Chapati Noodles Recipe

Chapati Noodles or Roti 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 delicious and healthy. It is an innovative way to feed your kids chapati and veggies simultaneously.

Have leftover chapatis or roti from last night? No need to waste it. This recipe is a new twist to using the leftover chapati/roti in Indo-Chinese cuisine and transforms into a chapati noodles recipe. I have already shared a 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 kid's lunchbox option and is a good alternative to include vegetables and regular boring chapatis in their diet. This not only makes perfect lunch but is also a good option for an evening snack or dinner.

Usually, chapati noodles are made with leftover chapati, but when making it for kids, prepare the chapati early morning and then cut them into strips. But make sure chapatis are completely cooled down, else, they will turn soggy.

You can also check out 10+ Healthy Paratha Recipes from my blog for more kid's lunch boxes or lunch options.

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.

Also check My Kids Lunch Box Series Posts

Chapati Noodles + Makhana Raita + Pomegranate

How to make Chapati Noodles

Stack 2 chapati's as shown one on top of another and roll tight. (You may use any chapati- whole wheat or Multigrain or even any kind of tortilla works).

Cut into thin strips forming noodles. Separate the chapati strips and keep them aside.

Meanwhile, cut the vegetables for noodles into thin strips.

In a large kadai/wok, heat one tablespoon of oil and add garlic, green chili, sliced onion, and white spring onion, and saute for a minute till the onion softens.

Then add carrot, cabbage, red bell pepper, and saute over medium-high heat until tender. Sprinkle some sugar and salt at this stage to keep the veggies colorful & crisp.

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 them off. Serve leftover chapati or roti noodles recipe hot.

Tips to make Chapati Noodles recipe

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 to 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 healthier.

Variations

1. I have used Chings Chilli Soy sauce which is a 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.
2. I have used tomato sauce or ketchup for these roti noodles, but you can also use red chili sauce to make the dish spicy.
3. If you dont have spring onions, you can also garnish them with coriander leaves.
4. If you dont want to make it the indo-Chinese way, you can also add pav bhaji masala with some ketchup, makes a great variation.
5. You can also add veggies like green bell pepper, cauliflower, mushroom, and paneer for extra protein.

Other Kids Favorite Meal Ideas

• Creamy Avocado Pasta
• Spinach Pasta
• Vegetable Hakka Noodles
• Curd Sandwich
• Butternut Squash Pasta
• Mac and Cheese (Instant Pot)

♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