Desi Noodle Frankie
Dive into the delightful world of the Desi Noodle Frankie, a beloved Indian street food that brings together the best of both worlds! Imagine savory noodles bursting with flavor, all cozily tucked inside a warm, spiced flatbread. With a touch of tangy chutney and a sprinkle of fresh veggies, this dish is sure to satisfy your cravings for something truly unique and delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cabbage – ½ cup (120 ml)
- Carrot – ¼ cup (60 ml)
- Garlic – 1 tbsp, finely chopped (15 ml)
- Ginger – 1 tsp, finely chopped (5 ml)
- Onion – ½ cup, finely chopped (120 ml)
- Water – as required
🫙Pantry Staples(3)
- Boiled noodles – 2 cups (480 ml)
- Oil – 1 tbsp (15 ml)
- Oil – 1 tsp (5 ml)
🧂Spices & Seasonings(10)
- Black pepper – ½ tsp (2.5 ml)
- Black salt – 1½ tbsp (22.5 ml)
- Coriander powder – 2 tbsp (30 ml)
- Cumin powder – 1 tbsp (15 ml)
- Fresh coriander
- Garam masala – 2 tsp (10 ml)
- Salt – to taste
- Salt – ½ tsp (2.5 ml)
- Turmeric powder – 1 tsp (5 ml)
- White pepper – ½ tsp (2.5 ml)
🍯Sauces & Condiments(3)
- Ketchup – 1 tbsp (15 ml)
- Soy sauce – 1 tsp (5 ml)
- Vinegar – 1 tsp (5 ml)
📦Other(7)
- Amchur powder – 3 tbsp (45 ml)
- Anardana powder – 1 tbsp (optional) (15 ml)optional
- Capsicum – ½ cup (120 ml)
- Kashmiri red chilli powder – 3 tbsp (45 ml)
- Maida – 1 cup (240 ml)
- Red chilli sauce – 1 tbsp (15 ml)
- Schezwan sauce – 1 tbsp (15 ml)
Nutrition (per serving)
Calories
180
Protein
4g
Carbs
28g
Fat
6g
👨🍳 Instructions
- 1
Sauté garlic, ginger, and vegetables in oil. Add salt, white pepper, noodles, and all the sauces. Toss well and finish with coriander.
- 2
Add all the spices to a mixer and pulse to combine.
- 3
Knead maida, oil, and salt into a soft dough. Rest for 5–10 minutes, roll into thin rotis, and half-cook on both sides.
- 4
Cook the roti with a little oil. Spread mayo and Schezwan sauce, then Frankie masala. Add noodles, cheese, onion, and cabbage, followed by more masala. Roll and cook on both sides until crisp.
💡 Pro Tips
- ✓Boil noodles to 85-90% doneness (slightly al dente) before the stir-fry step because they'll continue cooking 2-3 minutes during tossing with hot sauce and oil, preventing mushiness.timing85-90% doneness, 2-3 minutes additional cooking
- ✓Half-cook the roti at 375°F for 45-60 seconds per side to gelatinize starches without browning, creating a pliable base that won't crack during filling and final cooking.technique375°F, 45-60 seconds per side
- ✓Chop vegetables to 4-5mm uniform dice and add them in two stages: onion and garlic first (30 seconds), then capsicum/cabbage/carrot together (2 minutes) so softer vegetables don't become mushy before noodles are tossed.technique4-5mm dice, 30 seconds + 2 minutes staggered
- ✓Use 1.5 tbsp oil total for noodle filling (not 1 tbsp) because vegetables release ~15% moisture during cooking, and extra oil ensures proper emulsification of sauces and prevents sticking to the roti.ingredient1.5 tbsp oil, 15% vegetable moisture release
- ✓Toast the half-cooked roti at 400°F for 2-3 minutes on the final cook (both sides combined) with minimal oil to achieve 12-15% surface moisture loss, creating crispness without drying the interior.timing400°F, 2-3 minutes total, 12-15% moisture loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Desi Noodle Frankie
