Indian street cuisine is recognised for its enticing flavour combinations, a wide range of ingredients, and colourful flavours. The veg frankie or veg kathi roll is a well-liked and alluring option among the numerous delicious street food selections. This portable treat, which comes from the busy streets of Mumbai, has won the hearts and palates of food lovers worldwide.
I believe a frankie is an all-in-one dish!
You can do any kind of variation with the dish, the only limit is your imagination.
Left with some last night’s sabzi, use it to make a frankie. Feelin’ lazy, make a frankie. Have some uninvited guests and have no idea what to make, make some frankies!
And the best thing about it, you can make it effortlessly without taking much time.
About The Dish
The origins of the vegetarian frankie may be traced to Mumbai, India. It first appeared in the 1960s when regional street sellers wanted to make a portable and practical snack that was modelled by the Western idea of a wrap or roll.
Its original name, “Frankie,” was inspired by the Mexican “burrito” and the Lebanese “shawarma.” The veg frankie changed over time to accommodate various tastes by combining a variety of fillings, sauces, and spices.
Here’s how to make this veg frankie recipe!
Utensils You’ll Need
- Deep Frying Pan: To make the filling for kathi roll.
- Griddle: To cook the roti for kathi roll.
- Big Tablespoon or Ladle: To saute and stir.
Ingredients Poured
Roti: The roti, which is normally prepared from whole wheat flour, is the basis of a vegetarian frankie. It is made into thin discs and griddle-cooked until only faintly browned.
Filling: The magic of the veg kathi roll happens in the filling. Mayonnaise, sautéed vegetables (such as onions, bell peppers, carrots, and cabbage), and spices are frequently included. Aromatic seasonings including oregano and chilli flakes are added to the mixture.
Chutneys and sauces: Chutneys and sauces are necessary to improve the flavor profile. The most typical ones used in vegetarian frankies are tomato ketchup or chilli sauce, spicy green chutney derived from coriander and mint, and sour tamarind chutney.
Ginger-garlic paste: This paste is added to enhance the taste and aroma of the dish.
Oil & Butter
Salt to Taste
How to Make Veg Frankie
For filling:
1. In a pan, add oil and butter, and once the butter is melted, pour oregano and chilli flakes and saute for a minute.
2. Then add the onions and ginger-garlic paste and saute for 1 minute on high flame. Moreover, add the bell peppers and again saute on high heat for 30 seconds.
3. Again add carrots and cabbage to the mix and saute on high flame for 2 minutes. Leave it aside for a few minutes for it to cool down.
4. After the veggies have cooled down, pour mayonnaise into it and give it a nice mix.
5. Your filling for the kathi roll is ready and keep it aside for further use.
For roti:
1. To make a soft, flexible dough, combine the refined flour in a bowl, add water gradually, and knead. The amount of water may be changed as needed.
2. To prevent the dough from drying out, generously oil it. Then, cover it with a damp cloth and let it rest for at least 30 minutes.
3. The dough should be divided into equal-sized balls and dusted with dry flour. To create a thick roti, cover it with dry flour, flatten it with your hands, and then use a rolling pin.
4. Set a griddle to medium heat, add a little oil, and cook the roti on both sides. Please avoid burning the roti and make sure the tawa is hot enough.
For veg frankie:
1. Take a freshly cooked roti, and put some of the fillings on either side. Add green chutney, ketchup, and roughly chopped onion on the filling if you like for extra flavour and crunch.
2. Roll the roti gently and your veg frankie is ready to serve.
Tips & Tricks
- You can use any kind of vegetable left whether it’s beetroot, mushroom, etc. to make the filling.
- Bend the bottom of the roti inward so that the filling doesn’t fall from below.
- Don’t add mayonnaise when the filling is warm because the taste of mayo tends to degrade when it’s hot.
How to Serve
Veg Frankie should be served in a relaxed, informal setting if you want to capture the authentic spirit of street food. To give customers a true street food experience where they may eat the Frankie with their hands, use throwaway plates or wrapping paper.
It may be taken as a complete meal on its own, a satisfying snack, or even a component of a bigger meal. For a heartier meal, you may serve it with a side of hot, crispy French fries.
How to Store
Immediate consumption: Veg kathi roll is not made for storing for later use but for immediate consumption. it is a delectable street food which is devouvered on the spot for best experience of mouthwatering taste.
