Full Written Recipe for Mumbai style veg frankie
Makes approximately 10 frankies

For aloo patty:
Ingredients:
Oil 1 tsp + butter 1 tbsp
Jeera 1 tsp
Ginger garlic paste 1 tbsp
Green chillies 2-3 nos. (chopped)
Asafoetida a pinch
Powdered spices:
Turmeric powder ½ tsp
Red chilli powder 1 tbsp
Coriander powder 1 tbsp
Garam masala / frankie masala 1 tsp
Tomato ketchup 1 tbsp
Red chilli sauce 1 tsp
Water as required
Potatoes 3 cups (boiled & mashed)
Salt to taste
Lemon juice 1 tsp
Fresh coriander leaves 1 tbsp (chopped)
Refined slurry (refined flour 3 tbsp + water 6 tbsp)

Methods:
Set a pan on medium heat, add oil + butter, jeera, ginger garlic paste, green chillies and asafoetida, sauté it for a minute.
Add the powdered spices and mix well, further add a splash of water to avoid the spices from burning and cook it for 1-2 minutes.
Add the boiled & mashed potatoes and salt to taste, mix well and cook for 2-3 minutes.
Add some freshly chopped coriander leaves and squeeze some fresh lemon, mix well and cook for a minute.
Transfer it to a bowl and cool down to room temperature, shape the potato mixture in half foot long pattice.
Take a separate bowl, add refined flour and water mix well to make a smooth slurry.
Set the same tawa on medium heat and apply a layer of refined flour slurry over the pattice and cook until golden brown in colour apply the same amount of slurry on the other side as well and cook that too until golden brown in colour. The addition of slurry makes a crispy layer over the potato pattice which adds on a crunch element to the frankie. Make as many as you wish to. Keep aside and use it while assembly.

For Frankie roti:
Refined flour 2 cups
Salt ½ tsp
Curd 1/4th cup
Water 1 & 1/4th cup (300 ml approx.)
Oil 2 tbsp
Oil as required for cooking the roti

Methods:
Add the refined flour in a bowl, further add salt to taste and curd, mix well and add water gradually and knead a very soft and stretchy dough. Knead well to get the stretchy texture to the dough. You can adjust the quantity of water as required.
Tip: as you add the water, you’ll feel like it’s too much, but just hold on! Don’t give up! Just knead well and the dough will start to form.
Add oil and knead the dough once again to make it smooth and stretchy.
Apply some oil on the dough nicely to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes, after 30 minutes you’ll find the dough has risen a bit, knead the dough once again after the rest.
Sprinkle some dry flour over the dough and divide it into small and equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a thick roti,
Set a tawa on medium heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it cover in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.

For homemade Frankie masala:

Ingredients:
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp

Methods:
Just mix all the spices in a mixing jar and your frankie masala is ready, store in an airtight container.

For special frankie chutney
Ingredients:
Handful of fresh coriander leaves
Handful of fresh mint leaves
Green chillies 3-4 nos.
Ginger ½ inch
Tamarind pulp 3 tbsp
Black salt ½ tsp
Water 50 ml

Methods:
Grind all ingredients together, use more water to make the chutney really watery. This chutney water gives a really moist & tangy taste to the frankie.

Assembly:

Ingredients:
Half cooked frankie roti
Butter
Aloo patty
Homemade frankie masala
Special frankie chutney
Chilli vinegar (vinegar 50 ml + green chillies 2-3 nos.)
Onions (Chopped) optional
Methods:
For chilli vinegar, simply just soak the chopped green chillies in the vinegar for 10-15 minutes.
Set a tawa on medium high heat, add a blob of butter and cook the roti on side until golden spots appear, add the potato patti over the roti and flip and cook along with it.
Next, sprinkle some frankie masala all over the roti, top it with some chopped onions, frankie special tangy chutney, some chilli vinegar and sprinkle some more frankie masala for that extra punch, and roll it. Your Mumbai style veg frankie is ready to be served, serve it immediately.
You can tweak the toppings according to your preference, if you want you can avoid the addition of the onions, if you don’t like them.
I’ve made four variants, just by adding schezwan sauce in one and just cheese in another one and schezwan sauce & cheese in my favorite version. You too can be creative in your own way.

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