A sizzling, spicy, tangy, cheesy wrap, ‘Frankie’ is a well loved roadside snack! It’s a popular and cheap version of the hi-fi wraps and rolls. The roti is pre-cooked and kept ready to be stuffed.
It’s available in a variety of variations, I have listed a few of them below. The recipe here is quite similar in taste to the one you get at Mumbai frankie stalls, but with less grease 😉
– Mixed Veg. Frankie: for the stuffing, replace 3/4 cup of potatoes with 3/4 cup of mixed veg(carrots, beans, corn, etc) and proceed as per the recipe.
– Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing while assembling and proceed as per the recipe.
– Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, evenly on the roti 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.
Mom’s recipe (Rekha Sarawgi) : I have learnt to make these from my Mom. This has been my favorite food, right from my school days to till date when she gets them for me at the airport every time I visit India! 🙂
Hope you enjoy it!
For the Rotis
- 1/2 cup plain Flour
- 1/4 cup Whole wheat flour
- 1 teaspoon Oil
- Salt to taste
- 1/4 teaspoon Oil for kneading
- Butter for cooking
- 1 cup Milk for kneading
For the Stuffing
- 1 1/2 tablespoon Butter
- 1 teaspoon Ginger-Garlic paste
- 1 3/4 cups boiled , peeled and mashed Potatoes
- 3/4 teaspoon Chilli powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Chaat Masala
- 1 tablespoon finely chopped Cilantro
- Salt to taste
For the Masala Water
- 1 1/2 teaspoon dried Mango powder
- 1/2 teaspoon Chilli powder
- 1/4 teaspoon Garam Masala
- Salt to taste
- 1/3 cup of Water
- 4 teaspoon Butter for cooking
- 1 cup finely chopped Onions
- 4 teaspoon Chaat masala
For the rotis
- Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough milk. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
- 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.