Vegetable Frankie

Ingredients 

• 4 whole wheat flour and refined flour rotis, half-cooked
• 2 teaspoons oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger, chopped
• 2 medium onions, finely chopped + + to sprinkle
• 2 medium tomatoes, finely chopped
• Salt to taste
• ½ teaspoon garam masala powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 medium green capsicum cut into thin strips
• 1 medium carrot grated
• 2 medium potatoes boiled, peeled and mashed
• 3 teaspoons tomato ketchup
• 2 tablespoons fresh coriander leaves chopped + to sprinkle
• 2 teaspoons lemon juice
• Mayonnaise as required
• Frankie masala to sprinkle

Method

1. Heat oil in a non-stick wok, add cumin seeds and ginger and sauté for 30 seconds. Add onions, mix and sauté till lightly coloured.
2. Add tomatoes and sauté till soft and pulpy. Add salt, garam masala, red chilli powder and turmeric powder and mix well. Saute for 2-3 minutes.
3. Add capsicum and carrots, mix well and cook for 1-2 minutes. Add potatoes and mix well. Cook for 1-2 minutes.
4. Add tomato ketchup, mix well and take it off the heat. Transfer the mixture to a bowl and add 1 tbsp coriander leaves and mix well. Add lemon juice and mix well and let the mixture cool.
5. Heat and non-stick tawa, keep the rotis on it, one by one and roast till golden brown spots appear on both sides.
6. Place some vegetable mixture along the length of each roti in the centre, sprinkle some onion, drizzle some mayonnaise, sprinkle Frankie masala and some coriander leaves, and roll.
7. Wrap the bottom half of the Frankies in butter paper and serve.