Name: Mumbai Veg Frankie
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup All-Purpose Flour, maida, gives the paratha street-style stretch; ½ cup Whole Wheat Flour, atta, for structure in the paratha dough; 3 Potato, boiled, peeled, and mashed; 1 tbsp Ginger-Garlic Paste; 2 Green Chili Pepper, finely chopped (for tikki); ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; 1½ tsp Frankie Masala, or mix of chaat masala, garam masala, and black salt; 1 tsp Salt, divided (for dough and potato filling); 2 tbsp Coriander Leaves, chopped; 3 tbsp Cooking Oil, divided (for dough, shallow frying tikki, and paratha); 1 Onion, thinly sliced; 3 tbsp Vinegar, for soaking onions; 1 Green Chili Pepper, finely chopped, for vinegar; 2 tbsp Green Chutney, spicy mint-coriander base; 2 tbsp Cheese, processed, grated (optional)

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 30 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: High

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Method

Prepare the Vinegar Onions: In a small bowl, mix the sliced onions, the vinegar, and the chopped green chilli. Let it sit while you prepare the rest.
Prepare the dough: In a bowl, mix all-purpose flour, whole wheat flour, a pinch of salt, and a splash of oil. Gradually add water and knead into a soft, elastic dough. Cover and rest for 15 minutes.
15 min
Prepare the Potato Filling: Heat a portion of the oil in a pan. Add ginger-garlic paste and chopped chillies. Sauté for 1 minute.
1 min
Add turmeric, red chilli powder, and mashed potatoes. Mix well. Add the salt and Frankie Masala. Cook for 2-3 minutes to dry out the mash. Finish with fresh coriander. Let it cool slightly.
2–3 min
Shape the cooled potato mixture into thick, elongated, cylindrical logs (tikkis) that match the diameter of your pan.
Heat a little oil on a flat tawa. Shallow fry the potato logs, turning gently, until they form a highly crispy, golden-brown crust on all sides. Keep aside.
Make the Parathas: Divide the rested dough into equal balls. Dust with flour and roll them out into large, thin circles.
Heat the tawa on medium-high. Cook the rolled paratha, applying a few drops of oil on both sides, until lightly golden. Do not overcook; it must remain soft and pliable.
Assemble the Frankie: Place a hot paratha on a flat surface. Spread a thin layer of green chutney all over the center.
Place the hot, crispy potato log in the center.
Top the potato log generously with the pickled vinegar-chilli-onions (shake off excess liquid first).
Sprinkle a heavy pinch of Frankie Masala directly over the onions. Add grated cheese if desired.
Fold the bottom edge up, then roll the sides tightly to form a firm, open-ended wrap. Wrap the lower half in aluminum foil or tissue paper.
Serve immediately while the filling is hot.

How to tell it's done

A soft, warm bread wrap that yields to an intensely crispy, spicy potato core, sharply broken up by the wet, acidic crunch of pickled onions.

Getting it right

Tip

The Frankie Masala and the Vinegar Chillies are non-negotiable. It is the sharp acidic punch cutting through the heavily spiced potato roll that defines a true Mumbai Frankie.

What to serve it with

A grab-and-go college canteen meal. Best eaten straight from the foil wrapper, with nothing on the side.

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