Wrap and roll

Aloo Frankie

The aloo frankie truly needs no introduction! This one is an authentic recipe that simply never fails you. With a balance of flavours ranging from tangy to spicy it will be enjoyed by young and old alike.

Ingredients
For The Stuffing
Oil or butter1 1/2 tbsp
Ginger-garlic (adrak-lehsun) paste 1 tsp
Potatoes (boiled, peeled and mashed) 1 3/4 cups
Chilli powder 3/4 tsp
Garam masala 1 tsp
Chaat masala 1/2 tsp
Coriander (finely chopped dhania) 1 tbsp
Salt to taste

To Be Mixed Into Masala Water
Dried mango powder (amchur) 1 tsp
Chilli powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste
Water 3 tbsp

To Be Mixed Into Onion Masala Mixture
Onions (finely chopped) 1/2 cup
Chilli powder 3/4 tsp
Dried mango powder (amchur) 1/2 tsp
Salt to taste
Other Ingredients
Rotis 4
Green chillies in vinegar 4 tsp

Method

For the stuffing

Heat the oil/buter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
Add the potatoes, chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté for another 2 minutes. Keep aside.

How to proceed

• Place a roti on a clean dry surface and spread ¼th of the potato stuffing in a single row in the centre of the roti.
• Drizzle ¼th of the masala water and 1 tsp of chillies in the vinegar evenly over it.
• Sprinkle ¼th of the onion masala mixture on it and roll it up tightly.
• Repeat with the remaining ingredients to make 3 more frankies.
• Wrap a tissue paper around each frankie and serve imediately.

Handy tip
For chillies in vinegar, mix 3 tsp of white vinegar with 1 tsp finely chopped green chillies.

Veg Frankie

Veg Frankie are stuffed with fillings ranging from a basic potatoes and onions mixture, to more innovative chinese, jain versions etc. The tangy taste of chillies in vinegar and chaat masala is very enjoyable! one of the most interesting and practical snacks to devour on the go!

Preparation Time: 30 mins, Cooking Time: 20 mins, Makes 4 frankies
Show me for frankies

Ingredients

For The Rotis
Plain flour (maida) 1/2 cup
Whole wheat flour (gehun ka atta) 1/4 cup
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp
Butter for cooking

For The Stuffing
Oil or butter 1 1/2 tbsp
Ginger-garlic (adrak-lehsun) paste 1 tsp
Boiled, peeled and mashed potatoes 13/4 cups
Chilli powder 3/4 tsp
Garam masala 1 tsp
Chaat masala (optional) 1/2 tsp
Coriander (finely chopped dhania) 1 tbsp
Salt to taste
(Makes Approx 1/3 Cup)
Dried mango powder (amchur) 1 1/2 tsp
Chilli powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste
Water 1/3 cup

Other Ingredients
Butter for cooking 4 tsp
Finely chopped onions 1 cup
Frankie masala
(readily available in the market)
or chaat masala 4 tsp

For Serving Tomato sauce

Method

For the rotis

• Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
• Knead again using ¼ tsp of oil till it is smooth and elastic.
• Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
• Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing

• Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
• Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

How to proceed

• Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
• Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
• Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
• Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
• Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
• Repeat with the remaining ingredients to make 3 more frankies.

Variation:

• Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
• Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
• Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
• Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.