Aloo Frankie Roll (Potato Frankie Roll)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 cups Whole Wheat Flour (sifted)
• 1 tsp Salt (for dough)
• 2 tbsp Cooking Oil (any neutral oil (vegetable, canola))
• 1 cup Warm Water (adjust as needed for soft dough)
• 400 g Boiled Potatoes (peeled and cubed (about 3 medium potatoes))
• 1 large Onion (thinly sliced)
• 1 tbsp Green Chili (finely chopped)
• 1 large Bell Pepper (julienned (any colour))
• 1 large Tomato (seeded and sliced into strips)
• 1 tbsp Butter (unsalted, cut into pieces)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Salt (for filling, adjust to taste)
• 1 tsp Kitchen King Masala (or any garam masala blend)
• 0.5 tsp Chaat Masala
• 1 tsp Roasted Cumin Powder (bhuna jeera)
• 1 tsp Kashmiri Red Chili Powder (mildly spicy and red)
• 1 tsp Coriander Powder
• 100 g Paneer (sliced thinly (optional))
• 50 g Mozzarella Cheese (shredded (optional))

Instructions

1. Make the dough

   In a mixing bowl combine 2 cups all‑purpose flour, 2 cups whole‑wheat flour, 1 tsp salt and 2 tbsp oil. Mix well.

   Time: PT5M

2. Add water and knead

   Gradually add warm water (about 1 cup) while mixing. Knead until the dough is smooth, soft and non‑sticky.

   Time: PT5M

3. Rest the dough

   Cover the dough with a damp cloth and let it rest for 15‑20 minutes.

   Time: PT20M

4. Divide and roll the rotis

   Divide the dough into 8‑10 equal balls. Lightly flour a surface, roll each ball into a thin circle about 15‑18 cm in diameter.

   Time: PT10M

5. Cook the rotis

   Heat a tawa over medium heat. Cook each roti for ~45 seconds on each side until light brown spots appear. Do not press the roti with a cloth; just flip gently.

   Time: PT20M

   Temperature: Medium heat

6. Prepare the vegetable‑potato filling

   While the rotis cook, finely chop onion, green chili, bell pepper and slice tomato (seeds removed). Cube the boiled potatoes.

   Time: PT10M

7. Sauté spices and veggies

   Heat 2 tbsp oil in a skillet over medium‑high heat. Add the chopped onion, green chili and bell pepper; sauté 2‑3 minutes. Add tomato strips and continue cooking until soft.

   Time: PT5M

   Temperature: Medium‑high

8. Add potatoes and seasonings

   Stir in the cubed potatoes. Sprinkle 1 tsp salt, 1 tsp Kitchen King Masala, ½ tsp chaat masala, 1 tsp roasted cumin powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder and a pinch of garam masala if desired. Mix well and cook 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

9. Finish the filling

   Add 1 tbsp butter, chopped coriander and 1 tbsp lemon juice. Stir for another minute, then turn off the heat.

   Time: PT2M

10. Assemble the Frankie rolls

    Place a cooked roti on a clean surface. Spread a generous spoonful of the potato filling along the center. Top with sliced paneer and shredded mozzarella (optional). Fold the sides inward and roll tightly.

    Time: PT5M

11. Serve

    Serve the Aloo Frankie rolls hot with extra green chutney or ketchup on the side.

    Time: PT3M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

45 g

Fat

9 g

Fiber

5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Whole Wheat Flour: Spelt Flour
• Instead of Salt: Sea Salt
• Instead of Cooking Oil: Olive Oil (light)
• Instead of Boiled Potatoes: Sweet Potato
• Instead of Onion: Shallot
• Instead of Green Chili: Red Chili Flakes
• Instead of Bell Pepper: Capsicum
• Instead of Tomato: Tomato puree (½ cup)
• Instead of Butter: Ghee
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Lemon Juice: Lime Juice
• Instead of Kitchen King Masala: Garam Masala
• Instead of Chaat Masala: Black Salt
• Instead of Roasted Cumin Powder: Cumin Powder
• Instead of Kashmiri Red Chili Powder: Paprika + Chili Powder
• Instead of Coriander Powder: Ground Coriander
• Instead of Paneer: Tofu
• Instead of Mozzarella Cheese: Cheddar

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Tawa or Flat Griddle
• Skillet
• Knife
• Cutting Board
• Spatula
• Measuring Cups and Spoons
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Kneading the dough to a smooth, soft consistency.
• Resting the dough for at least 15 minutes.
• Rolling the roti thin without pressing too hard.
• Cooking the roti on medium heat to keep it soft.
• Ensuring the potato filling stays moist and well‑spiced.

Chef Tips from the Video

• Use equal parts maida and whole‑wheat flour for the perfect balance of softness and chew.
• Warm water (not hot) gives the dough a tender texture without activating too much gluten.
• Add the lemon juice at the end of cooking to preserve its fresh zing.

Troubleshooting

Storage

Refrigerator: Store the rolled Frankies in an airtight container for up to 3 days. Reheat on a skillet before serving.

Freezer: Unrolled rotis can be frozen for up to 1 month. Thaw and reheat before assembling.

Room temperature: Do not keep at room temperature for more than 2 hours due to dairy.

Make-Ahead Tips

• The dough can be prepared a day ahead and kept refrigerated, covered.
• The potato filling keeps well refrigerated for 2‑3 days; reheat gently before assembling.

Frequently Asked Questions