Chinese Bhel
Prep. : 15 Mins
Cook : 20 Mins
Total Time :
35 Mins
Cuisine : Chinese
Servings : serve - 2
Homemade rotis – 2-3
Chopped garlic – 1 tbsp
Chopped ginger – 1 tbsp
Sliced onions – ¼ cup
Julienned Carrots – ¼ cup
Shredded cabbage- ¼cup
Salt & pepper to taste
Ketchup – 1 tbsp
Soy sauce – 1 tsp
Chilli sauce – 1 tsp
Chilli flakes- ½ tsp
Oil -1 & 1/2 tbsp
- Cut the homemade chapati into thin slices to make them look like noodles. I have used a pizza cutter, but you can use a knife or a pair of scissors too.
- Heat about 1 tbsp of oil in a pan & add the chapati noodles. Cook till it becomes golden color and crispy.
- Remove & keep the crispy noodles on an absorbent paper so that the excess oil is absorbed.
- In the same pan add oil. Once hot add chopped garlic & ginger, sauté for 1min. Add sliced onion carrots and cook it for 2-3 mins on high flame.
- Season with salt & black pepper.
- Add chilli flakes, ketchup, red chilli sauce.
- Add shredded cabbage, and toss it well. We add the cabbage in the end so that it doesn’t become soggy & stays crunchy.
- Once all ingredients are combined we’ll switch off the flame.
- In a tiffin box pack Chapati noodles and veggies mixture separately.
- When ready to eat. Mix the two, garnish with spring onion greens & enjoy.
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