Spicy Chapati Crumble - Gujarati Vaghareli Bhakri Recipe

Thank you! I will definitely try this next time. I will have to cook EXTRA Naan though because there never seems to be any left otherwise! (Even though nobody else in my family “likes Indian food” lol)

Absolutely…you can use practically any type of Indian bread. Some people have tried it with wheat tortillas as well.

I am NOT Indian, but I love Indian food!

I was afraid to try to make Indian food for a lot of years, but I’ve made a couple things, and they turned out AMAZINNG, so I will definitely try more!

I tried making Chapatis but they didn’t turn out well………….so I garbaged them and started over with Naan……they were delicious! So easy too!

Just wondering if you could use left over Naan for this dish?

Thank you so much for your time and efforts. I appreciate everything you do!

When buying any kind of kitchen blending/grinding appliance, you should get the most powerful one you can afford. In addition to that, consider the size of your family to determine how big your food processor should be. Finally, you want one that has at least a shredder blade, a chopping blade and a slicing blade. A dough blade is optional because we actually use the chopping blade to make our dough. Yes, a food processor can be used to chop the veggies you mentioned.

Hi Anuja and Hetal! I have a doubt. What exactly should i be looking for when I’m buying a food processor? The assortment of blades or the power, what would you suggest for the Indian style of cooking? And could it be used for chopping cabbage, onions, potatoes and carrots? I’m from London. Thanks in advance.

Thanks for posting this.
Just one correction - this is not a Gujarati way of using leftover chapatis. People in Maharashtra and Karnataka have been making the same thing with different names. Same applies to leftover rice as well. But thanks, anyway!

u u dont have undhiyu recipe included?i have seen all yr videos n all recipes r there so y nt this?pls upload

pls pls upload undhiyu recipe

hi when u guys r making undhiyu?

ha ha!!! i cooked and it came out nice, as i dont apply butter/ghee to it and not the oil to dry flour before making dough to helped me to cook!! i forgot to make it before going for holidays!!

but thanks a lot for a nice guide…i really like the idea to put in freezer!! cheers and will look forward for ur new recipes!!

cheers!!

12-15 days is pushing the limit in the refrigerator but if they look and smell ok, they should be ok. There are no dairy ingredients in it. Next time, wrap them in foil and put them in a freezer ziploc bag. They’ll stay for months.

Hi!! hmm!! yummy!! even i like churma ladoo made from left over chapatis!!

Can you please give one suggestion? That i have left over chapatis from more than 12-15 days!! actually we went out for Easter Holidays and i kept chapati in silver foil- folded and in refrigerator!! i check chapatis its looking nice and not smelling!! so is it safe to use that chapati?

how much is fridge shelf life of the chapati??

an early reply will be highly appreciable!!

Thanks a lot!!

You could use tortillas. It tastes good even at room temperature.

Could you make it with store-bought whole-wheat tortillas? Also, does this have to be served immerdiately or does it travel well?

Hi there, will def try this version. I was thinking about it since making vagharelo rotlo (bajri rotla) in a similar way - BTW green/spring garlic would be awesome with this as it with the rotlo.

we usually make this by adding plain chas (watered down yogurt) but using garlic/ginger and no onions and plenty of green chili. called vagharely rotli as the roti is used rather than bhakri which is a thicker style roti (which u guys know anyway!) sometimes add peas which works well.

WHAT A SHOW LADIES ! I would lUUUUV to see you girls get a spot on the cooking channel.The Iron Chef is cool,but we need everyone in there.You guy’s have inspired me to try a variations of ingredients.Let’s see an Indian version of IRON CHEF very soon ! Obviously you two will be the hosts. Thanx,
Howard

Hi ladies! I can smell that from here. I seem to remember Mom using some yogurt to make a gravy, and making it a little wetter.

Roasted cumin powder is dry roasted cumin seeds which have been powdered. It is used when the cumin powder will not have a chance to get cooked.

Are cumin powder and roasted cumin powder different?

hi….. my mom adds methi leaves also.

Yes, cooked left-over chapati.

Yes, the chappatis are cooked leftover from the previous day:-)

is that cooked chappti you are using ?

Asafoetida is also known as “hing” and is a common ingredient in many Indian recipes. Check your local Indian grocery store or maybe a whole foods store.

where can i get asafetida? your recipes always appear to be good but i can’t try making them because i always have difficulty looking for the ingredients