The Bombay Frankie

The famous Bombay Frankies: yet another popular street food of Mumbai, though it’s available in all cities now. Spicy, tangy, hot and everything you would crave for in a street food. Not at all difficult

to make, but yes you need to plan a bit in advance and keep everything ready and once this is done, all you need to do is assemble everything and serve hot.

The dilemma: To Click or To Serve

As a home maker, whenever I try a new dish for the family, I am as much eager to make them taste it as much as they are waiting to try it out and share their feedback. Of course I try to do my home work well before trying out something for the first time. On such occasions, I am always in a state of confusion. I wonder whether to spend time on clicking pictures for the blog or to check lighting or simply serve it immediately to the anxiously waiting family. So, as you can see I am not able to click pictures of each and every step or at times not even a good one of the final product. I hope my readers would understand this and excuse me for it.

The Recipe

So here we go: I will try my best to explain everything in detail so that it is easy to follow. As always I use a 240 ml cup:

Ingredients:

• Whole wheat flour 3/4 cup
• All purpose flour 1/4 cup
• Salt to taste
• Mint-coriander chutney as reqd
• Chat masala as reqd
• Mashed boiled potatoes 1 cup
• Onion 2
• Green chilies 3-4
• Garlic 4-5 cloves
• Ginger 1-2 inch piece
• Cumin seeds 1/2 tsp
• Refined oil 3-4 tbsp
• Turmeric powder 1/2 tsp
• Red chili powder 1 tsp
• Coriander powder 2 tsp
• Egg 1 (optional)

Method:

• Mix both the flours, add salt anf knead into a soft dough. Allow the dough to rest for atleast half an hour.
• Divide the dough into 5-6 equal parts and roll each into a thin roti.

• Cook both sides of these rotis till they are half cooked, approximately 30-40 seconds on each side. Store these in a clean kitchen towel.

• Chop the onion, ginger, garlic and green chilies finely.

• Mix half of the green chilies in a tablespoon of vinegar, add a pinch of salt and keep aside for atleast 15-20 minutes.
• Add a tablespoon of oil in a pan and add the cumin seeds.
• When they splutter add the finely chopped ginger and garlic.
• Saute for a while and now add half of the onions and cook for 2-3 minutes.

• Now add salt, turmeric powder, red chili powder, coriander powder and chat masala.
• Now add these to the mashed potatoes and mix well.

• Divide the mixture into 5-6 equal parts and roll each into a long log.

• Grill these for few seconds in a grill pan smeared with little oil.

• Make mint-coriander chutney using fresh mint leaves, coriander leaves, salt, garlic cloves, green chilies and lime juice.
• Keep the chutney, potato logs, half done rotis, chopped onions, chat masala and chili in vinegar ready.

• Now heat an iron girdle and place the half done rotis on it. Apply oil and cook both sides.
• Remove from flame and place it on a board and lay the potato log on it followed by a generous sprinkle of onions, mint chutney, chat masala, chili in vinegar and roll it tightly.

• Keep it back on the tava and heat for few seconds.
• Wrap it in parchment paper and serve hot.

• If you want to use egg, place the half done roti on the tava and pour half of a lightly beaten egg on the roti and cook both sides.
• Now arrange the potato on it and follow the earlier steps.
• Repeat with the remaining rotis. Delicious home made Frankies are ready 🙂

Notes:

• You can make the rotis with full apf/maida for that authentic street taste.
• The filling can be varied as per your liking. You can use mix veg pattice or paneer pattice or chicken pattice or even an Indo- Chinese fusion stuffing inside.
• Do not skip the green chilies in vinegar. It gives a nice tangy taste to these frankies.
• You can half cook the rotis and keep it earlier in the day and then assemble everything when you are ready to serve.