Mixed Vegetable Frankie

Ingredients(for 1 large Frankie roll per serving)

• 1 cup Whole wheat flour (atta) (for roti base)
• 1/2 cup Boiled potatoes (aloo, mashed)
• 1/4 cup Carrots (finely chopped or grated)
• 1/4 cup Green peas (matar, boiled)
• 1/4 cup Capsicum (shimla mirch, finely chopped)
• 1 small Onion (finely sliced for filling)
• 1/4 cup Cabbage (finely shredded)
• 2 tablespoons Green chutney (coriander-mint chutney) - optional
• 2 tablespoons Low-fat curd (yogurt) (for sauce or binding) - optional
• 1 teaspoon Frankie masala/chaat masala (or homemade mix)
• 1/4 teaspoon Turmeric powder (haldi)
• 1/4 teaspoon Red chilli powder (adjust to taste)
• as needed Salt (namak)
• 1 tablespoon Oil (preferably mustard or olive oil)

Instructions

1. 1

   Prepare the dough by mixing atta, a pinch of salt, and water. Knead into a soft dough and let it rest for 10 minutes.

   10 minutes

   Cover dough with a damp cloth to prevent drying.

2. 2

   Heat oil in a pan (tawa), add onions, sauté until translucent. Add carrots, capsicum, peas, and cabbage. Stir-fry for 3-4 minutes.

   5 minutes

   Do not overcook veggies to retain crunch and nutrients.

3. 3

   Add mashed potatoes, turmeric, red chilli powder, frankie masala, and salt. Mix well. Cook for 2-3 minutes and let the filling cool.

   5 minutes

   Mash filling for easy rolling inside the roti.

4. 4

   Divide dough into 2 balls. Roll each into a thin roti. Cook on a hot tawa until light brown spots appear. Keep rotis soft.

   5 minutes

   Apply a few drops of oil on each side for a softer roti.