Abbas and I are both rice freaks. So we used to buy meager amount of Wheat Flour which I used for making Puris on weekends. Now that the kids love Chapathis, I end up with a comparatively larger supply of Atta. Mantam love Chapathis. And I never liked making chapathis but for their sake, I have no choice but to oblige. At times, chapathis are left over and no-one wants to eat a re-heated one in the next meal. One such day, I made these Chapathi Noodles inspired by Rak’s Kitchen and it was gobbled down in a jiffy.
This is how I made it:
Chapathis – 3
Veegies – 1/2 cup, sliced to thin long juliennes(Carrot, Beans, cabbage, capsium, spring onions)
Onion – 1 medium, sliced
Tomato sauce – 1 tbsp
Soya sauce – 1 tsp
Green chilli sauce – as per taste
Maggi cube – 1
Salt – to taste
Pepper powder – to taste
Scrambled eggs – 2 (optional)
Oil – tbsp
1. Stack chapathis and cut them into quarters. Now cut each stacked quarter into thin long stripes.
2. Heat oil in a pan. Add onions and saute for 2 mins.
3. Now add all the veggies and saute for another 2-3 mins. Add rest of the ingredients, chapathi strips and toss them well so that all sauces and veggies are uniformly mixed with noodles.
Since soya souce, chapathi and tastemaker/cubes have salt in it, be careful while adding extra salt.