Okay! So most of you may have tried an Indian bread called “roti” with many of your curry dishes either at home or in Indian restaurants. It’s a very common type of bread made in most Indian homes and is wheat-based, rolled our very thin, and usually cooked on an open flame till it gets a slight char and puff up! It’s then slathered with a delicious amount of either butter or ghee right off the flame. Omg! There is nothing better than being served a hot “right off the flame” roti with your curry – if you’re lucky enough to get that!
Usually, families will make at least about 10-15 rotis per meal, sometimes more if there are alot of big eaters! Haha! Most of the time, they will be finished at one meal, but every now and then, (like in my house), we get a stack of leftover rotis for the next day. (Yes! I make fresh roti in our home for most of our Indian meals. I have a system between rolling, cooking and buttering the roti when done and always challenge myself to make X-amount of roti in a certain time…like some sort of “roti speed drill where I’m the only one competing…against myself! Haha!)
Leftover roti is can be fried, baked, made into quesadillas, wraps or pizzas. The basis uses for flatbread right? But did you know you can make the most flavorful curry out of it too? Omg! Curried Roti (Vagareli Roti) is soo good! It’s roti that is cooked in a spicy yogurt-based gravy with fresh green chilis, curry leaves till it is thick and creamy. It is heaven!!
I have to share this recipe with you because you will love it!! You can use fresh or frozen cooked roti, and if you want, you can try it with wheat naan. I recommend trying it first with wheat roti as this is the traditional method and will give you a better idea of how it tastes! I’m sure you will love it once you’ve tried it! This a quintessential Indian dish that is a perfect way to recycle leftovers and make into a new, amazing curry dish!
Vagareli Roti (Curried Indian Bread Stew)
Servings: 4 people
- 8 to 10 cooked wheat roti bread
- 1.5 cups plain yogurt
- ½ tsp. red chili powder (add more to taste)
- ½ tsp. turmeric powder
- 1 tsp. ginger paste
- 1 green chili (cut in half)
- ¼ tsp. fenugreek seeds
- ¼ tsp. mustard seeds
- 8 to 10 curry leaves
- 1 tsp. whole cumin seeds
- ½ inch stick of cinnamon
- 2 Tbsp. sugar
- 2 tsp. salt (add more to taste)
- 1.5 cups water
- ¼ cup oil
- 2 Tbsp. chopped cilantro (garnish)
Note: Fresh, frozen & thawed, or few days old roti bread can be used for this recipe.
- In a small container, tear the roti bread into small bite-size pieces and set aside.
- In a medium mixing bowl or large measuring cup, add in yogurt and water and mix well.
- Add in the turmeric, ginger and red chili powder into the yogurt and mix well. Set aside.
- In a medium size pot or deep saucepan, heat oil on medium. When oil is hot, add in fenugreek seeds, mustard seeds, cinnamon, cumin seeds, curry leaves and green chili and allow everything to cook for about 30 seconds. (May need to cover immediately after adding into pot to avoid any spluttering of oil.)
- After time, lower heat and add in the yogurt mixture and continue to mix continuously to avoid the yogurt from splitting/curdling. Cook for about 1-2 minutes.
- Add in the broken roti pieces and gently mix into the yogurt sauce.
- Add in salt and sugar and continue mixing the curry on low heat for about 10 minutes. You want to make sure that the roti soaks up all the yogurt sauce and thickens a bit.
- Remove from heat, add in cilantro, and mix into the curry gently. OR – the cilantro can be used as a garnish when served individually.
- Transfer to desired serving dish and enjoy hot.
Absolute Comfort Food! You will love seeing AND tasting how different Indian dishes can be! Recipes like these are the ones that showcase the variety of option available in Indian food. This is the real deal – the stuff you will find in most homes and the best kind!
Let me know your thoughts on this recipe! Tag me with your pics after make this recipe on IG @cmspiceculture – I’d love to see your pics of this bowl of deliciousness!