Frankie

Ingredients

  • whole wheat chapatis
  • 1 tsp ginger-garlic paste
  • 1 3/4 cups boiled and mashed potatoes
  • 1/2 cup shredded beetroot (optional)
  • 3/4 tsp chilli powder
  • 1 tsp garam masala
  • 1/2 tsp chaat masala (optional)
  • 1 tbsp finely chopped coriander (dhania)
  • salt to taste

To be mixed into masala water  (makes approx 1/3 cup)

  • 1 1/2 tsp dried mango powder (amchur)
  • 1/2 tsp chilli powder
  • 1/4 tsp garam masala
  • salt to taste
  • 1/3 cup of water

Other Ingredients

  • 1 cup finely chopped onions
  • 4 tsp chaat masala

Method

Heat a kadhai; add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the potatoes, beetroot (if adding), chilli powder, garam masala, chaat masala, coriander and salt; mix well and sauté on a medium flame for another minute. Keep aside. Heat tava (griddle), place ¼ of the stuffing and cook on a medium flame till both sides turn light brown in colour. Place a roti on the tava (griddle) and cook on a medium flame 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 a tissue paper. Repeat for next frankie. Serve immediately.

Serves 3-4