Thin chapathis/rotis/tortillas stuffed with Aloo/potato Paneer tikki, veggies and green chutney or hot and sweet sauce. A simple yet delicious frankie recipe which everyone will like. Grated carrots, cabbage and thinly sliced onions are added to the stuffing to give it a nice crunchy taste with every bite. The recipe is good for everyone who love frankies or wraps. To save on time, can use store bought tortillas.

Frankies can be made with different stuffings. Here is one of them..

Making Frankies – Step by step photo instructions

1. Boil or steam the potato.
2. When the potato is still warm or cooled down, peel and grate them in a bowl.
3. Add grated paneer, green chillies, chat masala, garam masala, red chilli powder, cilantro and salt.
4. Mix everything well.

5. Divide the mixture into medium sized, oval shaped patties and press them to become flat. You can apply some oil on your palms when making the patties or tikkis.

6. Heat 2 tbsp oil on medium hot in a tava/pan to shallow fry the pattis/tikkis. Gently place the aloo-paneer tikkis on the pan and fry them. When one side of tikki becomes golden and crisp, turn it over and fry the other side of tikki.

7. Fry all the tikkis this way and keep aside.

Making rotis (to skip this part, use store bought tortillas)

1. Knead 1/2 cup of whole wheat flour and 1/2 cup of all purpose/maida/unbleached wheat flour with oil, salt and water to a smooth dough. Cover with a wet cloth and keep aside for 15 to 20 minutes.

2. Divide the dough into 4 equal balls and roll into a thin chapati/tortilla on a lightly dusted rolling board.

3. Heat a tava/griddle on the stove top. Gently place the rolled thin chapati/roti on the hot tava. Gently flip the chapathi/roti and apply a little oil. When you see small bubbles appearing, flip and apply oil and cook the other side. You can flip a couple of times, till the roti is cooked well. However, don’t over cook the rotis as they will become crisp.

4. Make all rotis this way and stack them up and keep aside.

Frankie stuffing veggies

1. Take thinly sliced carrots, cabbage and onions in a bowl.
2. Add salt, lemon juice and chat masala. Mix everything well and keep aside.

Assembling Frankie

1. Mix green chutney with some thick yogurt/greek yogurt in a bowl and keep it ready.

2. In a plate, place one chapathi/roti or a tortilla. Scoop a tbsp of stuffing veggies onto roti.

3. Place 1 or 1 and 1/2 tikki/patty on the veggies a little upwards.

4. Pour the green chutney or hot&sweet sauce on tikki/patty.

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5. Sprinkle some chaat masala on top. Top the tikkis with some more sliced carrots, cabbage and onions mixture.

6. Fold the bottom of the chapathi/roti onto tikki, then fold the left side and roll to make frankie.

7. Repeat the above process for the rest of the chapathi/rotis. When packing for lunch box, roll the frankie in a foil.

8. Serve frankie immediately.

How to make Aloo Paneer Frankie

PREP TIME: 20 MINS  COOK TIME: 10 MINS  TOTAL TIME: 30 MINS  COURSE: MAIN COURSE / SNACKS CUISINE: INDIAN SERVINGS : 2

Ingredients

For patties/stuffing: Makes 4-5

• potato – 1 md, boil and grated
• paneer – 1/4 cup, grated
• red chilli powder – 1/2 tsp (adjust per your spice level)
• salt – 1/2 tsp / to taste
• garam masala – 1/2 tsp
• chat masala – 2 tsp, divided
• cilantro – 1 tbsp, chopped
• green chilli – 2, finely chopped (omit for kids)

For the rotis/tortillas: Makes 4 rotis

• Wheat flour – 1/2 cup
• all purpose flour – 1/2 cup
• oil – 4 tsp
• salt
• water – apprx 1/4 cup

For the frankie stuffing

• carrots – julienned / cut into thin stripes
• cabbage – cut into thinly striped
• onions – thinly sliced
• lemon juice
• salt – a little
• chat masala

Instructions

1. Boil or steam the potato.
2. When the potato is still warm or cooled down, peel and grate them in a bowl.
3. Add grated paneer, green chillies, chat masala, garam masala, red chilli powder, cilantro and salt.
4. Mix everything well.
5. Divide the mixture into medium sized, oval shaped patties and press them to become flat. You can apply some oil on your palms when making the patties or tikkis.
6. Heat 2 tbsp oil on medium hot in a tava/pan to shallow fry the pattis/tikkis. Gently place the aloo-paneer tikkis on the pan and fry them.
7. When one side of tikki becomes golden and crisp, turn it over and fry the other side of tikki.
8. Fry all the tikkis this way and keep aside.

Making rotis

1. Knead 1/2 cup of whole wheat flour and 1/2 cup of all purpose flour/maida/unbleached wheat flour with oil, salt and water to a smooth dough. Cover with a wet cloth and keep aside for 15 to 20 minutes.
2. Divide the dough into 4 equal balls and roll into a thin chapati on a lightly dusted rolling board.
3. Heat a tava/griddle on the stove top.
4. Gently place the rolled thin chapati/roti on the hot tava. Gently flip the chapathi/roti and apply a little oil. When you see small bubbles appearing, flip and apply oil and cook the other side. You can flip a couple of times, till the roti is cooked well. However, don’t over cook the chapathi/rotis as they will become crisp.
5. Make all chapathi/rotis this way and stack them up and keep aside.

Frankie stuffing veggies

1. Take thinly sliced carrots, cabbage and onions in a bowl.
2. Add salt, lemon juice and chat masala. Mix everything well and keep aside.

Assembling Frankie

1. Mix green chutney with some thick yogurt/greek yogurt in a bowl and keep it ready.
2. In a plate, place a chapathi/roti. Scoop a tbsp of stuffing veggies onto the roti.
3. Place a tikki/patty on the veggies a little upwards.
4. Pour the green chutney or hot&sweet sauce on tikki/patty.
5. Top the tikkis with some more sliced carrots, cabbage and onions mixture.
6. Sprinkle some chaat masala on top.
7. Fold the bottom of the chapathi/roti onto the tikki, then fold the left side and roll to make frankie.
8. Repeat the above for the rest of the frankies.
9. Serve frankie immediately.

Tips

1. If you don’t want to make the aloo-paneer tikki for frankie then you can fry the spiced mashed potato-paneer mix in a heated pan with 2 tsp of oil, and just place the stuffing in the rotis. This is the best way when you are short of time.
2. You can use your choice of chutneys or sauces.
3. Omit green chillies and red chilli powder if making for little kids.
4. You can skip the chapathi/roti making part and use store bought tortillas.