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, ½tsp
- Red Chilli Powder, 1.5 tsp
- Curry Powder, ½tsp
- 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.
popgoesthebiscuit
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
chcooks
I have tried that version too! I dont mind it as long as its not too gloppy 🙂
Thanks Pop! Do let me know how you liked it 🙂
srividhya
Great idea with left over chapatis
chcooks
🙂 Thanks Sri 🙂
liliputs
yummm its inviting 🙂 🙂
chcooks
Thanks so much liliputs 🙂 And welcome back after a long time! Pls update your blog na 🙂
chcooks
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.
liliputs
🙂 thanks dear 🙂 hope you are doing good too 🙂 was hell shocked after reading your post 🙁
chcooks
I am getting better liliputs, but its very slow recovery which is frustrating. So am trying to concentrate on the good things for now 🙂
liliputs
good for you 🙂 sending all energy on your way to come out of this 🙂 stay blessed
chcooks
Thank you so much liliputs 🙂
liliputs
🙂 anytime 🙂
chcooks
🙂