A slightly different version of the most popular Food “Veg. Frankie”, also known as Kathi Rolls. As the name says, it’s made from Thepla (Gujarati dish), Potato Sabzi and Vegetables. Instead of Mayonnaise, Chutney or Tomato sauce, Chunda (Gujarati traditional Mango Pickle) used as a spread in this recipe which gives it a tangy taste. Follow this step-by-step method to make Thepla Frankie at home.
5 half cooked Thepla
3 medium size boiled chopped Potatoes
Vegetable Salad (Capsicum, Cabbage, Carrot, Onion)
2 tsp. Sugar
1 tsp. Cumin Seeds
1/2 tsp. Turmeric Powder
2 Green Chillies finely chopped
1 tbsp. Lemon Juice
5 - 6 tbsp. Chundo (Mango Pickle)
2 tsp. Frankie Masala / Chat masala
6 - 7 tbsp. Rani Sun pure Refined Sunflower Oil
Salt to taste
Prepare half cooked Theplas in advance.
Heat 1 tbsp. Rani Sunflower Oil in a pan over medium flame.
Saute Cumin Seeds, chopped Green Chilies and Turmeric Powder for 1 minute.
Set the flame to low, add chopped boiled Potatoes, Salt, Sugar and Lemon Juice.
Mix well all the ingredients.
Using a masher, mash the Potatoes well.
Switch off the gas, place the Potato mixture in a bowl and let it cool down.
Heat 1/2 tbsp. Rani Sunflower Oil on a Tawa over medium flame.
Cook the half-cooked Thepla from both the sides.
Place the cooked Thepla on a flat surface.
Spread Chunda evenly on Thepla.
Add Potato mixture and vegetables in the center of Thepla.
You can add your choice of vegetables.
Sprinkle some Frankie Masala or Chat Masala.
Bring together both the sides of Thepla and wrap in butter paper or aluminum foil from the base.
Serve Thepla Frankie with Chunda or Chutney.
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