Refrigeration: Though if you want to store this dish, only refrigerate the fillings. The roti would get stale and the taste will be compromised. Put the filling in a bowl and air tight it, and put it in your refrigerator which can be put away for 2-3 days. Later just microwave the fillings and make a frankie with freshly made roti. (I do not recommend freezing it because it might worsen the the taste of the filling)
Nutrition
Here’s the breakdown of this veg kathi roll recipe’s nutritional value:
Calories: Depending on the quantity and ingredients used, a serving of Veg Frankie might have between 200 and 400 calories. The whole wheat roti and the veggie stuffing are the main caloric sources.
Carbohydrates: Complex carbs are found in whole wheat roti, which is the main ingredient of Veg Frankie. The body uses these carbs as a source of energy. Depending on the size and thickness of the roti, the precise carbohydrate amount can change.
Protein: The vegetable filling accounts for the majority of the protein in Veg Frankies. If included, vegetables like boiled potatoes and lentils offer a little quantity of protein. However, compared to dishes high in protein, the protein level could be somewhat reduced.
Fibre: Vegetable Various veggies are added to Frankie, making it a potential good source of nutritional fibre. With addition to enhancing digestion and supporting general gut health, fibre also aids with weight management.
Minerals and vitamins: The Veg Frankie’s vegetable filling adds vitamins and minerals to the recipe. Vitamin C, vitamin A, potassium, folate, and antioxidants are just a few of the vitamins and minerals found in different veggies. The kinds and quantities of veggies used will affect the precise nutritional profile.
Fat: Depending on the ingredients and cooking method, the fat level of Veg Frankie is normally low to moderate. The amount of fat in food may be controlled by using little or no oil during cooking. The fat level might rise, though, if extra fats like butter or ghee are utilised.
It’s important to remember that the nutritional value might change depending on the particular dish and cooking techniques.
Why I Like This Veg Frankie
- You can use the leftover raw veggies to make the filling.
- It is full of nutrition because of the various vegetables in the dish.
- It is an easy dish to make without requiring many ingredients.
- It is a whole meal on its own.
More Recipes You’ll Love
- Aloo Bhuna (Potato Bhuna Recipe)
- How to Make Paneer Butter Masala (Restaurant Style)
- Red Sauce Pasta
- Chipati Pizza
Please rate and comment if you make this veg frankie or veg kathi roll so I know how much you like it.
Veg Kathi Roll | Veg Frankie (in 10 Simple Steps!)
Equipment
- 1 Deep Fry Pan
- 1 Griddle
- 1 Tablespoon/Ladle
Ingredients
For filling:
- 1 tsp Oil
- 2 tbsp Butter
- 1 tsp Chilli flakes
- 2 tsp Oregano
- ½ cup Carrot (juliened)
- 1 cup Cabbage (sliced)
- 2 medium Onions (sliced)
- 1 large Capsicum (julienned)
- 3 tbsp Mayonnaise
For roti:
- 1 cup Refined flour
- Water
- 1 tbsp Oil
For assembling:
- Roti
- Filling
- Green chutney (optional)
- Ketchup (optional)
- 1 medium Onion (roughly sliced)
Instructions
- In a pan, add oil and butter, and once the butter is melted, pour oregano and chilli flakes and saute for a minute.
- Then add the onions and ginger-garlic paste and saute for 1 minute on high flame. Moreover, add the bell peppers and again saute on high heat for 30 seconds.
- Again add carrots and cabbage to the mix and saute on high flame for 2 minutes. Leave it aside for a few minutes for it to cool down.
- After the veggies have cooled down, pour mayonnaise into it and give it a nice mix
- Your filling for the kathi roll is ready and keep it aside for further use.
- To make a soft, flexible dough, combine the refined flour in a bowl, add water gradually, and knead. The amount of water may be changed as needed.
- To prevent the dough from drying out, generously oil it. Then, cover it with a damp cloth and let it rest for at least 30 minutes.
- The dough should be divided into equal-sized balls and dusted with dry flour. To create a thick roti, cover it with dry flour, flatten it with your hands, and then use a rolling pin.
- Set a griddle to medium heat, add a little oil, and cook the roti on both sides. Please avoid burning the roti and make sure the tawa is hot enough.
- Take a freshly cooked roti, and put some of the fillings on either side. Add green chutney, ketchup, and roughly chopped onion on the filling if you like for extra flavour and crunch.
- Roll the roti gently and your veg frankie is ready to serve.
Notes
- You can use any kind of vegetable left whether it’s beetroot, mushroom, etc. to make the filling.
- Bend the bottom of the roti inward so that the filling doesn’t fall from below.
- Don’t add mayonnaise when the filling is warm because the taste of mayo tends to degrade when it’s hot.
