Veg Frankie Roll/Mumbai Veg Franky Roll

Veg Frankie Roll is a very popular and one of the most loved street foods from Indian cuisine. Frankie is a wrap, layered with spicy potato patty, crunchy chopped onion, tangy-spicy vinegar chili and frankie masala. I always prefer to make fresh frankie-masala and wraps from the scratch. But to save time you can use store-bough too. Normally wraps are made with all-purpose flour but to make this recipe a healthy one, I have used whole wheat flour. Feel free to use flour of your choice or combination works well too.  

Sometimes Frankie and Kathi rolls are misunderstood as same, as both are wraps, both looks same, ingredients used are also almost same, both are very popular, but they taste different and have different preparation technique.

• Kathi roll were originated form Kolkata whereas Frankie is from Mumbai. 
• In Kathi roll chunks of curried vegetable, paneer, chickpeas etc. is stuffed whereas in Frankie mashed potato/potato patty is stuffed.
• In Kathi role thinly sliced onion, cabbage, carrots with lemon juice are added as topping whereas in Frankie thinly sliced onion with vinegar chili are added as toppings.
• In Kathi role chaat masala is sprinkled over topping whereas in Frankie, frankie masala is added over toppings.

Give this recipe a try and enjoy Frankie as snack or lunch /dinner. I am sure this recipe will definitely satisfy your Indian food craving.

Step by Step Instructions with Photos

For Frankie Dough 

1. In a mixing bowl add flour, salt and enough water to form a semi soft dough.
2. Add oil and knead the dough properly. Cover it and let it rest for minimum 20 minutes.

For Vinegar Chili

1. In a bowl add chopped green chilies, vinegar and salt. 

Mix and keep aside for further use.

For Frankie Stuffing 

1. Heat 1 Tbsp. oil in a pan on medium heat and add minced garlic-ginger-chili. Sauté for a minute or till the raw smell of ginger-garlic goes away.

2. Now add asafetida/hing, red chili powder, frankie masala, turmeric powder, mix well. Add tomato ketchup, mix and sauté for 20-30 seconds on low flame.

3. Now add the mashed potatoes, chopped coriander and season with salt.

4. Mix well and switch off the flame.

5. To make patties beforehand, place patties in a wide pan, grease lightly with oil and cook until they turned golden brown from both sides. Patties are ready to use.

Make Roti/Wraps

1. Knead the dough again to smooth out and divide into 4 equal balls.
2. On a dusted board roll out each portion into a thin 9–10-inch chapatti.
3. Heat a griddle/tawa and lightly cook chapatti on both sides. Grease with a very little oil on both sides. Chapattis are ready to make roll.
4. Alternatively, if you are planning to make chapattis beforehand and serve later, skip the greasing part. Stack and cover the chapattis with damp cloth. Keep aside.

5. Don't cook the chapatti completely otherwise while assembling the wrap they will get very crisp and dry.

For Assembling Frankie 

1. Get everything ready before assembling frankie.
2. Heat griddle/flat pan on medium heat. Add some butter/oil, then place half cooked roti and cook it from both sides. Place patty on the side to warm it up if made beforehand.

3. Now place the roti on a work surface, place potato patty, sliced/shredded onion, cabbage and carrot, sprinkle some frankie masala, chili vinegar and roll it tightly. Cover the frankie ½ way through with parchment paper or butter paper.

5. Serve hot and enjoy!!!

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