Chapati noodles recipe | Leftover chapathi recipes
By Latha on Dec 28th, 2024
Chapati noodles recipe explained with step by step pictures and a video. Homemade chilli tomato sauce and vegetable chapathi noodles tastes too good and it is a kids friendly recipe. Leftover roti noodles is a kids friendly recipe. Chapati noodles is very easy to prepare and can be served for breakfast or as an evening snacks.
Here I have prepared tomato red chilli sauce and then used it in the noodles recipe. However you are free to replace it with shop bought sauces like tomato sauce, chilli sauce and soya sauce. If you are looking for more kids friendly recipes, then do check my baby corn manchurian and white sauce pasta recipes.
Mixed vegetables, onion, garlic and green chillies are used in this recipe. You can choose the vegetables of your choice and adjust the green chillies as per your spice level.
If you are looking for more Karnataka style ricebath recipes, then do check my easy bisi bele bath, veg pulav, tomato bath, lemon rice, ghee rice, pongal, gorikayi rice bath and vangi bath recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 30 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 4 chapatis
- 5 cloves of garlic
- 1 green chilli
- 1/2 small carrot finely chopped
- 1/4 capsicum finely chopped
- 2 leaves cabbage finely chopped
- 2 spring onion plants chopped (reserve some greens for garnishing)
- 1/2 tsp jaggery (optional)
- 2 tbsp cooking oil
- Salt as per your taste
Ingredients for the sauce: (measuring cup used = 240ml)
- 3 tomatoes
- 2 red chillies
- 1/2 onion
- 1cm length ginger
- 4 cloves of garlic
- Small piece of cinnamon
- 3 cloves
- 1/2 tsp jaggery (optional)
- Salt as per your taste
Instructions for making chapati noodles:
- To begin with let us prepare tomato red chilli sauce. Take chopped tomatoes, red chillies, onion, ginger, garlic, cinnamon and cloves in a container. Cook until soft by adding required water.
- Wait until warm. Discard the cinnamon and cloves.
- Take the cooked ingredients in a mixie jar and grind it by adding required water.
- Filer it to discard the seeds and tomato peels.
- Transfer it into a container. Add salt as per taste.
- Optionally you can add jaggery or sugar as per you taste. Keep it for boiling.
- Boil until non-flowy. You can check it using a plate, it should not flow.
- Cut the leftover chapathis into strips. Do not make it very this, please refer the image or video.
- Next heat 2 tbsp of oil in a frying pan. Add in chopped garlic and slit green chillies. Fry them for a while.
- Next add in finely chopped vegetables.
- Add salt as per taste and 1/4 tsp of jaggery (or sugar). Please note that we need some spring onion greens for garnishing.
- Fry the vegetables until half cooked under high flame. Add the chilli tomato sauce.
- Give it a quick mix. You can add any other sauces of your choice.
- Reduce the flame, add the chapati strips. Give it a quick mix. You can adjust the salt. Also optionally you can add pepper powder and lemon juice.
- Switch off the stove garnish with spring onion greens. Serve it with tomato sauce and enjoy.
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