Veg Frankie Preparation Time: 20 minutes Cooking Time: 15 minutes Makes 4 frankies Ingredients For the rotis ½ cup plain flour (maida) ½ cup whole wheat flour (gehun ka atta) 1½ tsp oil Salt to taste ¼ tsp oil for kneading 2 tsp butter for cooking For the stuffing 1½ tbsp oil 1 tsp ginger-garlic (adrak-lehsun) paste 2 cups boiled, peeled and mashed potatoes ¾ tsp chilli powder 1 tsp garam masala ½ tsp chaat masala 1 tbsp finely chopped coriander (dhania) Salt to taste To be mixed into masala water (makes Approx 1/4 Cup) 1½ tsp dried mango powder (amchur) ½ tsp chilli powder ¼ tsp garam masala Salt to taste ¼ cup of water Other Ingredients 4 tsp butter for cooking 1 cup finely chopped onions 2 tsp frankie masala or chaat masala For serving Tomato ketchup For the rotis 1. Combine plain flour, whole wheat flour, 1¼ tsp of oil and salt in a deep bowl and knead into a soft and pliable dough using enough water. 2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes. 3. Knead again using remaining oil for 1 minute. 4. Divide the dough into 4 equal portions. 5. Roll out each into approx 200 mm. (8") diameter thin circle. 6. Heat a tava (griddle) and cook each roti lightly on both side on a medium flame for 1 minute and keep aside. For the stuffing 1. Heat the oil in a deep non-stick pan, add the ginger-garlic paste and sauté on a medium flame for a 30 seconds. 2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2 minutes. Keep aside. How to proceed 1. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter for 1 minute or till both sides turn light brown in colour. Keep aside. 2. Heat ½ tsp of butter on the tava (griddle), place ¼th of the stuffing on it and cook on a medium flame for 1 minute. 3. Place the roti on a clean, dry surface, place the stuffing on one end of the roti, top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it. 4. Roll it up tightly. 5. Wrap in an aluminium foil/tissue paper. 6. Repeat steps 1 to 5 to make 3 more Frankies. Serve immediately with tomato sauce. Variation: Cheese frankie: sprinkle 2 tbsp of grated processed cheese over the stuffing (at step no. 3 in the above recipe) and proceed as per the recipe. Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, 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.