Chappathi Noodles / Indian Flatbread Noodles

Noodles made out of Chappathis

Noodles made out of Chappathis

You read it right. We are making chinese style noodles out of leftover chappathis/rotis. Raised an eyebrow. Well, dont blame you.
I had my doubts when I first heard of this Noodle with a twist from my friend, Sonal. She saw a seasoned chef preparing it with such Elan, that she quickly called to share. ‘Yumm it looks’ she says.

My raised eyebrow wouldn’t come down, chappathi noodles was unheard of. I have this Tamil version where you tear the chappathi into small bits and saute with onions and green chilies, to be eaten with cold pachadi(yoghurt flavored with spices). But to make the bread in Chinese style was a first. So I decided to dish it up to clear the fog.

Beckoning enough?

Beckoning enough?

Leftover chappathis are not hard to have. Every once in a while we do have a couple remaining after lunch. So, rummaging through the refrigerator, I find a host of colored veggies. And by now, you must be familiar with my love for fresh produce. For dinner that night, Chinese Chappathi Noodles beckoned me like no other.

Ingredients

  • 3-4 thin chappathis/rotis/Indian flat bread
  • 1 onion, sliced thinly
  • 1/4 cup colored peppers, sliced
  • 1 cup of veggies, sliced thin. I used cabbage,carrot, beans, broccoli, baby corn.
  • 1 tsp ginger garlic paste
  • 1-2 green chilies, sliced length wise – use accordingly
  • 1 spoon oil
  • 1 tsp soya sauce
  • 1/2 tsp vinegar
  • 1 tsp chili sauce
  • 1 tsp tomato ketch up
  • salt to taste
  • pepper powder to taste
  • 1 tbsp spring onion greens

Method

To make noodles out of the flat bread, roll up the chappathis tightly into a pipe like shape, then holding it firm, using a sharp knife, cut into thin noodle like strings.

Now, in a wok, heat the oil up and like traditional noodles we proceed. Saute ginger garlic paste, green chili and onions. Then thow in the colored peppers. Saute. Once done, add the sliced veggies and salt. Sprinkle a few drops of water. Stir fry on high. Once 3/4th done, add the sauces and pepper powder. Mix well. To this add the chappathi strings, and onion greens. Turn the flame on high, toss.

Serve hot.

We were pleasantly surprised with the turn out. Quite similar to veg hakka noodles, this version gave us the satisfaction of chinese along with the health benefits of whole grain, nutritious chappathi.

A big thumbs up to Sonal for sharing this, and yea.. the fogs cleared and the picture looks bright and new.

No guilt with this one.

No guilt with this one.

The chappathi strings resemble more like flat noodles rather than the traditional one. So what about pad thai next time with chappathi? Game anyone?!

Grab a bite!

Grab a bite!

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