Streetside veg cheesy frankie

STREETSIDE VEG CHEESY FRANKIE

INGREDIENTS

• Maida flour – 2 cup
• Salt to taste
• Oil – 1 tbsp to knead the dough
• Oil to roast the chapati
• Boiled and Mashed potato – 2
• Oil / olive oil – 1 tbsp
• Ginger garlic paste – 1 tsp
• Onion sliced – 1 small
• Cabbage thinly sliced – 1/2 cup
• Capsicum sliced – 1/4 cup
• Carrot sliced – 1/4 cup
• Red chilli pwdr – 1 tsp
• Amchur pwdr – 1/4 tsp [optional ]
• Garam masala pwdr- 1 tsp
• Chaat masala as required
• Finely chopped coriander leaves -2 tbsp
• Tomato ketchup as required
• Chilli sauce as required
• Grated cheese as required

PREPARATION

1. Take flour + salt + 1 tbsp oil in a big plate and mix well.
2. Slowly add water and make a soft pliable dough .
3. Cover and keep aside .

METHOD FOR MAKING THE STUFFING

Heat oil 1 tbsp  in a pan ,add ginger garlic paste andfry .

Add onion and stir fry .

Add capsicum + cabbage + salt  and stir fry . [should not get cooked ,it should have a crunch ]

***Now you can add the chilli pwdr + amchur pwdr + garam masala pwdr + chaat masala pwdr and fry .

Add the mashed potato and mix well .

Add coriander leaves and off the flame .

METHOD FOR ASSEMBLING

Divide the dough into equal portions of lemon size .

Roll each into soft ball , flatten the ball ,dust with dry flour and roll it into thin chapatis .

Place it on a hot tava and cook on both sides till golden spots appear .

Drizzle few drops of oil while roasting .

Once done remove on a assembling board .

Spread a layer of enough ketchup and chilli sauce .

Place a layer of potato stuffing in the middle .

Sprinkle little chaat masala .

Spread a layer of grated cheese .

Fold the ends and bring over lap in the centre over the stuffing OR roll it .

Wrap it half way with foil / butter paper / napkin .

NOTES

1. For dough ,you can use wheat flour + maida .
2. Adjust sauces /spices as per taste .
3. Cheese is optional .
4. We can use regular chapati or left overchapatis .
5. You can make half cooked chapatis and use it later while assembling .

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