Vegetable Masala Frankie

Frankie Dough:

1 cup all purpose flour

Salt to taste

2 tsp oil

Water as required

In a mixing bowl, mix flour and salt. Add 2 tbsp of water at a time to knead a soft dough. 

Once the dough starts to come together add 2 tsp oil and continue kneading until smooth. Cover with damp kitchen cloth and rest for 1 hour. 

Divid the dough into equal parts (4-5). Roll into a ball and press down to flatten. Keep the rolled dough covered to keep from drying.

Roll out one portion of the dough into a roti of approximately 7-8” circle. Roll the roti as thin as you can. 

Place a skillet on medium-high heat. Add 1 tsp of oil and place the roti on the skillet. Cook for 5-10 seconds, flip and repeat. Cook only until white spots appear on both sides. We are only half cooking the rotis. Cover and keep aside until ready to assemble.  

Vegetable Cutlets:

2 cups potatoes, boiled and mashed

1/2 cup green beans chopped

1/2 cup carrots chopped

1/2 shredded cabbage

1/2 cup of green peas 

1/2 cup shredded cabbage

1” ginger, finely chopped

1-2 green chilies, finely chopped

2-3 tbsp cilantro

1/2 tsp garam masala

1/2 tsp kashmiri red chili powder

1/4 tsp amchur powder/dry mango powder

1/4 tsp sugar

Salt to taste

1/4 cup cashews, roughly chopped

1/2 cup bread crumbs

1 cup all-purpose flour

2-3 eggs

Oil for frying

Place all the vegetable except potatoes in a medium saucepan with cold water to barely cover and add 1/2 tsp of salt.

Cover and bring to a boil over high heat.

Drain the vegetables in a colander and then return them to the saucepan. 

Remove the pan from the heat. Add mashed potatoes, ginger, green chilies, cilantro, garam masala, kashmiri red chili powder, amchur powder, sugar, cashews and salt. Mix well.

Divide the the mixture into equal parts (13-14). Roll the mixture into balls and flatten into cutlets. Set aside. 

In a bowl whisk together the eggs in a bowl and set aside. 

Place all purpose flour in a tray and set aside.

Place the breadcrumbs in a plate and set aside.

Dredge each cutlet in flour, shaking off the excess. 

Dip each cutlet in the egg wash. The egg must coat the entire surface area of the cutlet in order for the breading to stick.

Coast the cutlet with breadcrumbs by gently pressing the cutlet into the breadcrumbs, shaking off the excess. 

Heat 2-3 tbsp of oil in a pan. Pan fry the cutlets on both sides until the crust is golden brown and crispy. Add more oil, if needed.

Place a cooling rack on top of paper towels. 

Once the cutlet is cooked, place the cutlets on a cooling rack. This will prevent the crush from getting soggy and drain any excess oil from the cutlet on to the paper towel. 

Frankie Assembly:

1/2 cup onion, thinly sliced

1/2 cup green bell peppers, thinly sliced

1/2 cup tomatoes, seeded and thinly sliced

1 tbsp cilantro, finely chopped

1 tsp lemon juice

1/2 tsp chaat masala

Mint chutney

Frankie masala

Butter and oil as needed

In bowl mix onion, green bell pepper, tomatoes, cilantro, chaat masala and lemon juice. Keep aside. 

Place a skillet on medium-high heat. Place one roti on the skillet, add 1/4 tsp butter and cook on both sides until golden spots appear. Flip in between to cook equally on both sides. Take off the heat.

Place the roti on a cutting board for assembly. Spread 1/4 tsp of mint chutney on the roti, sprinkle some Frankie masala, place 1-2 cutlets on one end of the roti, add onion mixture on top and roll the roti to create a wrap. 

Serve with mint chutney.

Notes:

You can use any sauce your heart desires if you do not have mint chutney.

Make as many rotis as you need ahead of time, as long as they are half cooked. Store in damp cloth to keep from drying.

You can also freeze the cutlets without egg wash and breading for upto a month.