Скачать или смотреть Street Style Noodle Frankie | मसालेदार चाइनीज़ रोल अब घर पर | Chef Ajay Chopra

Street Style Noodle Frankie | मसालेदार चाइनीज़ रोल अब घर पर | Chef Ajay Chopra

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Craving something spicy and packed with flavor? Try this Street Style Noodle Frankie a fusion twist combining Indian frankie and Chinese noodles! Perfect for lunch, dinner, or a fun party snack.
This easy recipe brings roadside-style taste right to your kitchen. You won’t believe how tasty it turns out!

Portion servings: 4-5 pax
Preparation time: 15 mins
Cooking time: 50 mins

Ingredients:

For schezwan sauce:
Oil 2 tbsp
Garlic chopped 2 tbsp
Ginger chopped 1 tsp
Star anise 1 pc
Boiled red chilli paste 1 cup
Water as required
Ketchup 1 tbsp
Red chilli sauce 1 tbsp
Vinegar 1 tbsp
Salt 1 tsp
MSG ½ tsp

For Frankie base roti:
Refined flour 1 cup
Salt ½ tsp
Sugar ½ tsp
Water as required
Oil 1 tbsp

For schezwan noodles:
Oil 1 tbsp
Cabbage shredded 1 cup
Capsicum julienne 1 cup
Onion sliced ½ cup
Boiled noodles 2 cups
Salt ½ tsp
MSG ¼ tsp
Schezwan chutney 3 tbsp

For assembling:
Mayonnaise as required
Schezwan chutney as required
Schezwan noodles
Cabbage shredded
Onion sliced
Spring onion chopped

Method:

Schezwan Sauce:
Start by heating oil in a pan.
Add chopped garlic and ginger and sauté until fragrant. Drop in star anise and continue to stir.
Add the boiled red chilli paste and cook it out until the rawness is gone and oil starts to release.
Add a splash of water to control the consistency.
Stir in tomato ketchup, red chilli sauce, and vinegar.
Season with salt and a pinch of MSG.
Let it simmer until the sauce is thick, vibrant, and glossy. Remove from heat and allow to cool.

Frankie Base Roti (Half-Cooked):
In a bowl, mix refined flour with salt and sugar.
Add water gradually and knead into a soft, smooth dough.
Rest it for 15–20 minutes covered with a damp cloth.
Divide into equal portions and roll into thin rotis.
Heat a tawa and cook each roti only till 70% done—there should be light brown spots but not fully golden.
This ensures it stays soft when reheated later.
Stack the half-cooked rotis one over the other, placing tissue or a damp cloth in between to prevent sticking and drying.

Schezwan Noodles:
Heat oil in a wide wok or pan.
Add shredded cabbage, capsicum, and sliced onion.
Stir-fry on high flame while keeping the vegetables crunchy.
Add the boiled noodles and toss everything together. Season with a little salt and MSG.
Add a few spoonfuls of prepared schezwan chutney and mix well until noodles are evenly coated and spicy.
Cook briefly, then remove from heat and let it cool a bit before using.

Assembly & Final Cooking of Frankie:
Place one half-cooked roti on a hot tawa, now add a touch of oil and cook it on both sides until fully done and golden brown.
While it’s still on the tawa, spread a thin layer of mayonnaise in the center, followed by a little schezwan chutney.
Add a generous line of the prepared schezwan noodles.
Top with a handful of shredded cabbage, some sliced onion, and a sprinkle of chopped spring onion.

Fold the sides of the roti over the filling and roll it into a tight wrap.
Lightly toast the Frankie on the tawa again with a little more oil to seal and crisp it from outside.
Remove, cut in half if desired, and serve hot. Wrap in butter paper for a classic street-style look.

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