INGREDIENTS
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