1/2 cup plain flour (maida)
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

MethodFor The Roties:

1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water.
2. Divide the dough into equal portions and roll out them,
3. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing:

1. Aloo tikki
   Heat 2 tbl spoon oil in kadahi and add ginger-garlic paste.
2. 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)
3. 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

1. Take one roti and apply schezwan sauce on it then put one aloo tikki and spread in middle part of roti in finger shape.
2. Put the boiled and drained noodles on it and some onions,
3. Garnish with chesse and roll the tikki (fold  and cover)
4. Enjoy !