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For the Masala Water (Makes approx ⅓ cup)

  • 1½ tsp dry mango powder (amchur)
  • ½ tsp red chilli powder
  • ¼ tsp garam masala
  • Unrefined salt to taste
  • ⅓ cup water

For the Frankie

  • Whole wheat chapattis (rotis – Indian flatbread)
  • 1 cup finely chopped onions
  • 4 tsp chaat masala

For the Stuffing

  • 1 tsp ginger-garlic paste
  • 1¾ cups steamed and mashed potatoes
  • ½ cup shredded beetroot (optional)
  • ¾ tsp chilli powder
  • 1 tsp garam masala
  • ½ tsp chaat masala (optional)
  • 1 tbsp finely chopped fresh coriander leaves (dhania)
  • Unrefined salt to taste


For the masala water, mix all the ingredients together.

For the stuffing, heat a kadhai (Indian style wok), add the ginger-garlic paste and sauté on medium heat for a few seconds. Add the potatoes, beetroot (if adding), chilli powder, garam masalachaat masala, coriander and salt. Mix well and sauté on medium heat for a minute. Keep aside.

Heat a tava (griddle) and cook ¼ portion of the stuffing on it on medium heat, until both sides turn light brown in colour.

Place a roti on the tava (griddle) and cook on medium heat until both sides turn light brown in colour.

Place the stuffing on top of one end of the roti, spread it lightly and remove the roti from the tava. Place it on a clean, dry surface and top the roti with ¼ cup of onions. Sprinkle 1½ teaspoon of the masala water and ½ teaspoon of chaat masala evenly over it and roll up tightly. Fold the edges at one end and wrap the frankie in a tissue paper. Repeat for the next frankie. Serve immediately.

Serves 3 – 4


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