The name – roti masala noodles – might make you go whaaat?! We aren’t surprised, because when you want to create something fabulous with leftovers, the name is bound to be intriguing. Call it chappati chopsuey if you will. The truth is this is definitely one of the best ways to use leftover chappatis. Let’s get rolling.
5 leftover chapattis , cut into long strips
1/2 cup sliced onions
1/2 cup sliced capsicum
1 tsp finely chopped garlic (lehsun)
1/2 cup sliced tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
1/2 tsp garam masala
2 tsp low-fat butter
Salt to taste
For the garnish
2 tbsp finely chopped coriander (dhania)
2 tsp lemon juice
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for one to two minutes.
Sprinkle a little water to avoid the onions from burning.
Add the capsicum and garlic and sauté on a medium flame for one minute.
Add the tomatoes, turmeric powder, chilli powder and 1 tbsp of water, mix well and cook on a medium flame for one to two minutes.
Add the black salt, garam masala and salt mix well and cook on a medium flame for one minute, while stirring occasionally.
Add the chapatti strips, mix well and cook on a medium flame for one minute.
Remove from the flame and squeeze out the lemon and serve immediately garnished with coriander.
Here’s the video with cooking tips: