Aloo cheese frankie ( Cheese & Potato stuffed wraps)

Frankies are basically wraps, and a popular Indian street food. This Aloo cheese Frankie is quite popular and the most common one amongst its vegetarian counterparts. I would occasionally indulge on these after my work hours. There was a Frankie stall right outside the railway station serving up both veg and non-veg frankies. At the sight of the piping hot frankies, prepared right in front of you, one couldn’t help but drool until that Frankie made it’s way from the skillet to your plate . Satisfaction for your hunger and taste buds! Yum!


There is no right or wrong way of making a frankie, feel free to add in any stuffing of your choice or a mix of any salad or experiment with different chutneys or spreads. They can hardly ever get monotonous coz the variations are limitless 🙂 Go ahead and enjoy some Frankie for a light meal when you are too bored to spend long hours in the kitchen. You can even use readymade tortillas to pull this off even quicker.

Love Indian street food like these aloo cheese frankie? You may want to check these out too-

You can also find all the recipes for 3 chaat chutney’s here.

Step by step instructions

  1. Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.

For the wrap

1.Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.

2.After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.

3.Roll each ball to approximately about 8 inches as you would for a chapati .

4.Heat a tava/ cast iron skillet on medium heat, place the rolled dough,  once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.

For the potato rolls

1.Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.

2.Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium low heat.

3.Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.

4.Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.

5.Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.

To assemble the frankie

1.Take a chapati, spread required amount of tomato ketchup.

2.Place some of the salad mixture all over the ketchup.

3.Then place the potato roll.

4.Drizzle mint-cilantro & date-tamarind chutney’s.

5.Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.

Notes

1.You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.

2.If making for kids, reduce spices and adjust accordingly.

Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

Aloo cheese frankie ( Cheese & Potato stuffed wraps)

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 4 people

Aloo cheese frankie ( Cheese & Potato stuffed wraps)

Aloo cheese frankie / Potato cheese wraps, wholesome and delicious, these are perfect when you are too bored to cook a lot of things and yet want something quick & satisfying. Homemade wraps stuffed with spiced potato rolls and topped with lots of cheese and zesty salad.

Ingredients

    For the wrap
  • 1/2 cup unbleached all purpose flour (maida)
  • 1/2 cup whole wheat flour (atta)
  • 1 tsp oil
  • Salt to taste
  • Oil/Butter, as required for roasting the roti
  • For the potato rolls
  • 2 & 1/2 cup shredded boiled potatoes
  • 2 tsp coarsely crushed ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1/2 tsp amchur powder (dry mango powder)
  • 2 tbsp finely chopped cilantro (dhania) leaves
  • Salt, to taste
  • For the salad mixture
  • 2 cups shredded cabbage
  • 1/2 cup thinly sliced onions
  • 1/4 cup shredded carrots
  • 1/2 tsp chaat masala
  • 1/2 tsp amchur powder
  • 1/2 tsp black salt/ Salt to taste
  • 1 tsp vinegar / lime juice
  • Other ingredients
  • Tomato ketchup, as required
  • Mint-cilantro chutney, as required
  • Date-Tamarind chutney, optional
  • About 2 cups Shredded cheese, or as required

Instructions

    For the salad mixture
  1. Let's prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.
  2. For the wrap
  3. Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.
  4. After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.
  5. Roll each ball to approximately about 8 inches as you would for a chapati .
  6. Heat a tava/ cast iron skillet on medium heat, place the rolled dough, once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.
  7. For the potato rolls
  8. Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.
  9. Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium low heat.
  10. Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.
  11. Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.
  12. Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.
  13. To assemble the frankie
  14. Take a chapati, spread required amount of tomato ketchup.
  15. Place some of the salad mixture all over the ketchup.
  16. Then place the potato roll.
  17. Drizzle mint-cilantro & date-tamarind chutney's.
  18. Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.

Notes

1.You can use 100 % all purpose flour or whole wheat flour (atta) to make the rotis.

2. If making for kids, reduce spices and adjust accordingly.

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aloo cheese frankie

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