PREPARATION

1. In a mixing bowl, add 250 grams all purpose flour, 1/2 teaspoon salt, 100 milliliters water and knead it into a smooth soft dough.
2. Add 1 tablespoon oil and tuck the dough well.
3. Rest the dough for 30 minutes.
4. Heat 2 tablespoons oil in a pan, add 280 grams onion paste and fry till it turns golden brown in color.
5. Add 1 1/2 tablespoons ginger garlic paste and saute for 2 - 3 minutes.
6. Then, add 2 teaspoons red chili, 2 teaspoons coriander powder, 2 teaspoons garam masala and stir well.
7. Now, add 230 grams tomato puree and saute for 5 - 7 minutes.
8. Add 1 1/2 tablespoons cashew paste, 3 tablespoons curd, 1 1/2 teaspoons salt and mxi it well.
9. Add 2 tablespoons coriander and mix it again.
10. Then, add 400 grams paneer and mix it well.
11. Cook for another 3 - 5 minutes.
12. Remove it from heat and keep aside.
13. Add 1 teaspoon oil on prepared dough and tuck the dough well.
14. Take a ball from dough and flatten it with the help of rolling pin.
15. Place it on a hot tawa.
16. Cook on moderate heat for 2 - 3 minutes.
17. Flip it gently. Brush it with oil.
18. Flip it again and brush the other side too.
19. Cook till it turns golden brown from both sides.
20. Remove it from heat and place it on a board.
21. Add some onions, sprinkle Frankie masala over it.
22. Place the prepared paneer mixture on it.
23. Roll it tightly and cover it with aluminium foil.
24. 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