prep time
15 minutes
cook time
15 minutes
serves
4-5

Kid's fav aloo Frankie

Bring the leftover boiled potatoes to use with this delicious recipe. Also make it creamy and delightful with the Del Monte Eggless Mayo. Get rolling!

Ingredients

4 Medium Potatoes Boiled And Mashed
1 Medium Onion Finely Chopped
1 Small Carrot Finely Chopped
1/4 Cup Corn
1 Green Chilli Finely Chopped
4-5 Cloves Of Garlic Chopped
1 Inch Ginger Grated
4-5 Curry Leaves
1/2 TBSP Jeera
2 TBSP Chopped Coriander
1/4 TBSP Haldi
1 TBSP Red Chilli Powder
1.5 TBSP Frankie Masala
1/4 Cup Eggless Mayo
1/2 Cup Wheat Flour
1/2 Cup Maida
1 TBSP Oil
- Water For Kneading
- Pinch Of Salt

Method


  1. Knead the dough by mixing all ingredients and keep aside for at least 30 minutes by covering it with a damp cloth.
  2. Boil and mash potatoes and let it cool.
  3. In a pan, add oil, jeera, curry leaves. When jeera begins to pop, add garlic, ginger and cook for one minute on low flame.
  4. Then add onion and saute for 30 secs. Then add carrots and cook till the carrots are soft.
  5. Then add the potatoes, corn, and spices, and salt. Cook for a minute.
  6. Finally, add chopped coriander and mix well. Keep this mixture aside.

For making the Frankie roti -

  1. Divide dough into equal portions and roll into balls. Press a little to flatten it like a patty.
  2. Roll out a circular disc and place it on a heated tawa over medium flame.
  3. When tiny bubbles rise flip it over. Spread ½ tsp oil around the edges and press with a spatula for 30 seconds until golden brown and flip and repeat this process on the other side.
  4. Take it off the flame into a plate.  Spread a generous amount of eggless mayo and add in the potato filling in the center and fold gently like a roll. 
  5. Then add the potatoes, corn, and spices, and salt. Cook for a minute.
  6. Serve with eggless mayo dip on the side.​​​​​​​



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