Frankie
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, or to taste)
½ tsp
Garlic
(crushed)
1 tsp
Ginger
(crushed)
½ tsp
Salt
(or to taste )
¾ tsp
Frankie masala
(recipe under "Masalas")
2 Tbsps
Green coriander
(finely chopped)
1 tsp
Lemon juice
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, substitute green chutney)
Oil and ghee
(for cooking)
Instructions
1
Combine mashed potatoes with chilies, garlic, ginger, salt, frankie masala, coriander and lemon juice.
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 or use green chutney.
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 sautéed 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.