Vegetable Frankie

Ingredients:
For Roti

• 3/4 cup of all purpose flour
•  1/4 cup whole wheat flour
•  1/4 teaspoon salt
•  1 tablespoon oil
•  Approx. 1/3 cup of water

Also Need

•  1/4 cup all purpose flour for rolling
•  1 tablespoon oil for brushing Frankies

For Filling

•  2 cups cabbage thinly sliced
•  1 cup carrot shredded
•  1/2 cup green peas
•  3/4 cup potatoes mashed
•  1/2 red bell pepper thinly sliced
•  1 cup tomato chopped
•  1 teaspoon finely shredded ginger
•  1 green chili finely chopped
•  About 2 tablespoons cilantro chopped
•  2 tablespoons oil
•  1 teaspoon cumin seed
•  1 teaspoon salt
•  1/2 teaspoon garam masala

Method
For Filling

1. Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
2. Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
3. Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
4. Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
5. Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
6. Filling is ready. Set it aside.

For Roti

1. In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
2. Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers.
3. Cover the dough and let it rest for about 10-15 minutes.
4. Knead the dough again and divide into 6 equal parts.
5. Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
6. Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
7. Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
8. Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
9. Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

Assembling the Frankie

1. Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
2. Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
3. Serve with Cilantro Chutney or Tamarind Chutney .

Suggestions

1. Prepare the roti and filling in advance; prepare the Frankies when ready to serve.
2. You can also use thin tortilla instead of rotie for this recipe, uncooked tortilla works well
   

   Hari Chutney – Cilantro ChutneyIngredients:

   
   
   • 1 big bunch of chopped Cilantro (green coriander)
   • 3 green chopped chilies
   • 3 tablespoons of lemon juice
   • 1/2 inch ginger
   • 1 1/2 teaspoon salt
   • 1 teaspoon cumin seeds
   • 1 teaspoon oil
   • 1 teaspoon sugar
   • Pinch of asafetida (hing)
   Method
   
3. Blend all ingredients, except the cilantro, into a paste.
4. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
5. Blend well and add more salt, green chilies, or lemon juice to taste.
   

   Tamarind Chutney

   Ingredients:
   
6. 1/2 lb tamarind, seeded
7. 2 1/2 cups sugar
8. 2 cups boiling water
9. 1 1/2 tablespoons roasted ground cumin seeds
10. 1 tablespoon salt
11. 1 teaspoon black salt
12. 1 teaspoon red chili powder
13. 1 teaspoon ground black pepper
14. 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.