Veg Frankie is one of the most popular street foods in India that has tried to serve people with rich taste and variation of texture, making it the favourite snack. The delicious wrap is essentially a flour tortilla or paratha, packed with spiced vegetables in a varied mix. The veg frankie recipe is quick and tasty. Chose to be served on a soft, flaky flatbread named Veg Frankie, the base starts with a colourful mix of finely chopped vegetables such as carrots, onions, cabbage, and bell peppers all saut ed up in spices made up of garam masala, cumin, and chaat masala. It often gets further flavouring by adding sharp sauces and chutneys; another level is experienced in the preparation. Once the filling is prepared, it is placed on the flatbread. Then, the flatbread is rolled and takes the shape of a neat, easy-to-eat-in-transit wrap. It so often happens that in some rolls, the griddle is used to toast the roll lightly so that the inside of the roll remains soft while the outside is crispy and warm. The recipe of veg frankie is easy and delicious. Veg Frankie can be served with spicy green chutney or with a tangy tamarind sauce - both of which add an extra zing to the dish with each bite, making it perfect for snacking, as a light lunch, or as a party appetizer. Indeed, the wrapping of fresh vegetables and spices will undoubtedly make the Veg Frankie taste so divine-just like Indian street food. It is quick and tasty, within the reach of both vegetarians and food lovers.

• 2 cup maida
• 1/2 cup wheat flour
• 1/6 tsp salt
• 1/4 cup curd
• 2 tbsp oil
• 1 tsp cumin
• 1 pinch hing
• 4 chilli
• 2 cloves
• 2 garlic
• 1/2 tsp ginger paste
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp aamchur
• 2 tbsp chilli sauce
• 2 tbsp tomato sauce
• 3 potato
• 1/2 tbsp salt
• 2 tbsp coriander
• 2 tsp lemon juice
• Oil
• Green chutney
• Chaat masala
• Onion

• Combine 2 cups all-purpose flour, maida, with 1/2 cup wheat flour to give it nutrition and texture, and add a pinch of salt to the flour mix, so it is well dispersed while seasoning.
• Add ¼ cup curd to the flour. This makes the dough soft and pliable. Gradually start kneading the dough by adding water if needed till it becomes shiny, elastic, and smooth. The curd gives a deeper flavour and subtlety in the texture of the rotis. Let the dough be well kneaded and then put it under a damp cloth and let it rest for at least 30 minutes. The resting process relaxes the gluten, hence making the process easier to roll out.
• During the resting process, prepare the flavourful stuffing for Frankie. Heat 2 tablespoons of oil in a pan over medium flame. Add 1 teaspoon of cumin seeds and a pinch of hing/ asafoetida to the hot oil, let them sizzle, and smell out all the aromas. Then add in 2 chopped green chilies for a spicy touch.
• Then add 2 cloves of the finest chopped garlic pieces and add ginger paste 1/2 teaspoon. Keep stirring frequently so that they don't burn. Wait for a minute before adding in 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of cumin powder. These spices will help create a nice, rich taste as a base for your stuffing.
• Once the spices are cooked for a minute add 1/2 Tsp of aamchur (dried mango powder) for a tangy flavour and 2 Tbsp of chili and tomato sauce for moisture content and taste. Mix the above well and then add 3 boiled and mashed potatoes. Potatoes act as a filling and hold in all the flavours within it.
• Season this mixture with 1/2 teaspoon of salt and add a fresh flavour by folding in 2 tablespoons of finely chopped coriander leaves. Finally, squeeze in 2 teaspoons of lemon juice to brighten the flavours. Cook the mixture for a few more minutes until everything is well combined and heated through; Set the stuffing aside to cool slightly. Prepare chili vinegar for an added zing. In a small bowl, take 3 Tbsp of vinegar, 2 finely chopped chilies, and salt - ¼ Tsp.
• This sour condiment lends a fiery kick to your Frankie.
• Now return to your rested dough. Divide the dough into portions of equal weight and shape each one into a ball. Roll each ball out in a lightly floured area into a thin circle of about 6 to 8 inches in diameter.
• Lightly roast both sides of the roti until they are golden brown and crispy using a preheated medium-heat tawa or skillet, brushing the surface lightly with a little oil as required.
• To roll the veg frankie, put a layer of green chutney on the roti, and add decent quantities of potato stuffing, followed by chopped onions, fresh coriander leaves, and a tiny sprinkle of chaat masala.
• Drizzle in some tomato sauce for that extra flavour. Roll the roti tightly on both sides, ensuring that the filling is tucked in properly to create a secure wrap. Serve the veg Frankie with the chili vinegar prepared in advance for those wanting the extra zing.