The first time I had chapathi noodles was during my 10th std at my aunts place but her version was slightly varied which was more indianised. I modified the recipe a bit and followed my fried rice recipe for this chapathi noodles and have been following it lately as we are hooked on to the taste.I am rushing to the recipe as I've to go to make granola bars(before mittu wakes up) as amma had been asking for it since 2 weeks and I cant delay anymore.....And also my craving cant wait anymore :) So when I am off to make my/our fav granola bars you check out the recipe :)
- Stack the 2 chapathis and cut into four squares and then cut along thin strips lengthwise
- Chop all the veggies lengthwise and keep aside.
- Heat oil, add onion and garlic saute until browned. Now add carrot, capsicum and cabbage, saute them for a minute.
- Then add soya sauce, tomato sauce and pepper powder , mix well. Add required salt.Saute till the veggies are slightly soft and raw smell of the veggies leave, sprinkle little water if you want at this stage.
- Now add the chapathis cut lengthwise and mix well. Simmer for 2mins, give a quick stir and switch off.Squeeze lemon juice and serve hot.
- You can garnish with spring onions at the end, I didnt have so skipped it.
- Olive oil gives a nice flavour to the chinese dishes so I prefer using it. You can use normal cooking oil also.
- The veggies are upto ur choice, you can plus or minus the quantity as per your taste.
- You can also add egg with the veggies while sauting.
- On the whole the chapatis and veggies should not be very soft it should be crunchy and slightly soft like in noodles and veg fried rice.
This is the best chapathi leftover idea I have found over the years. Sometimes I just add sambar powder, coriander powder and make it indianised. So no more second thought when there is left over chapathi at home :) This is sure another take for our kothu parotta which is coming up soon.