This Veg Frankie is made with thin wheat rotis filled with crispy aloo tikki and fresh vegetables. Yogurt raita adds a creamy contrast to the spiced potato filling. The roti is rolled tightly to form a wrap. Serve warm as a snack or quick meal.

Recipe Snapshot

  • Prep time: 40 minutes
  • Cook time: 20 minutes
  • Total time: 60 minutes
  • Yield: 4
  • Category: Snacks
  • Cuisine: Indian

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 or add as required)
  • 2 to 3 teaspoon 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)

Method

Making aloo tikki

  1. Steam potatoes in a steamer, electric cooker or pressure cooker. The potatoes have to be completely cooked.
  2. When the potatoes are still warm or cooled down, peel and grate them in a bowl.
  3. Add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt.
  4. Instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour.
  5. A point to remember is that when you add corn starch, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.
  6. Mix everything well.
  7. Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.
  8. Heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. Gently place the aloo tikkis and pan fry them.
  9. When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
  10. Gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
  11. Once done, then drain the aloo tikkis on paper towels to remove excess oil. Pan fry all the tikkis this way and keep aside.

Making rotis for frankie

  1. When the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. Cover and set aside for 15 to 20 minutes.
  2. Take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
  3. Place a a tava/griddle inverted on the stove top. Its easier to lift thin rotis on an inverted tava. You can also cook the rotis the way you cook them regularly on a tava.
  4. Gently place the rolled thin chapati on the hot tava. When you see small blisters and bubbles appearing, flip and cook the other side.
  5. You can flip a couple of times, till the roti is cooked well. However, don't over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.
  6. Apply some oil if you want. Make rotis this way and stack them up in a roti basket. Cover and keep aside.

Making stuffing and raita

  1. In another bowl, add some salt to sliced onions. Mix and keep covered for 15 to 20 minutes. Mixing salt reduces the pungency of the onions.
  2. Prep by grating carrots and keep aside.
  3. Whisk or beat the curd (yogurt) till smooth. Add roasted cumin powder, red chili powder, chaat masala, salt, sugar, coriander leaves in the whisked curd. Mix well and refrigerate.

Making frankie

  1. In a plate, place one roti. Place two tikkis in the center of the roti.
  2. Top the tikkis with the grated carrots and sliced onions.
  3. Pour the sweet yogurt raita.
  4. Sprinkle some chaat masala on top.
  5. Bring together both the sides of the roti and secure with a tooth pick. Prepare all veg frankies this way.
  6. Serve frankie immediately with the remaining yogurt raita.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.