet shakarpara recipe | Maharashtrian shankarpali | kalakala | tukdi | with 22 amazing photos.
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If you like wagharelo rolto, then also try other snacks like
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- Wagharelo rotlo is made of 6 leftover rotlas (5”) each , broken into pieces, 3 tbsp oil, 4 curry leaves (kadi patta), 1/2 cup finely chopped onions, 1/2 tsp turmeric powder (haldi), 1 tsp finely chopped ginger (adrak), 2 tsp finely chopped garlic (lehsun), 2 tsp finely chopped green chillies, salt to taste, 1 tsp sugar, 3 tbsp finely chopped green garlic (hara lehsun) and 1 tbsp finely chopped coriander (dhania).
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Choose bajra flour which is greyish in colour.
- Smell it if possible. It should have a slightly nutty flavour. The smell should not be over powering; else it is an indication that the flour is not the best for use.
- Make sure you buy it from a shop which has a good turnover.
- The best way is to buy fresh flour from a local ‘chakki wala’.
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Choose bajra flour which is greyish in colour.
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To prepare the rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | we first need to make a dough. For making the dough of Bajra rotla, place a sieve on a deep bowl.
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Put the bajra flour on the sieve. Bajra flour is good for heart, diabetes and cholesterol. The flour is gluten-free and also, helps relieve constipation.
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Now sieve the flour and salt together in the bowl.
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Also, add salt to taste.
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Gradually, add lukewarm water. You can even make use of warm milk to knead the dough. The addition of lukewarm water/milk makes the dough pliable and soft which helps in making the rotla easily.
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Knead into a semi- soft dough.
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Keep kneading for 3 to 4 minutes or till the dough is very smooth. Bajra flour is gluten-free hence, you need to knead it very well till the dough is soft.
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For rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | divide the prepared dough into 6 equal portions.
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Flatten all the dough balls between your palm and keep aside. The dough balls should be smooth without any cracks. If required, you can apply some water on your palms and then shape them.
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Dip a portion into the dry bajra flour. Remove excess flour.
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Roll a portion of the dough into a 125 mm. (5") diameter circle, using a little bajra flour for rolling. Also, you can use a greased plastic sheet to make the bajra rotla if you are not able to make the rotla on the rolling board.
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In the older times they would make the rotla by pressing it gently between the palms and sometimes even by pressing it on the rolling board. Making bajra na rotla with hands calls for some practice though. You can learn the technique by watching our bajra rotla video.
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Heat a non-stick tava (griddle) on a high flame and when hot, place the rotla gently over it. Apply water with your palms on the upper side of the rotla. and let it cook. Traditionally, the bajra na rotla were prepared on a chulha over a tavdi. In few households, they still make use of a tavdi (clay tava) to get that authentic flavor from the bajra na rotla.
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Turn over the rotla and cook for a few more seconds.
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Cook Bajra Na Rotla on an open flame till it puffs up and brown spots appear on both the sides.
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Repeat with the remaining dough portions to make 5 more bajra na rotlas. Bajra na Rotla must be served immediately, if it cools down, it will feel very hard and dry.
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It is best to use leftover rotla for this recipe. But if you are using freshly made rotla, then as soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours. Make rotla pieces and keep aside.
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To prepare the rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | we first need to make a dough. For making the dough of Bajra rotla, place a sieve on a deep bowl.
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Try to pick out sturdy crisp stalks which do not appear wilted.
- You should also check and not buy green garlic which has mould and mildew.
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They may be marketed as baby garlic or spring garlic.
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Try to pick out sturdy crisp stalks which do not appear wilted.
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To make wagharelo rotlo recipe | Kathiyawadi vagharelo lasaniyo rotlo | masala bajra rotla | bajra recipe, blend the rotla pieces in a mixer to a coarse mixture. Keep aside.
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Heat 3 tbsp oil in a deep non-stick pan.
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Add 4 curry leaves (kadi patta).
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Sauté on a medium flame for a few seconds.
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Add 1/2 cup finely chopped onions.
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Add 1/2 tsp turmeric powder (haldi) and sauté on a medium flame for 1 minute.
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Add 1 tsp finely chopped ginger (adrak).
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Add 2 tsp finely chopped garlic (lehsun).
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Add 2 tsp finely chopped green chillies.
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Sauté on a medium flame for 30 seconds.
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Add the rotla mixture.
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Add 2 tbsp of water.
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Add salt to taste.
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Mix well and cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
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Add 1 tsp sugar.
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Add 3 tbsp finely chopped green garlic (hara lehsun).
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Add 1 tbsp finely chopped coriander (dhania).
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Mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally.
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Serve wagharelo rotlo recipe | Kathiyawadi vagharelo lasaniyo rotlo | masala bajra rotla | bajra recipe hot.
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To make wagharelo rotlo recipe | Kathiyawadi vagharelo lasaniyo rotlo | masala bajra rotla | bajra recipe, blend the rotla pieces in a mixer to a coarse mixture. Keep aside.
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Always buy fresh bajra flour as it tends to have a nutty odour with extended storage.
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As soon as you make the rotlas, apply some ghee on them and allow them to rest for at least two hours before blending. Otherwise you will end up with a paste instead of a coarse mixture.
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- To increase the shelf life of this rotla, avoid adding the onions and curry leaves and cook the rotla on a slow flame for another 8 to 10 minutes, till it becomes dry and crisp. This can be stored in an air-tight container at room temperature for at least a week.
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Always buy fresh bajra flour as it tends to have a nutty odour with extended storage.
Nutrient values (Abbrv)per plate
| Energy | 322 cal |
| Protein | 5.8 g |
| Carbohydrates | 35.5 g |
| Fiber | 5.6 g |
| Fat | 17.4 g |
| Cholesterol | 0 mg |
| Sodium | 6.3 mg |
Click here to view Calories for Wagharelo Rotla
The Nutrient info is complete
pranita deshpande
May 30, 2016, 3:18 p.m.
I have tried it very nice recipe,
Twinkle
Feb. 5, 2013, 4:16 p.m.
Lovely recipe to make use of leftover rotlas from last night. It was so quick and yummy. Did not have to make anything else for my breakfast ! so filling and delicious too.
krupali
Jan. 24, 2013, 1:53 p.m.
Fresh green garlic has its own taste and flavour.. wen mixed with the powder rotla and indian masala.. It makes it more tasty.. to have it.. This is a great variation and a wonderful breakfast option for cold winter days.
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