Saturday, June 9, 2018

#607 : The Thai-ish Leftover Chappati Noodle : Recpie

Inspired by "Vada Master" Gopalakrishnan Krishnasamy's post on Facebook, I decided to share this recipe of making best use of the boring old leftover chappati. It is such a chore to think of what to cook for the day. Especially if you have a loaded full time job which requires you to commute for an hour a day and work of for 9 hours a day. I normally plan the menu for the week on Sunday ensuring that my fridge is stocked to boot with vegetables and other necessities. 

Roti/Chapathi is one dish I always prepare in excess - a small planning hack I learnt from my mom. Cooking by itself it easy, while the task of planning for it is maddening. Luckily there are few dishes which can be morphed into something else easily. Idly, Roti, Sambar, Rasam are few such dishes that I can think of. 

To Prepare the The Thai-ish Leftover Chappati Noodle, you need,

1. Chappathi - 5 - medium sized
2. Mushroom - 1 Standard packet 
3. Carrot - 1 Medium sized - peeled, cut into cubes and boiled. 
4. Potato - 2 small sized or 1 big sized - diced and boiled. 
5. Tomato - 1 - Chopped to medium sized pieces. 
6. Onion - 1 Big sized - Chopped finely. 
7. Garlic - 3 medium sized pods. 
8. Ginger - 1 medium sized piece - chopped to juliennes
9. Green chilly - 1 - chopped length wise. 
10. Tomato Sauce - 1 Tablespoon
11. Soy Sauce - 1 Tablespoon
12. Chilli Powder - To taste
13. Garam Masala - 2 tsp
14. Peanuts - Fried 
15. Oil - to temper (Mustard & cumin seeds - 1 tsp each) 

Not the best photograph, but yeah, it tasted good!

Do note that this recipe serves two people comfortably! 

Now, to the method 

1. Once you've chopped all the vegetables and boiled whatever needs to be boiled, cut the chappathi length wise with a scissor. It should end up looking like flat noodles minus the texture and length. 

2. In a Kadaai, heat oil and add mustard, let it crackle, add cumin seeds. Leave for a minute and add onions. Saute until slightly brown. 

3. Add garlic and ginger - saute until the raw smell goes off. Now add tomato and saute till it is cooked well. 

4. Now add mushroom and keep stirring it occasionally. Mushroom normally releases water. Wait till the water evaporates to proceed further. 

5. Once the water evaporates a bit, add the other boiled vegetables. Now add salt, the sauces, garam masala, chilli powder and mix well. 

6. Now add the chappathis and mix well. Turn off the flame and add the roasted peanuts. 

Few pointers 

1. Cook this completely in low to medium flame. 
2. Don't let the water evaporate fully. You just need to ensure that the mushroom is cooked. 
3. Chilli can be replaced with chilli sauce. I prefer natural ingredients to sauces. 
4. Tomato sauce is just to add that zing. Can be skipped.

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5 comments:

  1. That's a great way to make use of left over chapatis.
    #MyFriendAlexa #literarylehareads

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    Replies
    1. Thank you :) Yes, it kind of saves time to prep for lunch!

      Delete
  2. This one is really yummy :)
    I make Chapati Chiwda of the leftover chapati but this version looks super tempting to me :p
    #vigorousreads #MyFriendAlexa

    ReplyDelete
  3. That's the best usage of left over chapatis .I will also try this recipe .

    ReplyDelete