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