PREPARATION

1. In a mixing bowl, add 250 grams wheat flour, 130 grams scrambled tofu, 1 teaspoon chilli flakes, 2 tablespoons oil, 175 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 - 25 minutes.
3. Take a ball from dough and dust it with flour.
4. Flatten it with the help of a rolling pin.
5. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
6. Flip it gently.
7. Cook until it turn golden brown in color from both sides.
8. Remove it from heat and place it on a board.
9. Roll the roti and cut it into thin long strips. Keep aside.
10. Heat 2 tablespoons oil in a heavy skillet, add 2 tablespoons garlic, 3 green chili and stir well.
11. Then, add 25 grams onions and fry till translucent.
12. Now, add 125 grams bell pepper and mix it well.
13. Cook for 8 - 10 minutes on medium heat.
14. Add 30 grams carrots, 70 grams spring onions and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 1/4 teaspoons salt, 1/4 teaspoon black pepper and mix it well.
17. Add 1 tablespoon soy sauce, 1 teaspoon vinegar, 2 teaspoons red chili sauce, 1 1/2 tablespoons ketchup and mix it well.
18. Now, add the roti noodles in it and mix it well.
19. Cook for 8 - 10 minutes on medium heat.
20. Remove it from heat.
21. Garnish with spring onions.
22. Serve.