PREPARATION

(For Dough)
1. In a mixing bowl, add 155 grams all purpose flour, 100 grams wheat flour, 1 teaspoon salt, 2 tablespoons oil and mix it well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.

(For Noodles)
1. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons garlic and stir well.
2. Then, add 70 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 175 grams bell pepper and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Add 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Add 1 teaspoon vinegar, 1 teaspoon soy sauce, 1 tablespoon ketchup, 1 1/2 tablespoons schezwan sauce and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add 130 grams boiled noodles and mix it well.
9. Cook for another 5 - 7 minutes on medium heat.
10. Remove it from heat and keep aside.

(For Manchurian)
1. In a mixing bowl, add 120 grams cabbage, 70 grams bell pepper, 60 grams carrots, 65 grams bell pepper, 1 teaspoon salt, 1/4 teaspoon black pepper, 30 grams all purpose flour, 30 grams corn flour and mix it well.
2. Take some mixture in your hands and shape it into a ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Heat 1 tablespoon oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic and stir well.
6. Then, add 40 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 50 grams cabbage, 110 grams bell pepper and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar and mix it well.
10. Add 1 teaspoon vinegar, 2 teaspoons soy sauce, 1 tablespoon ketchup, 1 1/2 tablespoons schezwan sauce and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. In a bowl, add 2 teaspoons corn flour, 45 milliliters water and mix it well.
13. Pour the batter into the skillet and mix it well.
14. Now, add the fried manchurian balls in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and keep aside.

(For Roti)
1. Take a ball from dough and dust it with flour.
2. Flatten it with the help of a rolling pin.
3. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
4. Flip it gently.
5. Brush it with ghee.
6. Flip it again and brush the other side too.
7. Cook until it turns golden brown in color from both sides.
8. Remove it from heat.

(For Noodle & Manchurian Frankie)
1. Place the roti on a board.
2. Add some schezwan sauce on it and spread it evenly.
3. Then, add the prepared noodles on it.
4. Now, add the prepared manchurian on top of it.
5. Garnish some onions and purple cabbage on top of it.
6. Fold it tightly and cover it with aluminium foil.
7. Serve hot.

Achari Paneer Frankie

Servings - 2 - 3

INGREDIENTS
Coriander seeds - 2 teaspoons
Black sesame seeds - 2 teaspoons
Fennel seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Fenugreek seeds - 2 teaspoons
Dry red chili - 6
Turmeric - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
All purpose flour - 135 grams
Wheat flour - 130 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 190 milliliters
Yogurt - 240 grams
Ginger garlic paste - 1 tablespoon
Blended masala - 2 tablespoons
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Paneer - 380 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Green chili - 1 teaspoon
Onions - 100 grams
Bell pepper - 60 grams
Coriander - 1 tablespoon
Marinated paste - 80 grams
Salt - 1/4 teaspoon
Lemon juice - 1 tablespoon
Oil - for brushing
Ketchup - to taste