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This Vegetarian Frankie is protein-packed and a great snack or a meal. It is enticing enough to get the adults salivating as well. Great for lunches, snacks, parties, picnics or road trips, Frankies are a going to be well loved by all and at any time of the day. This recipe was inspired by Deepika Agarwal and, honestly, we have to say that we had a lot of fun experimenting with it. This recipe is very versatile and definitely a keeper.

Prep Time: 10 min
Cook Time: 20 min
Makes: 6 frankies

For Paratha:
All Purpose Flour / Maida – 1 cup
Salt – 1/2 tsp
Oil – 1 tbsp
Potato – 1 small, boiled, peeled and grated
Warm Water – 1 or 2 tbsp, as needed
Oil – enough to drizzle
All-Purpose Flour for dusting

Method (for Paratha)

1. In a bowl, mix the All-Purpose Flour and the Salt together.
2. Add in the OIl and rub it into the All-Purpose Flour to incorporate well.
3. Add in the Potatoes and again crumble in, same as the oil.
4. Add 1 tbsp of Warm Water at a time to form a stiff dough.
5. Knead for a 2 minutes, drizzle and coat the dough ball with Oil, cover and allow it to rest for 15 min.
6. After 15 min., knead once more, and divide the dough into 6 equal parts.
7. Heat a Tawa/Skillet on medium heat till it is nice and hot.
8. Take one part of the dough and roll onto a smooth ball and press between your palms to form a disc.
9. Dip the disc in some additional All-Purpose Flour and roll into a chapati.
10. Make the roti a little thinner than a chapati as the Maida tends to shrink.
11. Once rolled out, place on the hot Tawa.
12. Move the roti just a bit to avoid sticking to the tawa.
13. Allow the color to change just a bit and some bubbles to appear.
14. Flip the Roti once that happens and allow it to cook on the other side for just a couple of minutes.
15. Increase the flame to the highest and using tongs, place the Roti on the flame.
16. Allow it to balloon up.
17. Take off the flame and keep in an insulated container till ready to make the rolls.

For Filling:

Paneer – 4 oz / 100 gms
Potatoes – 2 small, boiled, peeled and grated
Salt – 1/2 tsp or to taste
Coriander Powder / Dhaniya Powder – 1/2 tbsp
Garam Masala – 1/2 tsp
Amchoor Powder (Dry Mango Powder) – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 1 tbsp
Green Chillies – finely chopped, to taste
Onions – finely sliced, as needed
Cilantro – finely chopped, as needed
Lemon/Lime Juice – to taste

Method (for filling):

1. Crumble the Paneer and add in the Potatoes.
2. Mix but be gentle not to make a paste of the mixture.
3. Add in the spice – Salt, Coriander Powder, Amchur, Garam Masala & Red Chili Powder.
4. Mix again to ensure that the spices don’t clump up to one area and are well distributed.
5. Heat Oil in a non-stick pan or a kadhai.
6. Add in finely chopped Green Chillies and then the Potatoes and Paneer mixture.
7. Mix gently and allow the filling to get heated all the way through for just a couple of minutes.
8. Once hot, turn off the stove/flame and add in finely sliced Onions and Cilantro.
9. Squeeze Lemon or Lime juice to taste and give it one final mix.
10. Transfer to a bowl to allow the mixture to cool down to make cylindrical rolls to fill in the roti.

Assembly:

1. Place the Roti flat and spread some Chutney on one half of it.
2. Place the Filling Roll on the chutney side and start rolling.
3. Roll on the clean side and secure with a toothpick.
4. Serve hot.

Tips:
1. To make it for kids, add some cheese and serve with ketchup.
2. Add additional vegetables to sneak veges into the snack.
3. This is a great lunch box item for kids and adults.
4. Great for meal-on-the-go.

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