
Veggie Frankie
Ingredients
For The Roties:
1/2 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For the stuffing:1 cup noodles
2 boiled potatoes (mashed)
2 Onions (cut into half circle shape)
1 tomato (chopped)
1 capsicum (chopped)
chilly powder
schezwan sauce
soya sauce ( 1 tbl spoon)
salt
black paper, chat masala
ginger-garlic paste
Cheese
2 boiled potatoes (mashed)
2 Onions (cut into half circle shape)
1 tomato (chopped)
1 capsicum (chopped)
chilly powder
schezwan sauce
soya sauce ( 1 tbl spoon)
salt
black paper, chat masala
ginger-garlic paste
Cheese
MethodFor The Roties:
- Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water.
- Divide the dough into equal portions and roll out them,
- Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
For the stuffing:
- Aloo tikki
Heat 2 tbl spoon oil in kadahi and add ginger-garlic paste. - Fry for 2 mins, then add mashed potatoes, chopped tomato and capsicum, add half of the onion (half of the onion we need at the time of serving)
- Add chilly powder, salt, black paper and make a good mixture, make tikkies of equal shapes and keep them aside. Part 1 is completed.
- Noodles
1 packet noodles, maggi noodles are used in this recipe, however click here to see warning on using Nestle Maggi Products - Boil noodles in hot water and add schezwan sauce and soya sauce (DON’T ADD MAGGI MASALA) Part 2 is completed.
HOW TO SERVE
- Take one roti and apply schezwan sauce on it then put one aloo tikki and spread in middle part of roti in finger shape.
- Put the boiled and drained noodles on it and some onions,
- Garnish with chesse and roll the tikki (fold and cover)
- Enjoy !
Parsi Cuisine
Jun 6, 2015, 4:22 pmIt is such a good compliment coming from you Peri ! I recently added your cookbooks and listed you in my author list for Amazon Shop.
Peri’s Spice Ladle
Jun 6, 2015, 3:48 pmExcited to see one of my childhood favorites in a veggie version…Great recipe, Rita:)