In a pan heat olive oil, add garlic and onion, and sauté for 2-3 minutes until garlic gets brown and onion translucent.
Now, add your tomato puree. Cook for 5-7 minutes over medium heat or until oil separates. Add tomato paste and give it a good mix and cook for 3-4 minutes. Then add water as required and mix and let cook for about 3-4 minutes.
Now add salt, red chili flakes, sugar, black pepper, and Italian seasoning and cook on medium-low heat while mixing in intervals to prevent from sticking on the base. Cook for about 8-10 minutes.
Take basil leaves and add them to the sauce and mix. Cook until your desired consistency has reached. Take off the flame and keep it aside.
In a pan, add oil and melt butter. Add flour and cook for 2 minutes or until well combined. Turn the heat to a very low flame and gradually start pouring in the milk while stirring continuously preventing it from forming lumps.
When the milk has been mixed properly, turn the flame to medium heat and keep cooking while mixing/stirring continuously until it starts to thicken
Now add salt, pepper, and garlic powder, give it a good mix and turn off the flame. Add parmesan cheese and stir until well incorporated. Take off the flame and set it aside.
Prepare frozen Chapli Kabab as per instruction on the pack. Keep aside.
Take a baking tray. Spread red sauce evenly. Add prepared frozen Chapli kababs. Drizzle white sauce. Add a layer of boiled paste, and then layer with red sauce and drizzle white sauce. Then lastly top with cheese. Bake in a preheated oven at 180C for 10-15 minutes or until the cheese melts. Serve hot.