Peri Peri Vegetable Frankie
Servings - 2 - 3
INGREDIENTS

All purpose flour - 150 grams
Wheat flour - 150 grams
Salt - 1 teaspoon
Oil - 1 tablespoon
Water - 200 milliliters
Butter - 40 grams
Bell pepper - 400 grams
Paneer - 150 grams
Salt - 1 teaspoon
Black pepper - 3/4 teaspoon
Peri peri sauce - 70 grams
Mayonnaise - 80 grams
Peri peri sauce - to taste
PREPARATION
1. In a mixing bowl, add 150 grams all purpose flour, 150 grams wheat flour, 1 teaspoon salt, 1 tablespoon oil, 200 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
3. Heat 40 grams butter in a skillet, add 400 grams bell pepper and mix it well.
4. Cook for 7 - 10 minutes on medium heat.
5. Then, add 150 grams paneer, 1 teaspoon salt, 3/4 teaspoon black pepper and mix it well.
6. Cook for another 5 - 7 minutes on medium heat.
7. Now, add 70 grams peri peri sauce, 80 grams mayonnaise and mix it again.
8. Cook for another 3 - 5 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Take a ball from dough and flatten it with the help of a rolling pin.
11. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes flip it gently.
12. Cook until it turns golden brown in color from both sides.
13. Remove it from heat and place it on a board.
14. Spread the peri peri sauce over it.
15. Place the prepared stuffing on it.
16. Roll it and wrap with aluminium foil.
17. Serve hot.
Noodle Frankie
Servings - 2 - 3
INGREDIENTS
All purpose flour - 165 grams
Wheat flour - 100 grams
Salt - 1/2 teaspoon
Oil - 2 teaspoons
Water - 150 milliliters
Butter - for brushing
Butter - 2 tablespoons
Garlic - 1 tablespoon
Bell pepper - 120 grams
Carrot - 120 grams
Cabbage - 120 grams
Schezwan sauce - 235 grams
Boiled noodles - 500 grams
Salt - 1 teaspoon
Red chili sauce - to taste
Cabbage - to taste
Onions - to taste
Processed cheese - to taste
Chaat masala - to taste
PREPARATION
1. In a mixing bowl, add 165 grams all purpose flour, 100 grams wheat flour, 1/2 teaspoon salt, 2 teaspoons oil and mix it well.
2. Add 150 milliliters water and knead it into a smooth soft dough.
3. Take a ball from dough and flatten it with the help of rolling pin.
4. Place it on a hot tawa.
5. Then apply some butter on top of it.
6. Flip it gently and cook for another 2 - 3 minutes and apply some butter on this side too.
7. Cook till golden brown from both sides.
8. Heat 2 tablespoons butter in a pot, add 1 tablespoon garlic and saute till it turns golden brown in color.
9. Add 120 grams bell pepper, 120 grams carrot, 120 grams cabbage and mix it well.
10. Saute the veggies for 5 - 7 minutes.
11. Then, add 235 grams schezwan sauce and mix it well.
12. Now, add 500 grams boiled noodles, 1 teaspoon salt and mix it well.
13. Cook for 3 - 5 minutes.
14. Remove it from heat and keep aside.
15. Place the roti on a board and apply red chili sauce on it.
16. Top with cabbage, onions, prepared noodles, processed cheese.
17. Sprinkle chaat masala on top of it.
18. Roll it and wrap with aluminium foil.
19. Serve hot.
