Vagharelo Rotlo (Indian Millet Bread in Yogurt Curry)


For chili-ginger-garlic paste
  • 1 green chili
  • 1 inch ginger
  • 3 cloves garlic
Other ingredients
  • 1 tbsp peanut oil or any other vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp asafetida
  • 8-10 Indian curry leaves
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 onion, finely chopped
  • 1 large / 2-3 small tomatoes, chopped
  • 1 tsp garam masala
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 1 tbsp lemon / lime juice
  • 1 cup churned yogurt or thick buttermilk
  • 2 tbsp chopped cilantro leaves
Optional ingredients
  • 1/2 cup cooked black chickpeas
  • 1/2 cup chopped capsicum
  • 2 tbsp chopped spring onions


  1. Make chili-ginger-garlic paste using a blender or mortar and pestle and put aside
  2. Break the millet rotla into small pieces and put aside
  3. Heat the oil in a pan on medium heat
  4. Add mustard seeds and let them splutter
  5. Add cumin seeds and let them also splutter
  6. Add asafetida and curry leaves and sauté for 3-5 seconds
  7. Add chili-ginger-garlic paste and sauté for 30 seconds
  8. Add chopped onions and capsicum (optional ingredient) and sauté for 2-3 minutes. If you want softer capsicum, cover and cook for 2-3 minutes on medium heat
  9. Add chili powder, turmeric powder and sauté for a minute
  10. Add cooked black chickpeas (optional ingredient) and sauté for 2-3 minutes
  11. Add tomatoes, salt, sugar and garam masala and cook till the tomatoes become somewhat mushy, 4-5 minutes
  12. Stir in the rotla pieces, mix well and cook for a couple of minutes
  13. Add spring onions and mix well (optional ingredient)
  14. Add yogurt, mix well, bring to boil and then turn off the heat
  15. Add lime / lemon juice, garnish with cilantro leaves and serve hot

Serves: 4


Inspiration source:

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