New Update
| Main ingredients | Refined flour, Noodles, Garlic, Mixed coloured capsicums, Carrot, Purple cabbage, Spring onions with greens, Sugar, Green chilli sauce, Red chilli sauce, Dark soy sauce, Vinegar, Schezwan sauce, Tomato ketchup |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 50-55 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Roti
- 1½ cups refined flour (maida) + for dusting
- 2-3 tablespoons oil + for drizzling
- Salt to taste
- Noodles
- 2 cups boiled noodles
- 1 tablespoon oil + for drizzling
- 1 tablespoon finely chopped garlic
- ½ cup mixed coloured capsicum strips
- ½ small carrot, peeled and cut into thin strips
- 1 cup shredded purple cabbage
- 2 spring onion bulbs, diagonally sliced
- Salt to taste
- ½ teaspoon sugar
- 2 teaspoons red chilli sauce
- 1 teaspoon green chilli sauce
- ½ teaspoon dark soy sauce
- ½ teaspoon veg stock powder
- ½ teaspoon vinegar
- 2 tablespoon chopped spring onion greens
- Sauce
- 2 tablespoon schezwan sauce
- 1 tablespoon tomato ketchup
- ¼ teaspoon dark soy sauce
Method
- Take refined flour in a large bowl, add oil, oil and ¾ cup water and knead into a soft dough. Drizzle some oil and continue to knead for 4-5 minutes. Divide the dough into equal portions and shape each portion into a ball. Cover with a damp muslin cloth and set aside for 10-15 minutes.
- To make the noodles, heat oil in a non-stick wok, add garlic, mix and saute till golden brown.
- Add mixed coloured capsicums, carrot, purple cabbage and spring onion bulbs, mix well and sauté on high heat for 1-2 minutes.
- Add salt, sugar, red chilli sauce, green chilli sauce, dark soy sauce and veg stock powder and mix well.
- Add noodles and toss till well combined. Switch the heat off, add vinegar and mix well. Add spring onion greens and mix.
- To make the sauce, take schezwan sauce in a bowl, add tomato ketchup and dark soy sauce and mix well.
- To make the roti, dust some refined flour on the worktop. Place each dough ball on it and roll it into a thin disc.
- Heat a non-stick tawa. Place one roti at a time on it and cook for 30 seconds on each side. Remove from the tawa and place the rotis on a plate.
- To make each roll, heat 1 teaspoon oil on the same tawa, place a roti on it and cook for a few seconds on each side.
- Place the roti on the worktop and apply some sauce mixture. Place a portion of the noodles on one side, fold in three sides and roll tightly.
- Place these rolls on a serving plate and serve.
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