Aren’t there times we are left with left-overs and the prospect of eating the same for the next meal seems pretty boring?! As far as cooking is concerned, I have a syndrome what-if-the-cooked-food-is-not-enough and the person who suffers the most in our family is my husband S. I usually don’t like storing food in the refrigerator and throwing away is not even an option. So, the extra always goes to the husband’s plate. Over the years, I have started judging correctly and make just the right amount for us but the panic starts hitting me if I have to cook for more people. Instead of having the left-overs as it is, I try as much to change them into something else that seems exciting.
I love Chapathis as it is. I can eat chapathis for an entire day and still not complain. During a weekday night couple of weeks back, we had just three left over chapathis from the lunch. Now I can’t go to bed hungry and was in no mood to prepare a couple of more chapathis. Then it suddenly hit me that I could try chapathi noodles. This is a very Indianised dish but tastes awesome.
What I used –
- Chapathis, 3 (makes enough to serve two)
- Onion, 1 large
- Carrot, 2 medium
- Capsicum, 1 large
- Cabbage, 1 cup
- Ginger Garlic Paste, 1 tsp
- Turmeric, 1/2tsp
- Red Chilli Powder, 1.5 tsp
- Curry Powder, 1/2tsp
- Oil, 2 tsp
- Salt, as required
How I made –
- Roll the chapathis along the diameter and cut into thin slices. On separating out, we will have long strands of chapathi – resembling noodles. Keep aside.
- Chop all the vegetables into long juliennes.
- Heat oil in a pan, add onion and fry until translucent. Add ginger garlic paste. Fry for a minute. Add chopped vegetables. Give a quick stir.
- Add salt and turmeric powder. Keep cooking the vegetables on medium heat for five minutes. Do not overcook the vegetables. The dish tastes better with crunchy vegetables.
- Add red chilli powder and curry powder. Stir in the cut chapathi piece aka our homemade noodles. Mix well until the masala is coated equally. Serve hot 🙂
Note: Vegetables like sweet corn, green peas, beans, baby corn and mushroom can also be substituted. Scrambled egg on the top tastes great too!
This makes for a quick dinner and much healthier than the store bought instant noodle packs.