For the Filling:

• Potatoes: 750 grams
• Onions: 2 to 3, chopped
• Green Chillies: 2, chopped
• Garlic: 3 to 4 cloves, minced
• Ginger: 1 inch, grated
• Lemon: 1, juiced
• NG Masala Dabba Frankie Masala: 1 tablespoon
• Hing (Asafoetida): A pinch
• Salt: As per taste
• Haldi (Turmeric) Powder: 1 teaspoon
• Red Chilli Powder: 1 teaspoon
• Coriander: A handful, chopped

For the Dough:

• Wheat Flour: 1 cup
• Curd: 1 tablespoon
• Black Pepper: A pinch
• Salt: As per taste
• Oil: 1 teaspoon
• Water: As needed to make dough

For Assembling:

• Green Chutney or Schezwan Sauce: As needed
• Chopped Onions: As needed
• NG Masala Dabba Frankie Masala: 1/4 to 1/2 teaspoon per roll (optional, for extra flavor)
• Tomato Sauce: For serving

Cooking Time:

• Preparation: 20 minutes
• Cooking: 20 minutes
• Total: 40 minutes

Serves:

• 4

Instructions:

For the Filling:

1. Boil the potatoes until tender. Peel and mash them properly and set aside.
2. Heat oil in a vessel and add a pinch of hing (asafoetida).
3. Add chopped green chillies, grated ginger, and minced garlic. Sauté for a minute.
4. Add 1 teaspoon of NG Masala Dabba Frankie Masala
5. Add the peeled mashed potatoes, lemon juice, salt, haldi powder, and red chilli powder. Stir thoroughly until everything is well combined.
6. Turn off the gas and mix in the chopped coriander. Set aside the filling.

For the Dough:

1. In a bowl, add 1 cup of wheat flour, 1 tablespoon of curd, a pinch of black pepper, salt to taste, and 1 teaspoon of oil.
2. Add water gradually and knead to form a soft dough. Let it rest for 15 minutes.
3. Divide the dough into portions and roll each portion into a big chapati using oil or ghee.

For Assembling:

1. Cook the chapati on a hot tawa (griddle) until both sides are golden brown. Remove from heat.
2. Spread a layer of green chutney or choice of spread (optional)
3. Add a generous amount of the potato filling in the centre.
4. Sprinkle chopped onions on top of the filling.
5. Sprinkle 1/4 to 1/2 teaspoon of NG Masala Dabba Frankie Masala over the filling (Do not skip this step)
6. Roll the chapati tightly to form a frankie.
7. Serve hot with tomato sauce.