Dive into the delightful world of the Desi Noodle Frankie, a beloved Indian street food that brings together the best of both worlds! Imagine savory noodles bursting with flavor, all cozily tucked inside a warm, spiced flatbread. With a touch of tangy chutney and a sprinkle of fresh veggies, this dish is sure to satisfy your cravings for something truly unique and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Cabbage – ½ cup (120 ml)
- Carrot – ¼ cup (60 ml)
- Garlic – 1 tbsp, finely chopped (15 ml)
- Ginger – 1 tsp, finely chopped (5 ml)
- Onion – ½ cup, finely chopped (120 ml)
- Water – as required
🫙Pantry Staples(3)
- Boiled noodles – 2 cups (480 ml)
- Oil – 1 tbsp (15 ml)
- Oil – 1 tsp (5 ml)
🧂Spices & Seasonings(10)
- Black pepper – ½ tsp (2.5 ml)
- Black salt – 1½ tbsp (22.5 ml)
- Coriander powder – 2 tbsp (30 ml)
- Cumin powder – 1 tbsp (15 ml)
- Fresh coriander
- Garam masala – 2 tsp (10 ml)
- Salt – to taste
- Salt – ½ tsp (2.5 ml)
- Turmeric powder – 1 tsp (5 ml)
- White pepper – ½ tsp (2.5 ml)
🍯Sauces & Condiments(3)
- Ketchup – 1 tbsp (15 ml)
- Soy sauce – 1 tsp (5 ml)
- Vinegar – 1 tsp (5 ml)
📦Other(7)
- Amchur powder – 3 tbsp (45 ml)
- Anardana powder – 1 tbsp (optional) (15 ml)optional
- Capsicum – ½ cup (120 ml)
- Kashmiri red chilli powder – 3 tbsp (45 ml)
- Maida – 1 cup (240 ml)
- Red chilli sauce – 1 tbsp (15 ml)
- Schezwan sauce – 1 tbsp (15 ml)
Nutrition (per serving)
Calories
180
Protein
4g
Carbs
28g
Fat
6g
👨🍳 Instructions
- 1
Sauté garlic, ginger, and vegetables in oil. Add salt, white pepper, noodles, and all the sauces. Toss well and finish with coriander.
- 2
Add all the spices to a mixer and pulse to combine.
- 3
Knead maida, oil, and salt into a soft dough. Rest for 5–10 minutes, roll into thin rotis, and half-cook on both sides.
- 4
Cook the roti with a little oil. Spread mayo and Schezwan sauce, then Frankie masala. Add noodles, cheese, onion, and cabbage, followed by more masala. Roll and cook on both sides until crisp.
💡 Pro Tips
- ✓Boil noodles to 85-90% doneness (slightly al dente) before the stir-fry step because they'll continue cooking 2-3 minutes during tossing with hot sauce and oil, preventing mushiness.timing85-90% doneness, 2-3 minutes additional cooking
- ✓Half-cook the roti at 375°F for 45-60 seconds per side to gelatinize starches without browning, creating a pliable base that won't crack during filling and final cooking.technique375°F, 45-60 seconds per side
- ✓Chop vegetables to 4-5mm uniform dice and add them in two stages: onion and garlic first (30 seconds), then capsicum/cabbage/carrot together (2 minutes) so softer vegetables don't become mushy before noodles are tossed.technique4-5mm dice, 30 seconds + 2 minutes staggered
- ✓Use 1.5 tbsp oil total for noodle filling (not 1 tbsp) because vegetables release ~15% moisture during cooking, and extra oil ensures proper emulsification of sauces and prevents sticking to the roti.ingredient1.5 tbsp oil, 15% vegetable moisture release
- ✓Toast the half-cooked roti at 400°F for 2-3 minutes on the final cook (both sides combined) with minimal oil to achieve 12-15% surface moisture loss, creating crispness without drying the interior.timing400°F, 2-3 minutes total, 12-15% moisture loss