Veg Frankie Recipe | Veg Kathi Roll | Aloo Cheese Frankie recipe with step-by-step pictures. Frankie or franky is a popular and delicious Indian street food. Learn how to make these Indian style wraps at home.
WHAT IS FRANKIE?
Frankies are a popular Mumbai street food, basically, an Indian version of wraps and this veg Frankie | aloo cheese Frankie is the most common one amongst the veggie wraps . Non-veg frankies will normally have a thin layer of egg between the roti and the filling.
I would occasionally indulge on chicken frankie, egg frankie, veg schezwan frankie, paneer frankie, veg noodles frankie or these veg frankies | vegetable frankie roll after my work hours.
There was a Frankie stall (Tibb’s to be specific) right outside the railway station serving up both veg and non-veg frankies. At the sight of the piping hot frankies, prepared right in front of you, one couldn’t help but drool until that Frankie made it’s way from the skillet to your plate. Satisfaction for your hunger and taste buds! Yum!
HOW TO MAKE FRANKIE | HOW TO MAKE VEGETABLE FRANKIE?
To make any sort of franky, you need to have the frankie roti and the filling.
The filling can be anything. Today we are making aloo cheese frankie | potato and cheese frankie. For the stuffing of this frankie, mashed potatoes are seasoned with spices and wrapped in homemade rotis, atop a bed of zingy salad, lots of cheese and a drizzle of chutneys!
Frankie masala is readily available in the market, but you really don’t need it. If you make regular Indian food, I’m sure you have spices like cumin, red chilli powder, chaat masala, and amchur powder. That is more than enough to season and spice up the mashed potatoes. You can also add little coriander and garam masala if you’d like.
There is no right or wrong way of making a frankie roll , feel free to add in any stuffing of your choice or a mix of any salad or experiment with different chutneys or spreads. They can hardly ever get monotonous coz the variations are limitless 🙂
HOW TO MAKE FRANKIE ROTI AT HOME?
Frankie dough is usually made from refined flour and fried in quite some oil, making the resultant wrap pretty oily. For this homemade veg frankie roll , I used half each of whole wheat flour (atta) and refined flour and used minimal oil to roast the roti. Feel free to use either 100 % of maida or atta, that’s totally up to you!
Veg Frankie makes for a good lunch box option too. You can make the filling out of so many different combinations of veggies, or paneer, etc. A good way to sneak in some veggies that your child is not particularly fond of, but won’t even realize if you offer them a veg frankie.
You can use this recipe for beetroot cutlets , shape it in the form of a log and make a beet wrap, or use your favorite vegetable cutlet recipe and use that for stuffing to make veg chapati roll !
Go ahead and enjoy some Frankie for a light meal when you are too bored to spend long hours in the kitchen or convert those leftover rotis into roti roll ! You can even use readymade tortillas to pull this off even quicker.
LOVE INDIAN VEG STREET FOOD RECIPES LIKE THIS VEG FRANKIE | ALOO FRANKIE RECIPE? YOU MAY WANT TO CHECK THESE OUT TOO
- Ragda patties (Potato patties served with curried dried peas)
- Dabeli
- Dahi Puri
- You can also find all the recipes for 3 chaat chutney’s here .
STEP BY STEP INSTRUCTIONS TO MAKE VEG FRANKIE RECIPE | ALOO CHEESE FRANKIE | VEG KATHI ROLL
1.Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture , mix well and refrigerate until you prepare the dough and the potato rolls.
FOR THE FRANKIE ROTI/WRAPS
1.Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.
2.After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.
3.Roll each ball to approximately about 8 inches as you would for a chapati.
4.Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.
FOR THE POTATO ROLLS
1.Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.
2.Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium low heat.
3.Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.
4.Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.
5.Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.
TO ASSEMBLE THE VEG FRANKY
1.Take a chapati, spread required amount of tomato ketchup.
2.Place some of the salad mixture all over the ketchup.
3.Then place the potato roll.
4.Drizzle mint-cilantro & date-tamarind chutney’s.
5.Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.
NOTES
1.You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.
2.If making for kids, reduce spices and adjust accordingly.
HOW TO MAKE VEG FRANKIE RECIPE | ALOO CHEESE FRANKIE | VEG KATHI ROLL?
Veg Frankie Recipe | Aloo Cheese Frankie | Potato & Cheese Wraps
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the frankie roti (wraps)
- 1/2 cup all purpose flour (maida)
- 1/2 cup whole wheat flour (atta)
- 1 tsp oil
- Salt, to taste
- Oil/Butter, as required for roasting the roti
For the potato rolls
- 2.5 cups shredded boiled potatoes
- 2 tsp coarsely crushed ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/2 tsp amchur powder (dry mango powder)
- 2 tbsp finely chopped coriander leaves
- Salt, to taste
For the salad mixture
- 2 cups shredded cabbage
- 1/2 cup thinly sliced onions
- 1/4 cup shredded carrots
- 1/2 tsp chaat masala
- 1/2 tsp amchur powder
- 1/2 tsp black salt/ Salt to taste
- 1 tsp vinegar/lime juice
Other ingredients
- Tomato ketchup, as required
- Mint-cilantro chutney, as required
- Date-Tamarind chutney, optional
- About 2 cups Shredded cheese, or as required
Instructions
For the salad mixture
- Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.
For the frankie roti/wrap
- Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.
- After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.
- Roll each ball to approximately about 8 inches as you would for a chapati.
- Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.
For the potato rolls
- Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.
- Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium-low heat.
- Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.
- Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.
- Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.
