Roti Noodle
Roti Noodles -leftover roti/bread stir fried with vegetables
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Kids Friendly, snacks/starters, Tiffin recipes
Cuisine: Indian
Keyword: roti noodles
Servings: 4 person
Author: Anjana Chaturvedi
- 2 Leftover Chapati/Roti
- 1/2 cup Cabbage / Patta Gobhi shredded
- 1/2 cup Carrot / Gajar grated
- 1/2 cup Bell Peppers / Capsicum / Shimla Mirch sliced
- 1 cup Tomatoes / Tamatar chopped
- 1 tsp Red Chili Powder/ Laal Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Pav bhaji masala
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 2 tsp Lemon Juice / Nimbu Ka Ras
- To Taste Salt / Namak
- 2 tbsp Water / Paani
Tempering/ tadka
- 3 tbsp Cooking oil or ghee
- 3/4 tsp Mustard Seeds / Rai *
- 1/2 tsp Cumin Seeds / Sabut Jeera
- Pinch Asafoetida / Hing powder
Slice chapati into thin and medium size pieces/Juliennes with a sharp knife or can use a scissor.
Heat oil in a pan and add cumin and mustard seeds
When cumin become golden then add asafoetida,chopped tomato and salt.
Cover and cook till tomato become slightly soft.
Now add carrot,cabbage and capsicum, all the spices and saute till the vegetables become half done.
Now add 2 tbsp of water in the pan and mix.
Add the chapati pieces in the masala, stir and mix well .
Now add lemon juice and fresh coriander.
Serve hot or pack for kids lunchbox.