Rotli Recipe- Besan & Yogurt Curry- Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Rotli Recipe – Besan & Yogurt Curry – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, there’s something incredibly comforting about a warm, flavorful curry. And this Rotli Curry? It’s extra special. It’s one of those dishes my grandmother used to make, transforming leftover rotis into something truly delicious. It’s simple, satisfying, and packed with flavor – a perfect weeknight meal. Let’s get cooking!

Why You’ll Love This Recipe

This Rotli Curry (also known as Rotla nu Shaak in Gujarati) is the ultimate comfort food. It’s a brilliant way to use up leftover rotis, preventing food waste and creating a brand new, delicious meal. The tangy yogurt and earthy besan create a wonderfully balanced gravy, and the tempering with cumin and hing adds a beautiful aromatic depth. Plus, it comes together in under 20 minutes!

Ingredients

Here’s what you’ll need to make this flavorful Rotli Curry:

• 1 cup torn roti (approximately 2-3 rotis)
• ¼ cup yogurt (125g)
• 1 ½ Tbsp besan (garbanzo bean flour) (approx. 15g)
• 1 ½ – 2 ½ cups water (360-600ml), adjust to desired consistency
• 1 Tbsp oil (15ml)
• 10 curry leaves
• ½ tsp turmeric powder (2.5g)
• ½ tsp red chili powder (2.5g)
• 1 tsp cumin seeds (5g)
• ¼ tsp hing (asafoetida) (1g)
• 4 garlic cloves, minced
• 1 green chili, slit (adjust to your spice preference)

Ingredient Notes

Let’s talk about a few key ingredients!

• Besan (Gram Flour): This is the star of the gravy! It adds a lovely nutty flavor and helps thicken the curry beautifully. You can find it in most Indian grocery stores, or even in the international aisle of some larger supermarkets.
• Hing (Asafoetida): Don’t be scared off by the smell! It’s quite pungent on its own, but when cooked in oil, it transforms into a savory, umami-rich flavor. It’s a staple in Indian cooking and aids digestion. You can find it as a powder or resin – a little goes a long way!
• Regional Rotli Variations: Rotli, or roti, can vary quite a bit depending on the region. In Gujarat, they’re often made with millet flour, giving them a slightly coarser texture. Feel free to use any type of roti you have on hand – whole wheat, millet, or even leftover paratha work beautifully!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear your rotis into 1-2 inch pieces. Don’t worry about being perfect – rustic is good!
2. In a bowl, whisk together the yogurt and besan until it’s nice and smooth. Gradually add the water, whisking constantly, until you reach a buttermilk-like consistency. Set this aside.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
4. Now, add the hing, minced garlic, and curry leaves. Sauté for about 30 seconds, until the garlic is lightly golden and the curry leaves are crisp.
5. Stir in the turmeric powder and red chili powder. Cook for another 10-15 seconds, being careful not to burn the spices. Add the slit green chili.
6. Add the torn rotli pieces to the pan and mix well, coating them with the spice mixture.
7. Pour in the yogurt mixture and season with salt. Bring the curry to a boil, stirring constantly to prevent sticking. Adjust the water if you prefer a thinner or thicker gravy.
8. Once boiling, reduce the heat to low and simmer for 2-3 minutes, allowing the flavors to meld together.
9. Finally, remove from heat and garnish with fresh cilantro. Serve hot!

Expert Tips

• Don’t skip the tempering! That cumin and hing infused oil is where a lot of the flavor comes from.
• If your yogurt is very sour, you can add a pinch of sugar to balance the flavors.
• For a smoother gravy, you can blend a small portion of the curry before serving.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative like cashew or soy yogurt.
• Spice Level Adjustment: Feel free to adjust the amount of green chili and red chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Using Different Rotis/Flatbreads: As mentioned before, any leftover flatbread will work! Chapati, paratha, or even naan can be used.
• Festival Adaptations – e.g., Janmashtami: During Janmashtami, some families add small dumplings (dhokli) made from wheat flour to the curry, making it a more substantial meal.

Serving Suggestions

This Rotli Curry is fantastic on its own, but it’s even better with a side of rice or a simple salad. A dollop of extra yogurt on top is always a good idea too! It’s a complete meal in itself, perfect for a cozy night in.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

• Can I use store-bought rotis for this recipe? Absolutely! This is a great way to use up those pre-made rotis.
• What is hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it in Indian grocery stores, often in powder form.
• How can I adjust the spice level of this curry? Reduce or omit the green chili and red chili powder. You can also add a pinch of sugar to balance the heat.
• Can this dish be made ahead of time? Yes, you can make the curry a day ahead and reheat it when you’re ready to serve. The flavors actually develop even more overnight!
• What is the best way to reheat leftover Rotli Curry? Gently reheat on the stovetop over medium heat, adding a splash of water if needed to loosen the gravy.
• Can I freeze this curry? While the texture might change slightly, you can freeze this curry for up to 2 months. Thaw overnight in the refrigerator before reheating.