This great man clubbed all his ideas of food found in Berut, mixed Indian spices into it and invented Frankie, a quick bite stuffed rolled veggies / non veg ingredients on a fried Indian bread and bought it to Mumbai, the capital of Maharastra in India.
Frankie are basically inspired dishes from Berut in Lebanon. The Doner Kabab and Pita breads were fused together and ate and thus Frankie was born.
Indian Frankie comprises or consists of four (4) parts:
- The Roti
- The Stuffing / Filling
- The Masala and
- Assembling of the Frankie
Frankie are quick and easy to make and can be had anytime as a snack or a full meal. So let us make a Veg Frankie today. Let's Begin
Ingredients & Steps: (Broken into parts for easy understanding)
Preparing the Roti:
- Take 1 cup maida (all purpose flour)
- Add 1/2 cup atta (wheat flour - optional)
- Add water (as needed)
Knead the dough.
Once dough is ready.
- Rub 1 tsp oil on the dough
Leave it for proving and softening.
Frankie dough is ready.
Preparing the Masala:
In a pan.
- Take 2 tbsp coriander seeds (dhania)
- Take 1 tbsp cumin seeds (jeera)
- 12 - 15 black pepper corns
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 1/4 tsp asafoetida (hing)
- 1/2 tsp garam masala
- 1/2 tsp dry mango powder
- 1/2 tsp salt
Roast all the masala.
- Roast them for 2 to 4 minutes, just make sure they do not get burnt.
Put them in a mixer grinder.
- Grind them to get a fine powder.
Frankie Masala is ready to be used in the recipe.
Preparing the Stuffing / Filling:
- Chop 3 - 6 green chillies
- Chop 3 - 6 fresh red chillies
Take a small bowl (katori)
- Put chopped chillies
- Add salt to taste
- Add 1/2 cup vinegar
Leave it aside.
Vinegar Chilli is ready to be used later.
In a bowl.
- Mash 4 - 6 medium to big size boiled potatoes
Heat up a pan.
- Add 2 tbsp oil
- Add 1 tbsp garlic paste
- Add 1" chopped ginger
- Add 1 - 2 chopped green chillies
- Add 1/2 tsp coriander powder (dhania)
- Add 1/2 tsp red chilli powder
- Add 1/4 tsp asafoetida (hing)
- Add 2 tbsp tomato ketchup
- Add 1/2 cup fresh tomato puree
Cook well so that all ingredients (masala) gets roasted properly.
Once the ingredients (masala) are roasted.
- Add boiled mashed potatoes
Potatoes should properly and evenly gets coated with the roasted ingredients (masala).
Put off your gas flame.
- Add 1 tbsp chopped fresh coriander leafs (dhania patta)
- Add 1 tsp frankie masala - that we made
Mix well.
Now let us come back to the dough.
Take out the dough from the bowl.
Knead it once to check softness.
- Make even balls out of the dough.
With help of a rolling pin flatten the dough balls to circular disc shape (neither too thin, nor to thick)
[Tip: Disc size should be 8" to 11" or the size of your frying pan].
- Add 1/2 tsp oil
- Fry the dough disc for 1 to 2 minutes only.
Keep a check that the disc gets fried but does not get the brown marks or spots on its surface.
This means we are half frying or half cooking the rotis.
Make palm long cutlet or patty out of the cooked potato filling / stuffing.
Again heat up your pan.
- Add 1 tbsp butter
- Add 1 tsp oil
- Fry the half cooked roti and the potato patty.
Once the potato patty is golden brown and the roti also gets brown spots.
Take them out on a plate.
Assembling the Frankie:
- Put the roti on a plate.
- On one side of the roti, place the potato patty.
- Put some fine chopped onions on top of potato patty
- Put some fine chopped coriander on top of potato patty
- Sprinkle 1/4 tsp Frankie masala on top
- Add 1 tbsp vinegar chilli - that we made
- Add 1 tbsp grated cheese (optional)
- Wrap the roti on a butter paper.
Place the roti half on the butter paper and half outside, so that half of the roti is exposed.
Roll the roti till end.
Serve it with some hot and sour sauce or ketchup along with a cheesy dip and some mayonnaise dip.
0 Comments