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Vagharelo Rotla (curried pearl millet roti)
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A picture of Vagharelo Rotla (curried pearl millet roti).

Vagharelo Rotla (curried pearl millet roti)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#leftover

#leftover

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Vagharelo Rotla (curried pearl millet roti)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#leftover

#leftover

Read more
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Ingredients

  1. 3leftover small 6 inch rotlas each broken into pieces
  2. 2 tbspoil
  3. 1 teaspooncumin seeds
  4. 1 teaspoonmustard seeds
  5. 1 tablespoonsesame seeds
  6. 6curry leaves
  7. 1 cupfinely chopped onions
  8. 1/2 tspturmeric powder
  9. 2 tspginger and chilli paste
  10. 2 tspfinely chopped fresh green garlic
  11. to tastesalt
  12. 1 tspsugar (optional)
  13. 1/2lemon juice
  14. 1 bowlfinely chopped coriander, capsicum, onion, tomato, and fresh garlic for garnishing
  15. 1 tablespoonnylon sev for garnishing
  16. Serve hot with yogurt and green chutney
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Steps

  1. 1

    In a food processor blitz the rotla pieces in a mixer to a smooth powder or crumble with your hands. I have crumbled with hands so get a nice texture.

    A picture of step 1 of Vagharelo Rotla (curried pearl millet roti).
  2. 2

    Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds and add cumin, mustard and sesame seeds. Cook until it starts fluttering.

    A picture of step 2 of Vagharelo Rotla (curried pearl millet roti).
  3. 3

    Add the onions and turmeric powder and sauté on a medium flame for 1 minute

    A picture of step 3 of Vagharelo Rotla (curried pearl millet roti).
  4. 4

    Add the ginger and chilli paste and garlic 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.

    A picture of step 4 of Vagharelo Rotla (curried pearl millet roti).
    A picture of step 4 of Vagharelo Rotla (curried pearl millet roti).
  5. 5

    Add the sugar, lemon juice, fresh garlic and coriander, mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally.
    Garnish with coriander and serve with yogurt.

    A picture of step 5 of Vagharelo Rotla (curried pearl millet roti).
    A picture of step 5 of Vagharelo Rotla (curried pearl millet roti).
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on August 06, 2018 09:19
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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