Ingredients
for aloo stuffing:
2 tsp oil
½ capsicum, meagerly cut
2 potatoes, bubbled, peeled and pounded
¾ glass paneer/curds, disintegrated
1 tsp kashmiri bean stew powder/lal mirch powder
½ tsp garam masala powder
½ tsp chaat masala
salt to taste
different fixings:
2 tsp margarine
3 chapathi or wraps
6 tsp tomato sauce
½ glass lettuce, meagerly cleaved
1 carrot, meagerly slashed
½ onion, meagerly cut
3 tsp green chutney
Method:-
For Filling
Warmth the oil in sauce container over medium high warmth. Test the warmth by adding one cumin seed to the oil; if the seed split immediately oil is prepared.
Include cumin seeds as seeds split include the ginger, cilantro and green bean stew, mix for few moments.
Include tomatoes, and salt cook until the point when tomatoes are delicate this will take around 3-4 minutes.
Decrease the warmth to medium and include cabbage, carrot, green peas, and chime pepper cook until the point that vegetables are delicate not soft mix vegetables sometimes this should take 5-6 minutes.
Add potatoes to the vegetables blend it well. Kill the warmth and blend the garam masala.
Filling is prepared. Put it aside.
For Roti
In a bowl blend entire wheat flour, universally handy flour, salt and oil. Add water to make firm and smooth mixture, change the water as required.
Manipulate the mixture on a gently oiled surface. Batter ought not adhere to the fingers.
Cover the batter and let it rest for around 10-15 minutes.
Ply the batter again and partition into 6 a balance of.
Take one a player in the mixture and press it the two sides in dry flour this will help rolling. Move it thin into around 9" distance across. In the event that the mixture adheres to the moving pin or moving surface, softly sprinkle the dry flour.
Warmth the skillet over medium high. Checks the skillet on the off chance that it is sufficiently hot. Sprinkle few drops of water over the skillet, water should sizzle. Skillet ought not smoke.
Place the roti over skillet for about a large portion of a moment, roti will change in the shading delicately and puff better places.
Flip the roti over, and daintily squeeze, flip it again roti ought to have light brilliant shading on the two sides.
Expel the roti from the skillet. Roti is prepared. Make all the rotis, cover and put it aside.
Collecting the Frankie
Take one roti and put it over a level surface. Put about ¼ measure of vegetable length insightful leaving around 1-1/2 inch from the best and crease it firmly like burrito. Delicately brush the oil the two sides of wrap.
Warmth the skillet over medium warmth. Place the Frankie over skillet and gently dark colored the two sides to pleasant and firm.
Present with Cilantro Chutney or Tamarind Chutney
