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🌾 Ingredients (makes 2 rolls)
For the roti / wrap:
- 1 cup whole wheat flour (atta)
- 1 tsp oil (optional)
- Salt – a pinch
- Water – as needed
For the filling:
- 1 tsp olive oil / mustard oil / ghee
- ½ tsp cumin seeds (jeera)
- 1 small onion – sliced
- 1 small capsicum – sliced
- ½ carrot – grated
- ¼ cup cabbage – shredded
- ½ cup boiled and cubed paneer / tofu / boiled potato / chicken (choose one)
- ½ tsp red chili powder
- ½ tsp coriander powder (dhaniya powder)
- ½ tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp amchur (dry mango powder) or lemon juice
- Salt – to taste
- Fresh coriander – chopped
For the chutney spread:
- 2 tbsp thick curd or hung curd (dahi)
- 1 tbsp green chutney (mint-coriander chutney)
- A pinch of black salt
- ¼ tsp roasted cumin powder
Optional toppings:
- Sliced onion rings tossed in vinegar or lemon juice
- Lettuce leaves or shredded cabbage for crunch
🔥 Method
1. Prepare the roti:
- Mix atta, salt, and a bit of oil with water to make a soft dough.
- Rest for 10–15 minutes.
- Roll out thin rotis and cook on a tawa until light brown spots appear on both sides.
- You can brush lightly with oil or ghee.
2. Make the filling:
- Heat 1 tsp oil in a non-stick pan.
- Add cumin seeds and let them splutter.
- Add onions and sauté till light golden.
- Add capsicum, carrot, and cabbage; sauté 2–3 minutes (keep them slightly crunchy).
- Add your protein (paneer, tofu, potato, or chicken) and all the masalas.
- Mix well and cook 2–3 more minutes.
- Finish with lemon juice and chopped coriander.
3. Prepare the chutney spread:
- Mix hung curd, green chutney, roasted cumin powder, and black salt.
- Keep it chilled until use.
4. Assemble the frankie:
- Place a roti on a plate.
- Spread 1–2 tsp of the chutney mix.
- Add the hot filling in the center.
- Top with onion rings or cabbage.
- Roll tightly like a wrap.
5. Toast the roll (optional):
- Place the roll back on the tawa and toast gently on all sides with a few drops of oil until golden.
🌿 Healthy Tips:
- Use whole wheat or jowar rotis instead of maida wraps.
- Replace paneer with tofu or sprouts for a vegan version.
- Use low-fat curd and minimal oil.