Frankie Recipe (Bombay Veg Frankie Roll)

4 servings


30 minutes

active time

1 hour 10 minutes

total time


2 Green chilies (sliced into rounds)

2 tablespoons Vinegar

¼ cup Red onion (finely chopped)

¼ cup Green coriander chutney

2-3 tablespoons Oil (for frying chapati and potato roll)

2 teaspoons Red chili powder

2 teaspoons Coriander powder

1 teaspoon Garam masala

2 teaspoons Roasted cumin powder

½ teaspoon Turmeric powder

½ teaspoon Black pepper powder

1 teaspoon Black salt (Kala namak)

2 teaspoon Amchur powder (dried mango powder)

½ cup All purpose flour (Maida)

½ cup Whole wheat flour (Chapati atta)

Salt (to taste)

1 ½ teaspoon Oil

Little more than ⅓ cup Water (to knead the dough)

1 tablespoons Oil

¼ inch Ginger

2 cloves Garlic

1 Green chili (Crush ginger, garlic, green chili together into a coarse paste)

1 tablespoons Frankie masala

½ teaspoon Red chili powder

1 ½ cups Potatoes (boiled, peeled and mashed)

Salt (to taste)

2 tablespoons Cilantro or coriander leaves (finely chopped)



To make pickled green chili topping, combine sliced chilies and vinegar in a bowl. Keep it aside till needed.

Boil the potatoes in instant pot or stove-top pressure cooker. Once cool to touch, peel the skin and mash them using a potato masher.

Also, chop the onions and keep them ready.

Make coriander chutney at home or buy it from the Indian grocery store.

Take all the spices mentioned under frankie masala and mix in a bowl.

Making Frankie dough and roti

Take all purpose flour, wheat flour and salt in a bowl. Mix well.

Add oil and mix with your fingertips. Then start adding little water at a time and keep kneading till you get a soft, smooth dough. Cover it and let it rest for 15 minutes.

After the resting time, keand the dough again to smooth out. Then divide into 4 equal portions. Make smooth balls and flatten it between your palm.

Work with one flattened disc at a time and roll into 9-10 inch diameter circle. While rolling if it is sticking then you can use the dry flour.

Once you have few roti rolled up and ready, heat the pan/skillet on medium heat. Once hot place rolled roti. Once you see a few bubbles on top then flip and cook another side. We are partially cooking the rotis. We’ll do the rest of the cooking at the time of assembling.

Remove it to a plate and cook rest of them similarly. Stack the cooked rotis and keep them covered.

Making frankie stuffing:

Heat the oil in a pan on medium heat. Once hot add crushed ginger-garlic-green chili paste. Saute for 30-40 seconds or till the raw smell of ginger garlic goes away.

Then add frankie masala and red chili powder. Lower the heat so spices do not burn.

Mix and cook for 10-20 seconds only. mmediately add boiled mashed potatoes, mix well.

Turn off the stove and mix in chopped cilantro.

Once it is cool to touch, divide it into 4 equal portions and shape into a cylindrical log

Making veg frankie recipe:

Heat the pan on medium heat. Add a generous amount of oil and fry the potato rolls from all the sides till they get golden brown in color. Remove it to a plate.

Now add a teaspoon of oil and place the partially cooked roti and cook the bottom side. Apply oil and topside, flip and cook another side.

Place the cooked roti on a work surface.

Spread the green chutney and sprinkle frankie masala.

The place potato roll on one side, sprinkle chopped onions on top.

Then add a few pickled green chilies.

Then start rolling it from the potato roll side, and halfway through close the one side (bottom side). In short, make a roll by keeping the one side open and another bottom side closed.


Serving Size

1 frankie


327 kcal

Total Fat

16 g

Saturated Fat

1.9 g

Unsaturated Fat


Trans Fat





772 mg

Total Carbohydrate

40.8 g

Dietary Fiber

5.9 g

Total Sugars

1.2 g


6 g

4 servings


30 minutes

active time

1 hour 10 minutes

total time
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