Chapati Noodles
When we were small kids, we didn’t have a refrigerator at home. So my mom would make chapatis from the entire dough that she would have kneaded. There was no concept of storing the dough for tomorrow like we do these days. So, there used to be left over chapatis on many occasions. My mom would cut them into wedges and fry them till it is crisp and we used to enjoy them like kadak puris or pakwaan. Or at times she would crumble them and add coconut and jaggery and make some instant sweet dish out of it. This is one of her quick fix recipe, ofcourse modified a bit to suit Neha’s taste, but I am sure all kids would surely love it. Please do try and let me know your feedback.
Ingredients:
- Chapatis/Phulka 5-6
- Onion 1
- Tomato 1
- Carrot 1
- Beans 7-8
- Capsicum 1
- Cabbage shredded 1/2 – 3/4 cup
- Spring onions 4-5 sprigs
- Salt to taste
- Chilli flakes 1/2 tsp
- Tomato sauce 1 tbsp (optional)
- Refined oil 1 tbsp
Method:
- Cut the chapatis into long strips and keep them aside.
- Finely chop all the vegetables.
- Heat oil in a kadhai and saute all the vegetables on high flame for 4-5 minutes.
- Add the chapati strips and toss gently.
- Add the tomato sauce and mix well.
- Garnish with finely chopped spring onions or coriander leaves and serve hot.
Notes:
- You can use left over chapatis for making this.
- Boiled peas, cauliflower, broccoli or any such vegetable can be added.
- If you want the chapati strips to be crunchy and crisp, you can either bake them at 150 degree celsius for 5-7 minutes or deep fry them before adding it to the cooked veggies.
