“Brilliant!!!” was the first word that came to my mind when I saw the Tibbs Frankies Counter right outside the Globus Store in Chennai. It was everything packaged in to one tiny roll of goodness. When I bit in to the hot veggie frankie, I attained instant nirvana. It was a combination of sorts – spicy, tart, chunky and crunchy. It was a match made in heaven. Since that day it has been something that makes me go weak in the knees. I confess to even choosing Globus over some of the other stores, simply with the knowledge that we would have the frankie. When we moved to the US, it was one of those things that I missed the most…well, apart from Woodlands Pongal, Sangeetha`s Pineapple Kesari, Madras Bhel Puri House Bhel Puri, Hot Chips Samosa Chat, Saravana Bhavan Parotta Kurma, and Mainland China`s Dumplings to say the least! I had to make my own version and the first step was getting the Frankie Masala. On my last trip to India, I got the Kapol`s Frankie Masala and I must say its a keeper. My version is inspired by many on the internet and of course my own spin to it. Hope you enjoy it!
1 Medium Onion.
1 Tsp Frankie Masala.
1 Cup Wheat Flour.
1 Cup Unbleached Organic All Purpose Flour.
Salt to taste.
For the Stuffing:
2 Medium Sized Potatoes boiled with salt and mashed.
1 Tsp Cumin Powder.
1 Green Chilli Chopped.
1/2 Tsp Red Chilli Powder.
1/2 Tsp Chat Masala.
1/2 Tsp Garam Masala Powder.
Salt if needed.
1/2 Cup Bread Crumbs.
1/2 Tsp Sugar. (Optional).
For The Green Chutney:
2 Tbsp Thick Curd.
1 Green Chilli.
2 Tbsp Roughly Chopped Ginger.
1/2 Cup Packed Cilantro Leaves.
3-4 Mint Leaves. (Optional).
A few drops of lemon juice or 1/2 Tsp Kala Namak.
- Prepare the outer dough just like you would for rotis. Add the all purpose flour, maida and salt and using just enough water roll in to a pliable dough. Smear a thin layer of oil and cover tightly until use. You can also use whole wheat flour completely if needed.
- Chop a medium onion in to thin long slices. Squeeze half a lemon on the onions and top with 1/2 Tsp Chat Masala. Set aside.
- In a kadai add a tsp of oil and add the green chillies and the mashed potatoes. Follow up with all the dry spices – Cumin Powder, Red Chilli Powder, Chat Masala and Garam Masala Powder and give it a quick saute.
- Remove from the kadai, trasfer to a bowl and add more salt if needed after tasting. Add about 1/2 cup of bread crumbs and gently mix.
- For bread crumbs just add one loaf of bread to the mixie jar and quickly pulse.
- At this point the stuffing should have a thick cutlet dough like consistency. Roll in to cylindrical pieces and shallow fry until browned on all sides.
- Puree the curd, cilantro, green chilli, mint leaves and ginger to a smooth consistency. If you don’t want to use curd, just add a few drops of water. Season with a pinch of kala namak (black salt) or lemon juice. Transfer to a bowl.
- Kathi Rolls are pretty much assembled just before serving them so they dont get soggy.
- Arrange all the ingredients required – Stuffing, warm rotis. green chutney, chopped cilantro, seasoned onions and optionally chat masala powder or frankie masala powder.
- Lay out the roti and place two of the potatoe rolls on one side.
- Top with green chutney, chopped cilantro, and onions and sprinkle chat masala.
- Gingerly roll tightly and pack one end in to a small sheet of aluminum foil.
- Serve fresh!
- You can sunstitute half the boiled potatoes and replace it with paneer instead.
- You can marinate the panneer / aloo in achari masala and then sear it to make Achari Panneer Kathi Rolls.
- Leftover stuffing can be easily reused the next day for kids lunchboxes in the form of sandwiches.