Frankie, a very popular street food which is mostly available in the entrance of malls and movie theatres is nothing but a heavy wrap stuffed with delicious stuffings like potatoes, chicken, egg etc. The base is generally prepared using All purpose flour / maida but in this recipe, I have used an equal amount of wheat and maida to make it healthy. The boiled potatoes are cooked in a mint masala along with a spices to get a tasty and flavourful filling. Addition of chat masala in the end of cooking gives a delicious street food taste to the stuffing. This is an excellent option for kids lunchbox menu and also a tummy filling breakfast. One frankie will make your tummy full and happy for sure. As the roti is stuffed with potato masala, no extra side dish is required but if necessary, this can also be served with Tomato sauce.
For Roti :
1 Cup All Purpose Flour
1 Cup Wheat Flour
Salt to taste
1 Tbsp Oil
Water, as needed to prepare dough
For Minty Aloo :
3 Potatoes, medium sized, boiled and cut into small cubes
1 1/2 Cups Mint leaves
2 Green chillies
1 Big Onion, Chopped
1 Tbsp Oil
1 Tsp Jeera / Cumin seeds
1/4 Tsp Turmeric powder
1/4 Tsp Chilli powder ( Adjust according to taste bud )
1/2 Tsp Coriander powder
1/2 Tsp Cumin powder
1/4 Tsp Garam Masala powder
1/2 Tsp Chaat masala
Salt to taste
For Preparing Frankie :
3 Eggs, beaten
Oil for preparing Frankie
1 Cup Onions, Finely chopped
1/2 Cup Cheese, Grated
Mix all purpose flour / maida and wheat flour in a bowl along with the required amount of salt and oil.
Add water little by little and knead into soft dough.
Cover and rest it for half an hour.
Meanwhile, grind mint leaves along with green chillies and onion into fine paste by adding little water.
Heat oil in a pan and add jeera seeds followed by the ground paste.
Cook it for couple of minutes and add all the masala powders ( Turmeric, Red chilli, Cumin, Coriander and Garam Masala ) along with the required amount of salt.
Cover and cook till the oil separates from the masala.
Add the boiled and cubed potatoes pieces to the mint masala and mix well.
Add the chaat masala and cook it for another couple of minutes or till the masala becomes dry in a medium flame.
Once done, remove from the flame and keep aside.
Now, divide the dough into equal sized balls.
Take one ball and roll it into big circular shape with 8 inch diameter using rolling pin.
After rolling, place it on the hot tawa and smear little oil.
Cook it for a minute on both the sides and pour the beaten egg on one side of the roti.
Spread the egg evenly and cook both the sides.
Once done, Remove from the flame and repeat the process for the remaining dough.
Now, place the prepared egg roti in a flat board and fill the centre with the mint aloo masala.
Sprinkle some grated cheese and finely chopped onions on top of the masala.
Gently roll and wrap it using aluminium foil or butter paper.