Chinese fried chapati snacks. The aroma which arises while cooking Indo-chinese Fried Chapati (Use of leftover Chapati) is just too tempting. Cooking Indo-chinese Fried Chapati (Use of leftover Chapati)at home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. Bing is a wheat flour-based Chinese food with a flattened or disk-like shape.

The term is Chinese but may also refer to flatbreads or cakes. Roti sandwich or chapati sandwich is a delicious and healthy snack for breakfast or evening. Especially people who are on diet or want non fried snacks this recipe is for you guys as we have used. You can have Chinese fried chapati snacks using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chinese fried chapati snacks

It's 2 of chapatis.
Prepare 1 of onion.
You need 1 of capsicum.
Prepare 1 of tomato.
It's 1 tsp each of vinegar,soy sauce.
Prepare 2 tbsp of tomato ketch up and red chilli sauce.
It's as needed of oil.

I made chapati for the first time at the weekend using this recipe as a guide. Take a baking tray and line it with aluminum foil. Place the cut rotis on it and brush. Another handy tip for using old chapatis is to convert them into mock bhakris (crispy savory flatbread).

Chinese fried chapati snacks step by step

First heat oil saute onion,tomato and capsicum on high flame.
Add soy sauces,vinegar and both ketch up,chilli sauce.
Add chapati pieces and mix well and serve..

To do that, simply heat a pan or griddle and toast the chapatis on it. When it is almost done, brush it lightly with butter or ghee and sprinkle the bread with a mix of equal parts of red chili, turmeric, coriander, and cumin powders as well as salt to taste. Youtiao, is a long golden-brown deep-fried strip of dough commonly eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar.