Chapathi Noodles

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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.

Recipe

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

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How I made –

  1. 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.
  2. Chop all the vegetables into long juliennes.
  3. 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.
  4. 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.
  5. 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 🙂

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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.

13 thoughts on “Chapathi Noodles

  1. So I tried some variation of this with old rotis a few times. Thing is I added tomatoes after sauteeing the onions and made a big messy glop after I added the roti bits. Guess trick only dryish veggies. I don’t like cabbage so will stick with other crunchy ones. Your pic looks nice and dry. Not wet and messy like how mine was

    1. Gosh! I missed all your posts – thanks to a very weird WP. I know for sure I followed your blog but now I am seeing I was updated with the posts. Will get to the reading now. Hope you are feeling better now. Hugs.

        1. I am getting better liliputs, but its very slow recovery which is frustrating. So am trying to concentrate on the good things for now 🙂

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