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veg frankie

Veg Kathi Roll | Veg Frankie (in 10 Simple Steps!)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Indian
Servings 4
Calories 300 kcal

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.
 
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

Calories: 300kcal
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