Ingredients

• Boiled and Fried Wai Wai noodles- 50 gm
• cabbage julienne- 0.025 gm
• carrot julienne- 0.025 gm
• onion julienne- 0.025 gm
• Coloured peppers julienne- 0.025 gm
• coriander powder- 0.005 gm
• fresh coriander- 0.005 gm
• fresh chop chillies- 0.005 gm
• Ketchup- 0.050 gm
• Salt- 0.005 gm
• chaat masala- 0.005 gm

For Kathi

• Refined Flour- 0.100 gm
• salt – 0.005gm
• sugar – 0.005 gm
• Water- 0.010 ml
• oil/ghee/butter- 0.010 ml

Procedure:

• In a pan sauté all the vegetable and add coriander powder, finishing with tomato ketchup and lemon juice. Allow the mixture to cool.
• Meanwhile knead a soft dough for kathi roll and allow to rest for about an hour.
• Make roomali with the dough.
• Just before filling the mixture in the wrap put crunchy noodles into the mixture with a touch of soya sauce.
• Wrap the mixture tightly, make sure it doesn’t tear off.
• Carefully on a griddle sear the kathi roll with some grease or butter.
• Cut the kathi roll and serve it along with hot garlic or tomato ketchup. Garnished with coriander and lemon wedge on side with some onion rings.

Note*: You can also add Paneer to the filling.