New Update
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| Main Ingredients | Instant Noodles, Rotis |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 75 grams instant noodles
- 4 rotis
- ½ small yellow capsicum, diced
- ½ small red capsicum, diced
- ½ small green capsicum, diced
- 2 tablespoons sweet corn kernels, boiled
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- A pinch of garam masala powder
- Salt to taste
- 100 grams paneer (cottage cheese), cut into small cubes
- 1 teaspoon ghee
- Frankie masala to sprinkle
- Mint mayonnaise to serve
Method
- Boil sufficient water in a non-stick wok, and add instant noodles, yellow capsicum, red capsicum and green capsicum. Add sweet corn and mix well.
- Add Jain noodles masala, turmeric powder, red chilli powder, garam masala powder and salt and mix well.
- Add cottage cheese and ghee and mix well. Cook till the noodles are done and the mixture becomes a little dry. Switch the heat off and allow it to cool slightly.
- Take a roti apply ghee on it and sprinkle Frankie masala on top. Place a portion of the prepared noodles on top and roll tightly.
- Heat ghee in a non-stick tawa, place the prepared Frankie and drizzle with ghee, roast for 1 minute on both sides and take the Frankie off the heat.
- Wrap with butter paper and serve hot with mint mayo.
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