Frankie (Vegetarian)

Frankie is one of Mumbai's favourite pick me up meal. A potato-vegetable, paneer, egg or chicken filling drenched in ketchup, chutney, mayonnaise, or schezwan sauce, with fresh shredded crunchy onions, cabbage, carrots served in a soft roti, is a good substitute for a meal, on the run.

My version of the frankie is a very simple and healthy version of the roadside snack, with inputs from my grand aunt who loves cooking too (it runs in the family!)

Frankie (Vegetarian)

Ingredients

For the roti dough

2 cups whole wheat flour
1 tbsp oil
Water
Salt to taste

For the pattice

4-6 medium sized boiled potatoes
Salt to taste
2 tsps chilly powder
3 tsps amchur powder
2 tsps chaat masala
2-3 tbsps cornflour or maida
Oil for cooking

For the mint chutney

30-40 mint leaves
15-20 corriander leaves
Salt to taste
2 green chillies
1 tsp lime juice

Other ingredients

2 medium sized onions
2 parts salt 1 part chilly powder 1 part amchur powder and 1 part chaat masala for sprinkling
Tomato ketchup
Oil for cooking

Method

First knead the dough as you would for rotis (it's a great way to use up leftover rotis!). Roll out rotis and roast them till half done on both sides.

For the pattice, mix all the masalas into the boiled potatoes well, shape into cylindrical flat pattice and shallow fry till golden brown on both sides.

Grind the mint leaves, corriander leaves, chillies, salt and lime juice with a little water (1 tsp) to make a refreshing mint chutney.

To assemble the frankie, cook one side of the half roasted roti using oil till done and flip and apply a little oil to the other side. As the other side cooks on the tawa, apply the ketchup, the mint chutney, place the pattice, add the onions (and other veggies like shredded cabbage, carrots if you prefer), sprinkle the masala. Roll the frankie and cook till the other side is done.

Serve hot with ketchup and chutney!