Vegetable Frankie

Vegetable Frankie, the name may sound continental but it is a very "desi" Indian road side food. This is more known in Maharashtra and Gujarat.

What i made here is not totally Mumbai style Frankie but my own Gujarati version, they way i used to get it at my hometown. This time when we visited India, i made Ashu taste it and he immediately loved it so then i decided to try it at home as well to satisfy our taste buds.

Let's collect Ingredients:

For Wrap / Rotis:

1/2 cup Plain/ all purpose flour

1/2 cup self-rising flours

(i took all purpose and self-rising flour both but you can replace self-rising flour quantity with all purpose flour)

1/2 cup whole wheat flour

2 tsp oil

Salt to taste

Oil for kneading as needed.

Butter for cooking

For stuffing:

2 tbsp oil/ butter

1 tbsp ginger-garlic paste

2 cups boiled, peeled and mashed potatoes

1/2 cup boiled, mashed carrots (optional)

1 tbsp finely chopped coriander leaves

1 tsp chili powder

1 tsp garam masala

1 tsp chaat masala

Salt to taste

Bread crumbs (optional)

For Garlic-tomato Sauce: (optional)

1/2 cup tomato puree

1 tbsp hot tomato ketch-up

1/2 tsp oil

2 tbsp finely chopped garlic

1 tsp sugar

1/2 tsp red chili powder

Salt to taste

For Masala Water:

1/3 cup of water

1/2 tsp chili powder

1 1/2 tsp dried mango powder (amchur)

1/4 tsp garam masala

Salt to taste

Other Ingredients:

1 cup chopped onions

1/2 cup chopped capsicum

(Any vegetables / salad of your choice)

4 tsp Frankie masala or Chaat masala

Let's prepare Veg. Frankies:

For Wraps / Rotis:

- Combine all the ingredients in a bowl and knead into soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.

- Knead again using some oil till it is smooth and elastic.

- Divide the dough into 6/8 equal portions in and roll out each into approx. 8"/ 10" diameter thin circle.

- Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

Let's prepare the stuffing:

- Heat the oil/butter in a pan; add the ginger-garlic paste and sauté on a medium flame for a few seconds.

- Add the potatoes, carrot (and any other vegetable of your choice as per your wish), chili powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.

- This stuffing can be used as it is but i prefer making patty from it. For the patty, divide the mixture in equal 6/8 portions. Shape them in to patty and shallow / deep fry them. If they don't hold together, add some bread-crumbs.

Let's prepare Garlic-tomato Sauce:

- Heat the oil and sauté the garlic for a few seconds.

- Add all the other ingredients to it and bring to boil.

- Let it cool down.

Let's prepare Masala Water:

- Mix all the ingredients in a bowl and keep aside.

Let's assemble Frankies:

1. Place a wrap/ roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in color.

2. Place it on a clean, dry surface; apply Garlic-tomato sauce on one end of the wrap / roti. Place the stuffing/ patty on it and top with ¼ cup of onions, capsicums (and salad of your choice).

3. Sprinkle 1½ tsp of masala water and ½ tsp of Frankie / chaat masala evenly over it and roll it up tightly. (Optional: you can also apply some tomato ketch-up on it)

4. Fold the edges at one end and wrap in an aluminum foil/tissue paper and serve immediately.

5. Repeat the procedure with the remaining ingredients.

Variations:

Cheese Frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing patty (at step 3) and proceed as per the recipe.

Schezuan Frankie: smear 1½ tbsp of schezuan sauce in stead of garlic - tomato sauce (or can add both) evenly on the roti (at step 2) and proceed as per the recipe.

Paneer Frankie: for the stuffing, half the quantity of boiled potatoes and add same quantity of chopped paneer in stead (no other veggies in patty) and proceed as per the recipe.