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Chapatti Noodle Cutlets Recipe

Chapatti Noodle Cutlets is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • For Chapattis:
  • Wheat flour - 5 fistfuls
  • Salt to taste
  • water
  • For Noodle filling:
  • 100 g - boiled noodles
  • 3 - medium sized Potatoes peeled and chopped to small pieces
  • 100 g - French beans finely chopped
  • 100 g - Carrots peeled and finely chopped
  • 2 fistful - Green peas
  • 2 - medium sized red tomatoes' puree
  • Salt to taste
  • Cumin powder-1 tsp
  • Coriander powder-1 tsp
  • Garam Masala powder-1tsp
  • Turmeric powder -1/2 tsp
  • Chilli powder - 1 tsp
  • Coriander leaves finely chopped for garnishing
  • cooking oil - 3-4 tbsp
  • Clarified butter/ghee as required.
  • How to Make Chapatti Noodle Cutlets:

    1. Mix ingredients and prepare a soft dough for chapattis and keep ready.
    2. This will make about 10-12 chapattis. Take a pan and add cooking oil and heat it.
    3. When oil becomes hot add all the masala powders and stir for 3-5 mins.
    4. When the raw smell of the masala powder vanishes, add all the vegetables and cook on low flame (as far as possible without water).
    5. After vegetables are cooked, add tomato puree and salt to taste.
    6. Care should be taken while adding salt as some noodles have salt and some do not.
    7. Once the tomato puree mixes well with vegetables, gradually and gently add the boiled noodles to this mixture.
    8. Mix gently to ensure that noodles do not get smashed and become pulp.
    9. After noodles are evenly coated with spices and vegetables remove from fire and let it cool down.
    10. Meanwhile take the wheat dough and start rolling out chapattis.
    11. After you roll out the chapatti, place 1-2 tbsp. of the noodle filling in the centre of the chapatti and cover it by bringing all its edges to the centre.
    12. Now it will resemble a rectangle shape.
    13. Slightly pat it with the spatula.
    14. Place this rectangle chapatti on the hot tawa and roast it.
    15. Add little ghee over it and then turn it on to the other side and again add little ghee. (Follow the same process for other chapattis).
    16. Remove from tawa.
    17. Serve with cold tomato ketchup.


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