Chapathi Noodles

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 🙂