Ingredients

• whole wheat chapatis
• 1 tsp ginger-garlic paste
• 1 3/4 cups boiled and mashed potatoes
• 1/2 cup shredded beetroot (optional)
• 3/4 tsp chilli powder
• 1 tsp garam masala
• 1/2 tsp chaat masala (optional)
• 1 tbsp finely chopped coriander (dhania)
• salt to taste

To be mixed into masala water  (makes approx 1/3 cup)

• 1 1/2 tsp dried mango powder (amchur)
• 1/2 tsp chilli powder
• 1/4 tsp garam masala
• salt to taste
• 1/3 cup of water

Other Ingredients

• 1 cup finely chopped onions
• 4 tsp chaat masala

Method

Heat a kadhai; add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the potatoes, beetroot (if adding), chilli powder, garam masala, chaat masala, coriander and salt; mix well and sauté on a medium flame for another minute. Keep aside. Heat tawa (griddle), place ¼ of the stuffing and cook on a medium flame till both sides turn light brown in colour. Place a roti on the tawa (griddle) and cook on a medium flame till both sides turn light brown in colour. Place the stuffing on one end of the roti, spread it lightly and remove from the tawa. Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly. Fold the edges at one end and wrap in a tissue paper. Repeat for next frankie. Serve immediately.

Serves 3-4