Vaghareli Rotli Recipe – Roti Ka Poha

Vaghareli Rotli or Roti Ka Poha is a crispy masala roti that is seasoned with asafoetida, red chillies and curry leaves, that makes a perfect breakfast or a tea time snack. If ever you have left over Phulka’s, Puris, Chapati, Tawa Paratha or even thepla, tear them all up and toss it on the pan until lightly crisp along with a tadka.  Leftover roti, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Red Chilli powder, Turmeric powder (Haldi), Asafoetida (hing), Oil, Salt   2 cups Leftover roti , (phulka or chapati) chopped into half inch squares approximately (about 10 Rotlis) 1/4 teaspoon Mustard seeds (Rai/ Kadugu) 1/4 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves , roughly torn 1/2 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1/4 teaspoon Asafoetida (hing) 1 teaspoon Oil Salt , to taste     20   10     To begin making the Vaghareli Rotli, in a large bowl, combine the chopped rotlis.Heat oil in a pan on medium high; add mustard seeds, cumin seeds and allow them to crackle. Add the turmeric powder, curry leaves, red chilli powder and asafoetida. Stir for a few secondsStir in the torn roti until well combined with the seasoning. Turn the heat to low and roast the vaghareli rotli mixture until slightly crisp, stirring occasionally.Once the desired texture is achieved turn off the heat and serve the Vaghareli Rotli immediately.Serve the Vaghareli Rotli Recipe (Roti Ka Poha) along with a hot cup of Adrak Chai for breakfast or as a tea time snack.