PREPARATION

1. Take a skillet, add 1 litre water, 1/2 teaspoon salt, 1 teaspoon oil, 140 grams noodles and mix it well.

2. Bring it to a boil.

3. Boil for 5 - 7 minutes on medium heat.

4. Remove it from heat and drain the noodles

5. Transfer this into a mixing bowl, add 2 tablespoons corn flour and mix it well.

6. Transfer this into a tray and spread it evenly.

7. Dry for 30 minutes.

8. Heat 30 milliliters oil in a skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir well.

9. Then, add 30 grams spring onions and mix it well.

10. Add 35 grams onions and fry till translucent or until it turns golden brown in color.

11. Now, add 100 grams bell pepper, 90 grams sweet corn and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 40 grams ketchup, 40 grams red chili sauce, 60 grams schezwan sauce and mix it well.

14. Cook for 3 - 5 minutes on medium heat.

15. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

16. Then, add 60 milliliters water and mix it well.

17. Now, add 150 grams paneer and mix it again.

18. Cook for 5 - 7 minutes on medium heat.

19. Remove it from heat and keep aside.

20. Heat sufficient oil in a skillet.

21. Take a portion of noodles and put them into the deep fryer strainer into a circular shape like nest.

22. Fry until it turns golden brown and crispy.

23. Remove it from heat and drain it on an absorbent paper.

24. Add the prepared paneer stuffing in it.

25. Garnish with spring onions.

26. Serve.