Tiffin Varieties‎ > ‎

Chappathi Noodles


Ingredients
:
Left over Chappathis – 6
Onion – 1 (sliced lengthwise)
Chopped Capsicum & cabbage  – 1 cup approx
Black salt – a pinch
Red chilli powder – ½ teaspoon
Pav bhaji masala - 1 teaspoon 
Turmeric powder - ¼ teaspoon
Salt – ¾ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Oil – 3 tablespoons
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Fennel seeds - ¼ teaspoon
Curry leaves – 5 or 6 leaves

Makes: 2 servings

Method:

  1. Cut chappathis into halves and slice into thin strips.
  2. Heat oil in a deep pan, add ingredients mentioned under tempering.
  3. Add sliced onions along with black salt, pav bhaji masala, turmeric powder and fry for a minute.
  4. Add chopped cabbage and capsicum along with salt and cook keeping closed iwth a lid for a minute.
  5. Add the chappathi noodles and give a good stir to coat the chappathi strips with the masala, cook for a minute or 2.
  6. Garnish with coriander leaves and serve hot.


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