Why Make This Recipe
Vegetable Frankie is a delightful street food that brings a burst of flavors wrapped in a soft roti. It’s not only easy to make, but it’s also customizable, allowing you to add your favorite vegetables. Perfect for a snack or a light meal, this recipe is sure to satisfy everyone’s taste buds. Whether you’re hosting friends or cooking for your family, Vegetable Frankie is a crowd-pleaser that’s loved by kids and adults alike.
How to Make Vegetable Frankie
Ingredients
- 3 medium sized potatoes (or 300 grams potatoes)
- ½ teaspoon kashmiri chilli powder (or 1 to 2 green chilies – finely chopped)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder (or ¼ teaspoon minced ginger)
- ¼ teaspoon chaat masala powder
- 2 tablespoons cornstarch (or rice flour or arrowroot flour, as required)
- 2 to 3 teaspoons chopped coriander leaves
- 2 to 3 tablespoons sunflower oil (or any neutral oil, for pan frying the tikki or as required)
- Salt (as required)
- 1 cup whole wheat flour
- 1 teaspoon sunflower oil (or any neutral oil)
- Water (as required)
- Salt (as required)
- 1 cup curd (whisked yogurt)
- ¾ to 1 tablespoon sugar (or add as required for more sweetness)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon chaat masala (or as required)
- 2 teaspoons chopped coriander leaves
- 1 onion (small to medium-sized, thinly sliced)
- 1 carrot (medium-sized, grated; you can also add your choice of veggies)
- 2 to 3 pinches salt (to sprinkle on onions)
Directions
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Making Aloo Tikki: Boil the potatoes until soft. Peel and mash them in a bowl. Add kashmiri chilli powder, coriander powder, cumin powder, dry ginger powder, chaat masala, cornstarch, chopped coriander leaves, and salt. Mix everything well to form a dough. Shape this mixture into small patties (tikkis).
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Making Rotis for Frankie: In a bowl, combine whole wheat flour and salt. Add 1 teaspoon of oil and mix well. Gradually add water to form a smooth dough. Divide the dough into small balls and roll each ball into thin circular rotis. Heat a pan and cook each roti on both sides until lightly golden.
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Making Stuffing and Raita: Heat oil in a pan and fry the tikkis until they are golden and crispy. For the raita, mix the curd with sugar, roasted cumin powder, kashmiri chilli powder, chaat masala, and chopped coriander leaves in a bowl.
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Making Frankie: Take a roti and place a crispy aloo tikki in the center. Add sliced onions, grated carrots, and drizzle some raita over it. Roll the roti tightly to enclose the filling.
How to Serve Vegetable Frankie
Serve Vegetable Frankie hot, accompanied by additional raita and green chutney on the side. You can also garnish with fresh coriander or lemon wedges for an extra zing.
How to Store Vegetable Frankie
To store Vegetable Frankie, wrap it in aluminum foil or place it in an airtight container. It can be kept in the refrigerator for up to 2 days. Reheat it in a pan before serving for the best texture.
Tips to Make Vegetable Frankie
- Make sure the potatoes are well mashed to avoid chunks.
- Adjust the spices according to your taste preference.
- Feel free to experiment with different vegetables for the filling.
Variation
You can add paneer, mushrooms, or bell peppers to the stuffing for a variation. Some people also prefer to add a spicy sauce for extra flavor.
FAQs
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Can I make the rotis ahead of time?
Yes, you can make and store the rotis in an airtight container and refrigerate them. Just reheat before assembling your Frankie. -
What can I use instead of curd for the raita?
You can use sour cream or mayonnaise as an alternative. -
Can I freeze Vegetable Frankies?
Yes, you can freeze the assembled Frankies. Just make sure to wrap them tightly to avoid freezer burn. Reheat directly from frozen in a pan or oven.
Vegetable Frankie
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful street food featuring flavorful vegetables wrapped in a soft roti, perfect for a snack or light meal.
Ingredients
- 3 medium sized potatoes (300 grams)
- ½ teaspoon kashmiri chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder
- ¼ teaspoon chaat masala powder
- 2 tablespoons cornstarch
- 2 to 3 teaspoons chopped coriander leaves
- 2 to 3 tablespoons sunflower oil (for pan frying)
- Salt (to taste)
- 1 cup whole wheat flour
- 1 teaspoon sunflower oil
- Water (as required)
- 1 cup curd (whisked yogurt)
- ¾ to 1 tablespoon sugar
- ½ teaspoon roasted cumin powder
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon chaat masala
- 2 teaspoons chopped coriander leaves
- 1 onion (thinly sliced)
- 1 carrot (grated)
- 2 to 3 pinches salt (for onions)
Instructions
- Boil the potatoes until soft. Peel and mash them in a bowl.
- Add kashmiri chilli powder, coriander powder, cumin powder, dry ginger powder, chaat masala, cornstarch, chopped coriander leaves, and salt. Mix everything well to form a dough.
- Shape the mixture into small patties (tikkis).
- In a bowl, combine whole wheat flour and salt. Add 1 teaspoon of oil and mix well.
- Gradually add water to form a smooth dough. Divide the dough into small balls and roll each ball into thin circular rotis.
- Heat a pan and cook each roti on both sides until lightly golden.
- Heat oil in a pan and fry the tikkis until golden and crispy.
- For the raita, mix the curd with sugar, roasted cumin powder, kashmiri chilli powder, chaat masala, and chopped coriander leaves in a bowl.
- Take a roti and place a crispy aloo tikki in the center. Add sliced onions, grated carrots, and drizzle some raita over it.
- Roll the roti tightly to enclose the filling.
Notes
Serve hot with additional raita and green chutney. Store wrapped in foil or airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Pan Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg
