Chilli Chapati Food

CHAPATI NOODLES RECIPE | CHILLI CHAPATHI RECIPE | ROTI NOODLES RECIPE

Steps:

• firstly, take 5 chapati and roll tight.
• cut into thin strip forming noodles.
• separate the chapati strips and keep aside.
• now in a large kadai heat 3 tsp oil and saute 3 clove garlic and 1 green chilli.
• also, saute ¼ onion and 2 tbsp spring onion.
• further add ½ carrot, ½ cup cabbage and ½ capsicum.
• saute slightly till the vegetables shrink.
• now add 2 tbsp tomato sauce, 1 tbsp vinegar, 1 tbsp soy sauce and ¼ tsp salt.
• mix well making sure sauces are combined well.
• further, add prepared chapati strips, 2 tbsp spring onions and mix gently.
• finally, serve chapati noodles hot or pack to a lunch box.

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

CHILLI CHAPATI

Steps:

• Sift flour and salt into a bowl. Add enough water to make a fairly stiff dough. Add chillies Knead well.
• Roll out on a floured board into a fairly thick curcle. Brush with oil. From the center of the circle, make a cut to one edge. Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times. Divide dough into 4 or 5 balls, and roll each out into a thin circle.
• Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side.
• Serve hot or cold with stew or sauce.