Chapati Noodles Recipe is made up of thin strips of chapatis cooked with crunchy vegetables with the hint of tomato sauce ,soya sauce, and garlic making the dish totally appetizing and healthy.It is a innovative way to feeding your kids chapati and veggies at the same time.
Have leftover chapatis or roti from last night ? No need to waste it. This recipe is a new twist to use the leftover chapati/roti into indo-chinese cuisine and transforms into chapati noodles recipe. I have already shared few indian-chinese recipes like gobi manchurian, pineapple fried rice, mushroom fried rice ,cauliflower fried rice and paneer fried rice recipes in my blog.
This is a great kids lunchbox option and is a good alternative to include vegetables and regular boring chapatis to their diet.This not only makes perfect lunch but is also good option for a evening snack or dinner.
Usually chapati noodles are made with leftover chapati but when you are making it for kids, we can make chapati early morning and then cut them into strips.But make sure chapati’s are completely cooled down, else they will turn soggy.
You can also checkout 7+ Healthy Paratha Recipes from my blog for more kids lunch box or lunch option.
WHICH FLOUR IS BEST TO MAKE CHAPATI OR ROTI?
After trying many whole wheat flours from Indian grocery stores in the USA, I prefer Sujatha Gold Sharbati Whole Wheat Flour or Aashirvaad Whole Wheat Atta.
OTHER KIDS FAVORITE MEAL IDEAS
Also check my Kids Lunch Box Series Posts
Chapati Noodles + Makhana Raita + Pomegranate
Tips & Variations:
1. Sugar is added to retain the color of the veggies while cooking.But you can skip it.
2. Don’t cut the chapati strips too small as it becomes mushy when cooking. It should be lengthier to get the noodles look.
3. Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled.You may use wheat or multi grain chapati or tortillas or frozen parathas.You can also use spinach(palak) chapati or avocado chapati making the dish more healthy.
4. I have used Chings Chilli Soy sauce which is little spicy but you can use any kind of soya sauce .I just avoid dark soya sauce since it adds dark color to the dish.Light Soya sauce also works well.
5. I have used tomato sauce or ketchup for this recipe but you can also use red chili sauce to make the dish spicy.
6. If you dont have spring onions you can also garnish with coriander leaves.
7. If you dont want to make it indo-chinese way ,you can also add pav bhaji masala with some ketchup, makes a great variation.
8. Veggies like green bell pepper ,cauliflower, mushroom and paneer can be added.
HOW TO MAKE CHAPATI NOODLES STEP BY STEP
Stack 2 chapati’s as shown one on top of another and roll tight. (You may use any kind of chapati- whole wheat or Multi grain or even any kind tortilla works).Cut into thin strip forming noodles.Separate the chapati strips and keep aside.
Meanwhile cut the vegetables for noodles into thin strips.
In a large kadai/wok heat 1 tablespoon oil and add garlic ,green chilli ,sliced onion and white spring onion and saute for a minute till onion softens.
Then add carrot ,cabbage ,red bell pepper and saute over medium high heat till veggies are slightly cooked. Sprinkle some sugar and salt at this stage to keep the veggies colorful & crisp.
Now add the tomato sauce, soy sauce ,vinegar, pepper and salt.Mix well.
Next add the prepared chapati strips and mix gently to coat the sauce all over.
Lastly add in the green spring onions and switch off. Serve hot.
TIPS:
- Sugar is added to retain the color of the veggies while cooking.But you can skip it.
- Don’t cut the chapati strips too small as it becomes mushy when cooking. It should be lengthier to get the noodles look.
- Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled.You may use wheat or multi grain chapati or tortillas or frozen parathas.You can also use spinach(palak) chapati or avocado chapati making the dish more healthy.
VARIATIONS:
- I have used Chings Chilli Soy sauce which is little spicy but you can use any kind of soya sauce .I just avoid dark soya sauce since it adds dark color to the dish.Light Soya sauce also works well.
- I have used tomato sauce or ketchup for this recipe but you can also use red chili sauce to make the dish spicy.
- If you dont have spring onions you can also garnish with coriander leaves.
- If you dont want to make it indo-chinese way ,you can also add pav bhaji masala with some ketchup, makes a great variation.
- Veggies like green bell pepper ,cauliflower, mushroom and paneer can be added.
CHAPATI NOODLES RECIPE CARD
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Chapati Noodles Recipe is made up of thin strips of chapatis cooked with crunchy vegetables with the hint of tomato sauce ,soya sauce, and garlic making the dish totally appetizing and healthy
- 2 chapatis/roti
- 1/4 cup onion ,thinly sliced
- 1/4 cup carrot ,cut into thin strips
- 1/4 cup red bell pepper ,cut into thin strips
- 1/4 cup cabbage ,cut into thin strips
- 2 tablespoon white spring onion (optional)
- 2 garlic cloves ,minced
- 2 green chilli ,halved
- 1 teaspoon soya sauce
- 1 tablespoon tomato sauce
- 1 teaspoon vinegar (optional)
- salt to taste
- a pinch sugar
- black pepper powder to taste
- 2 tablespoon oil
- 2 tablespoon green spring onions
-
Cut all the vegetables required for noodles into thin strips
-
Stack 2 chapati’s as shown one on top of another and roll tight. (You may use any kind of chapati- whole wheat or Multi grain or even any kind tortilla works).Cut into thin strip forming noodles.Separate the chapati strips and keep aside.
-
In a large kadai/wok heat 1 tablespoon oil and add garlic ,green chilli ,sliced onion and white spring onion and saute for a minute till onion softens.
-
Then add carrot ,cabbage ,red bell pepper and saute over medium high heat till veggies are slightly cooked. Sprinkle some sugar and salt at this stage to keep the veggies colorful & crisp.
-
Now add the tomato sauce, soy sauce ,vinegar, black pepper powder and salt.Mix well.
-
Next add the prepared chapati strips and mix gently to coat the sauce all over.
-
Lastly add in the green spring onions and switch off. Serve hot.
TIPS:
- Sugar is added to retain the color of the veggies while cooking.But you can skip it.
- Don’t cut the chapati strips too small as it becomes mushy when cooking. It should be lengthier to get the noodles look.
- Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled.You may use wheat or multi grain chapati or tortillas or frozen parathas.You can also use spinach(palak) chapati or avocado chapati making the dish more healthy.
VARIATIONS:
- I have used Chings Chilli Soy sauce which is little spicy but you can use any kind of soya sauce .I just avoid dark soya sauce since it adds dark color to the dish.Light Soya sauce also works well.
- I have used tomato sauce or ketchup for this recipe but you can also use red chili sauce to make the dish spicy.
- If you dont have spring onions you can also garnish with coriander leaves.
- If you dont want to make it indo-chinese way ,you can also add pav bhaji masala with some ketchup, makes a great variation.
- Veggies like green bell pepper ,cauliflower, mushroom and paneer can be added.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator
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