To assemble the franky
- Take a chapati, spread required amount of tomato ketchup.
- Place some of the salad mixture all over the ketchup.
- Then place the potato roll.
- Drizzle mint-cilantro & date-tamarind chutney’s.
- Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.
Notes
- You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.
- If making for kids, reduce spices and adjust accordingly.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Veg Frankie Recipe | Aloo Cheese Frankie | Potato & Cheese Wraps
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the frankie roti (wraps)
- 1/2 cup all purpose flour (maida)
- 1/2 cup whole wheat flour (atta)
- 1 tsp oil
- Salt, to taste
- Oil/Butter, as required for roasting the roti
For the potato rolls
- 2.5 cups shredded boiled potatoes
- 2 tsp coarsely crushed ginger garlic paste
- 1/2 tsp red chilli powder
- 1/2 tsp roasted cumin powder
- 1 tsp chaat masala
- 1/2 tsp amchur powder (dry mango powder)
- 2 tbsp finely chopped coriander leaves
- Salt, to taste
For the salad mixture
- 2 cups shredded cabbage
- 1/2 cup thinly sliced onions
- 1/4 cup shredded carrots
- 1/2 tsp chaat masala
- 1/2 tsp amchur powder
- 1/2 tsp black salt/ Salt to taste
- 1 tsp vinegar/lime juice
Other ingredients
- Tomato ketchup, as required
- Mint-cilantro chutney, as required
- Date-Tamarind chutney, optional
- About 2 cups Shredded cheese, or as required
Instructions
For the salad mixture
- Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.
For the frankie roti/wrap
- Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.
- After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.
- Roll each ball to approximately about 8 inches as you would for a chapati.
- Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.
For the potato rolls
- Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.
- Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium-low heat.
- Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.
- Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.
- Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.
To assemble the franky
- Take a chapati, spread required amount of tomato ketchup.
- Place some of the salad mixture all over the ketchup.
- Then place the potato roll.
- Drizzle mint-cilantro & date-tamarind chutney’s.
- Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.
Notes
- You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.
- If making for kids, reduce spices and adjust accordingly.
Chilli garlic noodles is a quick and delicious Indo-Chinese dish, that is ready under 15 minutes. Add protein of choice to make it a wholesome meal.
I’m sure by now you know I love Indo Chinese cuisine, given by the number of dishes I have shared! Also if you have been following my post, you guys know how I love quick fix meals! This spicy chilli garlic noodles recipe is just that! If your palette is craving for some spicy food then these noodles are the right deal for the job!
These noodles are loaded with garlic and a lot of heat from a combination of the fresh Thai bird’s eye chilli and the dry red chillies. The Thai chillies are from my very own little herb garden, and these little guys are reaaallly spicy! I used just 2 and that was enough heat as the chili garlic sauce is pretty spicy as well. This is such a fuss-free and quick meal, just yet another perfect one to dish out on those busy weeknights! Enjoy!!
- STEP BY STEP INSTRUCTIONS TO MAKE CHINESE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES
- HOW TO MAKE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES?
- Chilli Garlic Noodles Recipe | Chilli Garlic Hakka Noodles
STEP BY STEP INSTRUCTIONS TO MAKE CHINESE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES
1.Boil noodles as per package instructions, drain and coat with little oil. Set aside.
2.Heat oil in a wok or heavy bottomed pan, add garlic and fresh and dry red chillies. Sauté until garlic turns golden.
3.Sauté chopped spring onions next, until translucent.
4.Add the chopped colored bell peppers and sauté for few more minutes.
5.Add soy sauce, chilli garlic paste, pinch of sugar, pepper, and salt if required.
6.Add boiled noodles and toss for a couple of minutes on high heat. Sprinkle scallion greens, mix and switch off the heat. Enjoy it as it is or with any other side dish, such as sweet and sour chicken , schezwan potatoes , veg Manchurian etc.
NOTE
- Add chicken or prawns for a non-vegetarian version. Stir-fry the meat, and set aside, then add it back in step 5 after stir frying the sauces.
HOW TO MAKE CHILLI GARLIC NOODLES | CHILLI GARLIC HAKKA NOODLES?
Chilli Garlic Noodles Recipe | Chilli Garlic Hakka Noodles
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
- 200 grams noodles
- 3 big garlic cloves, minced
- 2-3 fresh red/green chillies, finely chopped
- 3-4 dried red chillies, broken into half
- 1/4 cup white portion of scallion greens (spring onions)
- 1/2 cup finely chopped colored bell pepper
- 1 tsp dark soy sauce
- 1 tbsp chilli garlic sauce
- Pinch of sugar
- salt and pepper to season
- 1- 2 tsp vegetable oil
- 2-3 tbsp scallion greens
Instructions
- Boil noodles as per package instructions, drain and coat with little oil. Set aside.
- Heat oil in a wok or heavy bottomed pan, add garlic and fresh and dry red chillies. Sauté until garlic turns golden.
- Sauté chopped spring onions next, until translucent.
- Add the chopped colored bell peppers and sauté for few more minutes.
- Add soy sauce, chilli garlic paste, pinch of sugar, pepper, and salt if required.
- Add boiled noodles and toss for a couple of minutes on high heat. Sprinkle scallion greens, mix and switch off the heat. Enjoy it as it is or with any other side dish, such as sweet and sour chicken, schezwan potatoes, veg Manchurian etc.
Notes
- Add chicken or prawns for a non-vegetarian version. Stir-fry the meat, and set aside, then add it back in step 5 after stir frying the sauces.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
