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. Give this recipe a try and enjoy Frankie as snack or lunch /dinner.
- 1 cup Whole wheat flour/All-purpose flour (I have used whole wheat flour for this recipe)
- ¼ Tsp. Salt
- 1 Tsp. Oil
- ¼ cup Water
- 3-4 pc Green chilies
- 4 Tbsp. White vinegar
- Salt to taste
- 2 Tbsp. Oil (divided)
- 1 Tbsp. Garlic (minced or grated)
- 1 Tbsp. Ginger (minced or grated)
- 2 pc Green chilies
- ¼ Tsp. Asafetida/hing
- 1 Tbsp. Frankie masala (see note for recipe)
- ¼ Tsp. Turmeric powder
- 2 Tbsp. Tomato ketchup
- 2 cups Potato (boiled & mashed)
- 2 Tbsp. Fresh coriander leaves (chopped)
- Salt to taste
- 4 Tbsp. Butter/Oil
- From table 1 Chapati/Wrap
- From table 2 Vinegar Chili
- From table 3 Potato patties
- ½ cup Onion (finely sliced)
- ½ cup Cabbage (finely shredded)
- ½ cup Carrot (finely shredded or julienned)
- Frankie masala as required uited (see notes for recipe)
In a mixing bowl add flour, salt and enough water to form a semi soft dough.
Add oil and knead the dough properly. Cover it and let it rest for minimum 20 minutes.
In a bowl add chopped green chilies, vinegar and salt. Mix and keep aside for further use.
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.
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.
Now add the mashed potatoes, chopped coriander and season with salt.
Mix well and switch off the flame.
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.
Knead the dough again to smooth out and divide into 4 equal balls.
On a dusted board roll out each portion into a thin 9–10-inch chapatti.
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.
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.
Don't cook the chapatti completely otherwise while assembling the wrap they will get very crisp and dry.
Get everything ready before assembling frankie.
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.
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.
Serve hot and enjoy!!!
- Frankie Masala: To save time you can make frankie masala beforehand. Keep it in airtight jar for later use. Or you can use store bought too.
Click here for frankie-masala recipe. - Frankie Roti/Wrap: To save time you can make roti/wraps beforehand. Make roties, stack and cover with damp cloth for later use. Or you can use store bought tortilla wraps or soft taco too.
- Veggies: I have used shredded cabbage and carrot in my recipe, which is totally optional. My family loves shredded veggies along with onion, it tastes good and looks good too.
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