One of the most liked Mumbai street food made of tortilla wraps covering flavored potato fillings and crunchy veggies inside.
Makes 8 frankies
Ingredients for wraps:
2 cups all purpose flour
1/4 cup of melted butter
1.5 teaspoons salt
1 teaspoon baking powder
flour for dusting
Ingredients for filling:
4 boiled potatoes
1 teaspoon salt
1/2 tablespoon chaat masala
1 tablespoon deggi red chilli powder
1 teaspoon mustard seeds
1/2 teaspoon asafetida/hing
1 cup shredded cabbage
1/2 cup chopped green bell pepper
1 tablespoon oil
mix of red chilli and chaat masala powder
1 cup blend of equal quantity of tomato ketchup and schezwan sauce
Butter, flour and oil needed occasionally
Process: In a bowl add flour, salt, baking powder and mix well. Add the melted butter and again mix well. Pour gradually hot water to the flour kneading for nearly 15 minutes forming a soft dough. I used nearly 3/4 cups of water. Cover with a wet cloth and keep aside for atleast 30 minutes near a warm place.
In a saucepan heat oil, add mustard seeds, once they splutter add hing, deggi mirch powder and add the mashed potatoes. Mix all well and then add the chaat masala powder plus salt. Add the cabbage and bell pepper mix well and at last turn off the stove.
Once the dough has set then remove it out and knead it once more. Roll in cylindrical shape dividing the dough in equal portions.
Take one dough ball and sprinkle some flour on the rolling board. Roll the dough in circular shape with 8 -9 inches diameter. Cook both sides on medium heat for 10 seconds, flipping several times. Do not overcook.
Alternately you may also drizzle few drops of oil and then sprinkle flour followed by rolling and cooking in similar manner.
Cover these cooked wraps in a container so the moisture is released, this helps the wraps become more softer.
Add some butter and cooked both sides of each wrap for few seconds on medium heat pressing with a spatula . Once the wraps turns little crispy in the center remove on a plate and spread the sauce mixture. Add a spoonful of mixture at one side of the wrap, sprinkle some mix of chaat masala and deggi mirch powder, cover the potatoes with fresh shredded cabbage. Squeeze lemon juice at the bottom of the filling. Close it tight folding from one side to another.
Repeat the same with all of them. Again on the pan add some butter and cook the closed Frankie for few seconds, the top and base part. They should turn little crispy. Wrap each Frankie with some aluminum foil making sure the lemon juice side is covered by the foil.
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