Pregnancy is giving me some serious Indian street food cravings. Veg Frankie is one of the most loved Indian street food. I was craving for a spicy tangy frankie today. Typically this is made in lot of oil/butter but I chose to do it a slightly healthy way with my own twist.
Ingredients:
- 2-3 tbsp Oil
- 1 tsbp grated ginger
- 1 tsbp minced garlic
- 1-2 chopped green chilli
- 1 grated beetroot
- 1 grated carrot
- 3 boiled potatoes
Seasoning:
- 1 tsbp chilli powder
- 1 tsp garam masala
- 1-2 tbsp salt
- 1 tsp chaat masala
- 1 tsp turmeric pwoder
- 1/2 tsp black pepper powder
- 1 tsp cumin seeds
- pinch of hing
- fresh lime juice or 1 tsp amchur powder
- freshly chopped cilantro leaves
- 1/2 cup Schezwan or momo sauce
- 1/2 cup Tamarind sauce
- 1/2 cup Mayonnaise
- 1/2 cup Butter
- Grated or sliced amul cheese
Instructions:
- Heat a pan and sautee 2 grated carrots and 1/2 beetroot until the moisture is gone. Add salt and chaat masala for seasoning.
- Mash 2 boiled potatoes / you can use grated paneer as well. Add crushed chilli, ginger, lemon juice, salt, chat masala, beet-carrot mixture, pinch of garam masala, turmeric, chilli. You can temper this stuffing in oil with cumin seeds and hing.
- Time to assemble : I used @kawanusa Frozen Paranthas! They taste really good for frankies and kathi roll or just as is!
- Roast on both sides with ghee or little butter.
- I made a home made schezwan / momo chutney. ( Recipe coming soon) Apply a spoon of it on the parantha.
- Apply a spoon of tamarind/dates chutney. That’s a recipe for another day. I drizzle it in literally everything.
- Add your stuffing in the centre. Grated or cheese slice. I love using @amul_india cheese or American cheese slice by @kraft_brand.
- Roll the frankie and cook on both sides for 1/2 minutes.
- Serve with your favorite chutneys. Enjoy.