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chapati noodles served on a plate garnished with spring onions
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4.67 from 9 votes

Chapati Noodles (Roti Noodles)

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.
Course Main Course, Snack
Cuisine Indian, Indian-Chinese
Keyword chapati noodles, healthy noodles recipe, leftover roti recipes, roti noodles
Diet Vegan, Vegetarian
Method Stovetop
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1
Calories 288kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250 ml

  • 2 chapatis/roti
  • ¼ cup onion thinly sliced
  • ¼ cup carrot cut into thin strips
  • ¼ cup red bell pepper cut into thin strips
  • ¼ cup cabbage
  • 2 tablespoon white spring onion (optional)
  • 2 garlic cloves minced
  • 2 green chili 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

Instructions

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

Notes

 Tips:

  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 more healthy.

Variations:

  1. 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.
  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 with coriander leaves.
  4. If you dont want to make it 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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator

Nutrition

Calories: 288kcal | Carbohydrates: 46g | Protein: 8.3g | Fat: 8.5g | Sodium: 66mg | Fiber: 8.3g