Preparation Time: 30 mins
Cooking Time: 20 mins
Total Time: 50 mins
Cooking Time: 20 mins
Total Time: 50 mins
Ingredients For The Rotis
½ cup plain flour (maida)
¼ cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
¼ tsp oil for kneading
butter for cooking
½ cup plain flour (maida)
¼ cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
¼ tsp oil for kneading
butter for cooking
Ingredients For The Stuffing
1 ½ tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 ¾ cups boiled, peeled and mashed potatoes
¾ tsp chilli powder
1 tsp garam masala
½ tsp chaat masala
1 tbsp finely chopped coriander (dhania)
salt to taste
1 ½ tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 ¾ cups boiled, peeled and mashed potatoes
¾ tsp chilli powder
1 tsp garam masala
½ tsp chaat masala
1 tbsp finely chopped coriander (dhania)
salt to taste
To Be Mixed Into Masala Water (makes Approx 1/3 Cup)
1 ½ tsp dried mango powder (amchur)
½ tsp chilli powder
¼ tsp garam masala
salt to taste
1/3 cup of water
1 ½ tsp dried mango powder (amchur)
½ tsp chilli powder
¼ tsp garam masala
salt to taste
1/3 cup of water
Other Ingredients
4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala or chaat masala
4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala or chaat masala
Method For the rotis
1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
3. Knead again using ¼ tsp of oil till it is smooth and elastic.
4. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
5. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
2. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
3. Knead again using ¼ tsp of oil till it is smooth and elastic.
4. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
5. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
Method For the stuffing
1. Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.
1. Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
2. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.
How to cook?
1. Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
2. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
3. Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
4. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
5. Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
7. Repeat with the remaining ingredients to make 3 more frankies.
1. Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
2. Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
3. Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
4. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
5. Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
7. Repeat with the remaining ingredients to make 3 more frankies.
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