Boil 1 ltr water to boiling point.add noodles ,switch off the flame and close the vessel for 15 mins.
In the mean time boil water and blanch cauliflower for 1 min,drain water and grate them finely.
In kadai heat 1 tsp butter ,add grated cauliflower and saute in high heat till golden brown.
Remove half of cauliflower to a plate and saute balance to dark brown, till crisp.keep them seprately.
In pan heat 1 tsp butter again and add cumin, garlic, dry red chillies and fry till dark golden brown , grind them to fine powder.
In same pan heat balance 1 tsp butter ,add finely chopped onion, curry leaves saute till onions get caramalised
Add grind masala,saute once ,add fried cauliflower ,salt and mix well.when masalas incorporate well with other ingredients, remove from flame.
Mix maida, pepper to noodles.
Mix well and make it into thin, disc with middle hole or even you can make it as small patties as shown below.
Heat enough oil for shallow frying , add the noodles and keep the flame low.
When the base becomes brown ,flip to next side and fry till golden brown
Remove from flame.
For making beetroot papad, mix beetroot juice to maida and mix without lumps.
Spread oil in pan , pour the mixture from little height to form thin,porous disc.
When the papad turns crisp remove from flame and break it to medium sized pieces.
In serving plate , place noodles disc, spread cauliflower masala, little mayonnaise, beetroot papad in middle and serve.
Note: i made it both the shapes little patties sized and other is pizza sized. But pizza sized tasted better than smaller ones.
