A “Frankie” is a popular street food in Mumbai. Frankies are wraps filled with a vegetable potato mixture, topped with cheese and different chutneys. They are a quick and filling meal great for both kids and adults alike.
This dish is one of my go-to meals when I can’t think of what to make for dinner – it is easy to make and everyone enjoys it!
As one my favorite street foods in India – frankies always bring me back to my childhood. In India, there was a place near my house in India that made them only for a few of hours each day. The frankies there were so popular that people would stand in line for nearly an hour! After returning from a recent trip to India, I decided I wanted to recreate one of my favorite street foods; I tried all different variations until I perfected it to resemble my favorite Frankie and here it is!
The schezwan sauce is so versatile and can be used in many dishes. It is one of those things that I always have in fridge. More recipes to come using this sauce!
I would love your feedback and please, don’t forget to tag me!
Stay happy, stay hungry!
|Prep time: 15 minutes||Cook time: 15 minutes||Total time: 30 minutes||Makes: 6 servings|
- Pack of (whole wheat) kawan paratha’s
- 2 large boiled potatoes
- ½ cup frozen mixed vegetables (peas, corn, carrots, green beans)
- ½ onion, chopped
- ½ onion sliced, (for topping)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp mango powder (amchur powder)
- ½ tsp garam masala
- Salt to taste
- 1 tsp chaat masala
- ½ cup Amul cheese, shredded
- half of a lemon
- 1/3 cup green chutney (homemade or store bought, optional)
- 2-3 tbsp schezwan sauce
- 1 tbsp cilantro (optional)
- 2 cups water
- 1 ½ cup dried red chili’s
- ½ cup garlic, chopped
- 1 tbsp celery or cilantro ends, chopped
- 2 tbsp ginger, grated
- 3-4 tbsp oil
- 2 tsp rice vinegar
- 1tsp soy sauce
- salt to taste
1. Soak the red dried chili in water for about an hour, once soaked put in a blender and blend until pureed.
2. In a pan, heat the oil on high heat. Once the oil is hot, add garlic. Let the garlic cook for 30 seconds, then add the celery or cilantro ends and grated ginger. Cook for another minute, stirring constantly.
3. Add the pureed chili paste to the pan, then add rice vinegar, soy sauce, and salt. Let the mixture cook for another 3-5 minutes, stirring constantly. Turn off the heat once everything is incorporated nicely.
Direction for the Frankie:
1. Boil the potatoes, fork tender. Once boiled, peel them and smash with a potato smasher.
2. To make the Frankie filling: put the mashed potatoes in a mixing bowl, add chopped onion, mixed vegetables, turmeric, red chili powder, mango powder, garam masala, and salt. Mix everything really well. (I usually put on a glove and do this with my hands, it makes it easier) Set aside the mixture until it is ready to use.
3. Cook the parathas according to package directions.
4. To assemble: lay the paratha on a flat surface, spread the green chutney (if using), then spread the schezwan sauce on top, then add ¼ cup of the mixture length wise, top it with cheese, sliced onions, and cilantro. Squeeze lemon, and sprinkle the chaat masala on top. Wrap it like a burrito and lightly heat on both sides on a nonstick pan until crispy.
5. Serve while hot and enjoy!!
1. I prefer to boil my potatoes in a pressure cooker because its super easy. Cut the potatoes in halves, fill the cooker with 1 inch of water and cook it for about 3 whistles.
2. You can use a regular tortilla to make this as well.
3. You can also use ready-made schezwan sauce for this, found at any local Indian grocery store. (I recommend Ching’s brand sauce)
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