Frankie

Yields: 4
divider
Crust
Ingredients
  • ¾ cup All purpose flour
  • ¼ cup Roti flour (wheat)
  • ¼ tsp Salt
  • 2 tsps Oil
Instructions
  1. Mix the flours, salt and oil, bind using water to make a semi soft dough.
  2. Knead well, cover and let rest for 15 minutes.
  3. Divide dough into 4 and roll rotis to 8 inch diameter circles.
  4. Roast both sides on a griddle until bubbles appear.
  5. Remove from heat and stack.
  6. Cover to keep moist.
Ingredients
  • 1 cup Mashed potato (2 medium potatoes)
  • 1 tsp Green chilies (crushed)
  • ½ tsp Garlic (crushed)
  • 1 tsp Ginger (crushed)
  • ½ tsp Salt (or to taste )
  • ¼ tsp Sugar
  • ¾ tsp Frankie masala (recipe under "Masalas")
  • 2 tbsps Green coriander (finely chopped)
  • ¾ cup Cabbage (shredded, for topping)
  • ½ cup Carrots (grated, for topping)
  • ½ cup Bell peppers ( mixed colors, thinly sliced, for topping)
  • 2 tbsps Frankie masala (for paste)
  • Water (as needed for paste)
  • Oil and ghee (for cooking )
Instructions
  1. Combine mashed potatoes with chilies, garlic, ginger, salt, sugar frankie masala and coriander.
  2. Make 4 equal cylinders, 4 inches long.
  3. Roast the cylinders (frankies) in a frypan, using a little oil to golden brown. Set aside.
  4. Mix frankie masala and a little water to make a thin paste.
  5. In a saucepan, sauté the cabbage, carrots, and bell peppers without oil on low heat for one minute.
  6. Remove from heat.
  7. Grease a frypan with butter and warm 1 roti, remove onto a plate.
  8. Spread ¼ of the paste on the roti to coat completely.
  9. Place one frankie on the roti, top with ¼ of the sauteed vegetables.
  10. Fold sides onto the frankie then roll up to make a burrito.
  11. Slightly roast in a frypan to seal.
  12. Serve with schezwan sauce.