Schezwan Noodles Chapati Roll Recipe – Quick Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Schezwan Noodles Chapati Roll Recipe – Quick Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, delicious, and satisfying meals. Especially those that feel like a little treat! This Schezwan Noodles Chapati Roll is exactly that – a burst of flavour wrapped up in a warm, comforting chapati. I first made this when my kids were craving something a little different, and it’s been a family favourite ever since. It’s seriously the perfect weeknight dinner or a fun snack for a weekend get-together.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s incredibly fast – ready in under 20 minutes. It’s a fantastic way to use up leftover noodles (though freshly made are amazing too!). And the combination of spicy Schezwan noodles with a soft chapati? Chef’s kiss. It’s a delightful fusion of flavours and textures that’s sure to please everyone. Plus, it’s a fantastic introduction to Indian street food flavours for those who are new to the cuisine.

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 3 tsp oil
• 3 tbsp spring onion, chopped (separate some for garnish!)
• Capsicum (bell pepper), thinly sliced (amount to your liking)
• 1 cup cabbage, shredded
• 2 tsp Schezwan sauce
• Salt to taste (start with ½ tsp and adjust)
• 2 cups noodles, cooked
• 4 chapati (Indian flatbread)
• Butter, for cooking the chapati
• 4 tsp Schezwan sauce (for spreading)
• 4 tsp tomato sauce (for spreading)
• 1 tsp chaat masala

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Schezwan Sauce: You can use store-bought Schezwan sauce, and there are tons of great brands available. Or, if you’re feeling ambitious, you can make your own! Homemade Schezwan sauce lets you control the spice level perfectly. I sometimes add a little extra garlic paste to mine.
• Chapati Flour: Traditionally, chapati is made with whole wheat flour (atta). But you can also use refined flour (maida) for a softer texture. I usually go for a mix of both – it gives you the best of both worlds!
• Chaat Masala: Don’t skip this! It adds a lovely tangy kick that really elevates the flavour. It’s a staple in Indian kitchens for a reason.
• Noodles: Any type of noodles will work, but I find Hakka noodles or even regular wheat noodles hold up best in the roll.
• Capsicum: Feel free to use any colour capsicum you like – red, yellow, or green all work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai or large pan over medium heat. Add the chopped spring onions and sauté until they become fragrant – about a minute.
2. Toss in the thinly sliced capsicum and shredded cabbage. Sauté until they’re slightly tender, but still have a bit of crunch – around 3-4 minutes.
3. Now, add the Schezwan sauce and salt. Give it a good stir, then add the cooked noodles. Mix everything together really well, ensuring the noodles are coated in that delicious sauce.
4. Add the remaining spring onions and mix gently. Take it off the heat and set aside.
5. Time for the chapati! Warm a chapati on a buttered tawa (flat griddle). Spread a generous amount of Schezwan sauce and tomato sauce over the chapati.
6. Place a portion of the noodle mixture in the center of the chapati. Sprinkle with chaat masala.
7. Roll the chapati tightly, like a burrito.
8. Wrap the roll in foil or butter paper. This helps keep it warm and prevents it from getting soggy. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the vegetables – you want them to retain some crunch.
• Make sure your noodles aren’t too sticky, or they’ll be hard to roll.
• Butter the tawa generously to prevent the chapati from sticking.
• Wrapping the rolls in foil or butter paper is key for keeping them warm and preventing sogginess.

Variations

• Vegan Adaptation: Simply use vegan-friendly chapati and ensure your Schezwan sauce doesn’t contain any animal products.
• Gluten-Free Adaptation: Use gluten-free chapati made with a gluten-free flour blend.
• Spice Level Adjustment: For a milder flavour, use less Schezwan sauce or opt for a mild Schezwan sauce. For extra heat, add a pinch of red chilli powder or a dash of hot sauce. My friend, Priya, loves to add a finely chopped green chilli to the noodle mixture!
• Festival Adaptation: These rolls are a fantastic quick snack for celebrations like Diwali or Holi. They’re easy to make in large batches and are always a hit.
• Add Protein: Throw in some shredded chicken, paneer (Indian cheese), or tofu to make it a more substantial meal.

Serving Suggestions

These Schezwan Noodles Chapati Rolls are perfect on their own, but they also pair well with a side of:

• A simple cucumber and tomato salad
• A cooling raita (yogurt dip)
• A cup of masala chai (Indian spiced tea)

Storage Instructions

These rolls are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat them in a microwave or on a tawa, but be aware that the chapati may lose some of its softness.

FAQs

What type of noodles work best for this roll?

Hakka noodles or regular wheat noodles are great choices. They hold their shape well and absorb the sauce nicely.

Can I make the noodles and roll filling ahead of time?

Yes, you can! You can make the noodle filling a day in advance and store it in the refrigerator. Just reheat it before rolling.

How can I adjust the spice level of the Schezwan sauce?

Use less Schezwan sauce for a milder flavour, or add a pinch of red chilli powder for extra heat.

What is the best way to prevent the chapati from becoming soggy?

Wrap the rolls tightly in foil or butter paper. Don’t add too much sauce, and serve them immediately.

Can I bake or air fry the chapati roll instead of cooking it on a tawa?

While traditionally cooked on a tawa, you can lightly bake or air fry the rolled chapati for a crispier texture. Brush with a little butter before baking/air frying.

Enjoy making (and eating!) these delicious Schezwan Noodles Chapati Rolls. Let me know how they turn out in the comments below!