Desi Noodle Frankie

Ingredients

• Oil – 1 tbsp
• Garlic – 1 tbsp, finely chopped
• Ginger – 1 tsp, finely chopped
• Onion – ½ cup, finely chopped
• Capsicum – ½ cup
• Cabbage – ½ cup
• Carrot – ¼ cup
• Salt – to taste
• White pepper – ½ tsp
• Boiled noodles – 2 cups
• Schezwan sauce – 1 tbsp
• Red chilli sauce – 1 tbsp
• Ketchup – 1 tbsp
• Vinegar – 1 tsp
• Soy sauce – 1 tsp
• Fresh coriander, as shown
• Kashmiri red chilli powder – 3 tbsp
• Turmeric powder – 1 tsp
• Coriander powder – 2 tbsp
• Black salt – 1½ tbsp
• Anardana powder – 1 tbsp (optional)
• Amchur powder – 3 tbsp
• Cumin powder – 1 tbsp
• Garam masala – 2 tsp
• Black pepper – ½ tsp
• Salt – ½ tsp
• Maida – 1 cup
• Oil – 1 tsp
• Salt – to taste
• Water – as required
• Mayo, as shown
• Cheese, as shown

Steps

1. Noodles: sauté garlic, ginger and vegetables in oil. Add salt, white pepper, noodles and all the sauces. Toss well and finish with coriander.
2. Frankie masala: add all the spices to a mixer and pulse to combine.
3. Maida roti: knead everything into a soft dough. Rest for 5–10 minutes, roll into thin rotis and half-cook on both sides. Use immediately or store for later (you can also fully cook and use immediately).
4. Assembly: cook the roti with a little oil. Spread mayo and Schezwan sauce, then frankie masala. Add noodles, cheese, onion and cabbage, followed by more masala. Roll and cook on both sides until crisp.

The reel

via @shanuonthego

Tips

• Taste for salt before it leaves the pan. The pinch is easy to miss.
• Keep ginger and garlic moving in the oil so they toast instead of burn.
• Warm the bowl. A hot dish on a cold plate goes quiet in a minute.

Questions