Sireesha Chapati noodles is great way to use up leftover chapati. Kids will also eat it without complaining and it is healthy alternate to the regular noodles. Including mixed vegetables and sesame seeds makes it not only colorful but also healthy.
It is typically prepared as evening snack but can also be easily adapted as a breakfast recipe during the early morning rush hours. This makes a perfect option for lunch and dinner too and also a great for kids lunch box.
The recipe is very easy to prepare and is made very similar to the Chinese or even Indo Chinese noodles recipe. it is a perfect snack or a breakfast recipe to finish off any leftover roti’s from previous night dinner.
Recipe is really simple. Chapatis are rolled and cut into really thin strips and jazz it up with sauces, masalas and veggies. You can use tomato ketchup at the end or replace tomato ketchup with schezwan sauce for spicier version.
VARIATIONS
- You can add vegetables of your choice but make sure you add vegetables which cooks easily.
- You can use broccoli, onion, zucchini, cooked beans or cooked corn etc.
- You can use leftover chapathi / phulka, roti, naan, or even spinach paratha.
- I used homemade, you can use homemade / store bought readymade chapathi too.
- I kind of Indianized this recipe by adding rasam powder but you can certainly skip this step and add tomato ketchup instead.
More recipes you may like
- Bean Macaroni | Cheesy Chili Mac | Chili Mac & Cheese
- Peas Paneer Fried Rice
- Mint Paratha with Fresh Mint Leaves | Pudina Paratha/Chapathi
- Palak/Spinach Paneer Paratha
- Upma Patties/Tikki with Leftover Upma
Chapathi Noodles
Ingredients
- 4 chapthis cut into thin strips
- 2 cups cabbage cut into thin strips
- 1 cup carrot cut into thin sticks
- 1 cup bell pepper cut into thin strips
- ¼ cup sesame oil
- ¼ tsp black pepper
- 1 tsp crushed red pepper
- 1 tsp dried herbs
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp chilly sauce or sriracha
- 1 tsp rasam or sambar powder optional
- 1-2 tbsp tomato ketchup
- 1 tbsp sesame seeds
- spring onions to garnish
Instructions
- Roll and cut the fresh or leftover chapathi or roti into a really thin strips.
- Heat a kadai or pan, add ¼ cup sesame oil. Add 1 tsp jeera / cumin.
- Add veggies of your choice, saute for 5 mins on high flame. Veggies should not loose the crunchiness.
- Add ¼ tsp pepper, 1 tsp crushed red chilly, 1 tsp dried herbs and 1 tsp salt. Mix everything well.
- Add 1-2 tbsp soy sauce, 1 tbsp chilly sauce and 1 tsp rasam powder(optional). Stir and cook for a minute.
- Add cut chapathi noodles, combine well. Cover & cook for 5 mins on medium.
- Add tomato ketchup for kids and mix.
- Garnish with roasted sesame seeds and spring onions.
- Serve as a snack or breakfast or lunch or pack for lunch box when warm.
Notes
- Use your choice of veggies, select quick cook veggies like broccoli, zucchini, onion.
- Veggies should be crunchy before adding spices. Do not cook till soft.
- You may substitute ketchup with schezwan sauce.
- You may substitute soy sauce with coconut aminos.
- Do not use jowar roti.
- Sesame seeds are for added nutrition and crunchiness.
Step by step photo instructions
- Roll and cut the fresh or leftover chapathi or roti into a really thin strips.
2. Heat a kadai or pan, add ¼ cup sesame oil. Add 1 tsp jeera / cumin.
3. Add veggies of your choice, saute for 5 mins on high flame. Veggies should not loose the crunchiness.
4. Add ¼ tsp pepper, 1 tsp crushed red chilly, 1 tsp dried herbs and 1 tsp salt. Mix everything well.
5. Add 1-2 tbsp soy sauce, 1 tbsp chilly sauce and 1 tsp rasam powder(optional). Stir and cook for a minute.
6. Add cut chapathi noodles, combine well. Cover & cook for 5 mins on medium.
7. Add tomato ketchup for kids and mix. (optonal)
8. Garnish with roasted sesame seeds and spring onions.
9. Serve as a snack or breakfast or lunch or pack for lunch box when warm.
