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Vaghareli Rotli

The Best Way to Use Leftover Roti
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The Best Way to Use Leftover Rotis

If you grew up in a Gujarati household, chances are Vaghareli Rotli was your mom’s no-waste, quick-fix lunch long before “meal prep” was cool. This comforting stir-fry transforms day-old rotis into a warm, spiced, flavor-packed dish that’s ready in minutes. It’s budget-friendly, kid-friendly, and one of the best examples of how Indian home cooking turns simple ingredients into magic.

Whether you’re looking for ideas to use leftover chapatis or you’re craving something cozy and nostalgic, this Gujarati Vaghareli Rotli recipe is a must-try.

Why You’ll Love This Recipe

  • Perfect use for leftover rotis — reduces waste and tastes even better the next day.
  • Quick & easy — ready in under 15 minutes.
  • Light but satisfying — great for a quick breakfast, lunch or dinner!
  • Customizable — add more veggies, scramble in a couple eggs, or even add a little paneer for a heartier meal.

What is Vaghareli Rotli?

Vaghareli Rotli (also called Masala Roti, Chapati Nu Shaak, or Roti Upma) is a Gujarati preparation where leftover rotlis are torn or sliced and tossed into a spiced tempering (vaghar) with, garlic, spices, and yogurt. There are also versions that use no yogurt, and simply stir fry the rotli with spices and sesame seeds-equally delicious! This recipe varies from family to family- some add onions, a pinch of sugar and lemon for a sweet-tangy balance. These are all things you can adjust as you see fit!

It’s essentially the Gujarati version of upcycled leftover roti—simple, homely, and incredibly comforting.

A Few Ingredients You’ll Need:

  • Leftover roti or chapatti- I buy freshly made roti from our local Patel Brothers- so check if your local South Asian grocery store sells them fresh !
  • Curry Leaves – you can purchase these from your local South Asian grocery store. If you have extra, pack them in a ziplock bag and keep them in the freezer for future use!
  • Whole spices like mustard seeds and cumin seeds
  • Dry spices like coriander powder, chili powder, and garam masala
  • Yogurt- While you can use regular plain yogurt or Indian style yogurt- I always use whole milk Greek yogurt for the added protein, and I love the thicker consistency and tanginess it adds to the dish!
  • Lasanyu Marchu- While this is not necessary, it is a staple condiment in many Gujarati households. I have a detailed recipe listed in my cookbook The Chutney Life you can use!

Variations You’ll Love

  • Masala Egg Rotli: Add scrambled eggs for protein.
  • Vegetable Rotli Upma: Add bell peppers, peas, or grated carrots.
  • Paneer Rotli Stir-Fry: Add small paneer cubes for a fuller lunch.

Perfect for Using Leftovers

Vaghareli Rotli is one of the best ways to repurpose leftover chapatis for a quick and satisfying meal anytime of day. It can also be a quick toddler-friendly meal if you omit alot of the spices and keep it more mild in taste. This is one of those traditional Indian recipes that will leave you feeling so nostalgic and happy!

Vaghareli Rotli

Vaghareli Rotli

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SERVES: 3-4
PREP TIME: 15
COOK TIME: 15
The Chutney Life

Ingredients







3 tablespoons oil


2 teaspoons cumin seeds


2 teaspoons mustard seeds


2 serrano or thai green chilis, finely chopped


¼ teaspoon asafetida (hing)


10 curry leaves


6 cloves garlic, finely grated or chopped


1 1/2 teaspoons red chili powder


¼ teaspoon turmeric powder


½ teaspoon coriander powder


¼ teaspoon garam masala


15 leftover cooked rotli, torn into small bite size pieces


1.5 teaspoons salt


1 cup Whole Milk Greek yogurt (you can also use plain whole milk yogurt)


2 tbsp finely chopped cilantro


**optional to use Lasanyu Marchu (a condiment commonly used in Gujarati cooking. it is a potent blend of fresh garlic and chili powder). You can make a batch by following the recipe in my cookbook. This will still be delicious if you omit it!**






Directions

In a medium sized bowl, whisk together the yogurt with 2 1/2 cups water until it’s smooth, then set aside. In a large pot or wide skillet with tall sides, heat the oil over medium-high heat. Once the oil is hot, add the cumin and mustard seeds and as they begin to crackle, add the green chilies, curry leaves and asafetida.

Reduce the heat slightly and add a spoonful of Lasanyu Marchu (a homemade chili garlic paste) if you have it, or just add the garlic and red chili powder at this step, while stirring for about 10-15 seconds until the garlic is fragrant. Add the yogurt mixture along with the rest of the spices and one it is heated through and begins to simmer,  add the torn rotli along with the  salt. Continue to cook on medium low heat for 3-4 minutes until the mixture begins to thicken. Garnish with cilantro and enjoy!

The longer you cook it, the thicker it will become. If you find it becoming too thick, you can add a scoop of yogurt or splash of water to get it to your preferred consistency- just be sure to re-adjust the salt as needed.

Add the cilantro, remove from heat and serve immediately while hot.

*if you're using lasanyu marchu- reduce the green chilis and red chili powder by half or else it will be very spicy!



Notes

**You can find fresh readymade Rotli in some Indian grocery stores- the is the easiest option!. You can also buy ready to cook roti in the refrigerated section of Indian stores and also in the frozen section!

 

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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