Indian•budget
Roti Noodle
Roti Noodles -leftover roti/bread stir fried with vegetables
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 3 tbsp Cooking oil or ghee
- 3/4 tsp Mustard Seeds / Rai *
- 1/2 tsp Cumin Seeds / Sabut Jeera
- Pinch Asafoetida / Hing powder
Instructions
- 1
Slice chapati into thin and medium size pieces/Juliennes with a sharp knife or can use a scissor.
- 2
Heat oil in a pan and add cumin and mustard seeds
- 3
When cumin become golden then add asafoetida,chopped tomato and salt.
- 4
Cover and cook till tomato become slightly soft.
- 5
Now add carrot,cabbage and capsicum, all the spices and saute till the vegetables become half done.
- 6
Now add 2 tbsp of water in the pan and mix.
- 7
Add the chapati pieces in the masala, stir and mix well .
- 8
Now add lemon juice and fresh coriander.
- 9
Serve hot or pack for kids lunchbox.