aloo tikki frankie recipe with step by step photos – after getting a few requests to post frankie & wrap recipes, i am sharing a simple frankie recipe stuffed with aloo tikki or potato patties.
i only remember having frankies when we would go for shopping in linking road, bandra, mumbai. there was a small joint there which served frankies. this was the only place where we would have frankies.
frankies are not the norm in our home, but a few family members are fond of them. usually we just prefer to have our rotis with sabzis. we never wrap the sabzi/dry veggie curry in rotis and then have it. but i know some folks who eat this way. they also add some extra toppings like mayonnaise, sliced raw tomatoes, cucumber, lettuce and sometimes even pickles, making a fusion frankie or wrap.
where we live now, there are a number of joints that specialize in wraps and frankies. they have whole wheat wraps too with various fillings. i have tried a few and i felt they were good. a nice meal if you are hungry and do not have time to cook.
this aloo tikki frankie is easy. the wraps are made from whole wheat flour or atta. the aloo tikkis, are easy to assemble and pan fry. for the sauce, i have made yogurt raita. this raita is sweet and saves your time to make a sweet tamarind chutney. the sweetness of the raita goes very well the spiced potato tikkis. have also added some grated carrots and thinly sliced onions and they give a nice crunch. the recipe is good for kids who love frankies or wraps.
the method of making a frankie or a wrap can be compared to an empty canvas. be creative when making the stuffing and sauces. the stuffing can range from mix vegetables to potatoes to paneer and even beans like rajma (kidney beans) or chana (chickpeas). the sauces can be mayonnaise, green chutneys or sweet chutneys or even tomato sauce or chutney. also there are plenty of variations in the veggies that can be added, from shredded cabbage to grated beetroot to radish to cucumber and even lettuce.
lets start step by step aloo tikki wrap/frankie recipe:
1.first prepare the curd/yogurt raita. mix roasted cumin powder, red chili powder, chaat masala, sugar, coriander leaves in whisked curd.
2. mix well and refrigerate.
3. in another bowl, add some salt to sliced onions. mix and keep covered for 15 to 20 minutes. mixing salt reduces the pungency of the onions.
4. prep by grating carrots and keep aside.
5. steam potatoes in a steamer or electric cooker or pressure cooker. the potatoes have to be cooked completely.
6. when the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. cover and keep aside for 15 to 20 minutes. you can also use surplus or leftover dough to make the rotis.
7. when the potatoes are still warm or cooled , peel and grate them in a bowl.
8. add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder, corn starch, chaat masala and salt. instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour. a point to remember is that when you add corn starch, the potato has to be cooled completely. otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes. a variation in the tikkis would also be to add steamed green peas.
9. mix everything well.
10. divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
11. heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
12. when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
13. gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
14. once done, then drain the aloo tikkis on paper towels to remove excess oil.
15. pan fry all the tikkis this way and keep aside.
15. take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
16. place a a tava/griddle inverted on the stove top. its easier to lift thin rotis on an inverted tava. the rotis which i made were not very thin like roomali roti. you can also cook the rotis the way you cook them regularly on a tava.
17. gently place the rolled thin chapati on the hot tava. when you see small blisters and bubbles appearing, flip and cook the other side. you can flip a couple of times, till the roti is cooked well. however, don't over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.
18. apply some oil if you want. make rotis this way and stack them up in a roti basket. cover and keep aside.
19. in a plate, place one roti. place two tikkis in the center of the roti.
20. top the tikkis with the grated carrots and sliced onions.
21. pour the sweet yogurt raita in the center of the tikkis in a straight line.
22. sprinkle some chaat masala on top.
23. bring together both the sides of the roti and secure with a tooth pick. prepare all aloo tikki frankies this way.
24. serve aloo tikki frankies immediately with the remaining yogurt raita.
if you are looking for similar recipes then do check aloo tikki burger, aloo tikki chole, dahi aloo tikki, beetroot tikki and paneer aloo tikki recipe.
aloo tikki frankie/wrap recipe below:
aloo tikki frankie or aloo tikki wrap recipe
aloo tikki frankie - thin rotis stuffed with crisp aloo tikki, veggies and yogurt raita.
AUTHOR: dassana
RECIPE TYPE: snacks
CUISINE: indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the aloo tikki: (makes 5 to 6 aloo tikkis)
- 3 medium sized potatoes, 300 grams
- ½ tsp kashmiri red chilli powder or 1 to 2 green chilies, finely chopped
- ½ tsp coriander powder/dhania powder
- ½ tsp cumin powder/jeera
- ¼ tsp dry ginger powder/saunth or ¼ tsp minced ginger
- ¼ tsp chaat masala powder
- 1.5 to 2 tbsp corn starch or rice flour or arrowroot flour, or add as required
- 2 to 3 tsp chopped coriander leaves/dhania
- 2 tbsp oil for frying the tikkis or as required
- salt as required
for the rotis: ((makes 4 to 5 rotis)
- 1 cup whole wheat flour
- 1 tsp oil
- water as required
- salt as required
for the sweet raita:
- 1 cup fresh curd/yogurt, whisked
- ⅔ to ¾ tbsp sugar or add as required for more sweetness
- ½ tsp roasted cumin powder
- ¼ tsp kashmiri red chili powder
- ¼ tsp chaat masala or as required
- 2 tsp chopped coriander leaves
for the frankie stuffings:
- 1 small to medium onion, thinly sliced
- 1 medium carrot, grated (you can also add your choice of veggies)
- two to three pinches of salt for the onions
INSTRUCTIONS
preparing the aloo tikki:
- steam potatoes in a steamer, electric cooker or pressure cooker. the potatoes have to be completely cooked.
- when the potatoes are still warm or cooled down, peel and grate them in a bowl.
- add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt. instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour. a point to remember is that when you add corn starch, the potato has to be cooled down completely. otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.
- mix everything well.
- divide the mixture into small or medium shaped patties. you can apply some oil on your palms when making the patties or tikkis.
- heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. gently place the aloo tikkis and pan fry them.
- when one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
- gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
- once done, then drain the aloo tikkis on paper towels to remove excess oil. pan fry all the tikkis this way and keep aside.
preparing the rotis:
- when the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. cover and keep aside for 15 to 20 minutes.
- take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
- place a a tava/griddle inverted on the stove top. its easier to lift thin rotis on an inverted tava. you can also cook the rotis the way you cook them regularly on a tava.
- gently place the rolled thin chapati on the hot tava. when you see small blisters and bubbles appearing, flip and cook the other side. you can flip a couple of times, till the roti is cooked well. however, don't over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.
- apply some oil if you want. make rotis this way and stack them up in a roti basket. cover and keep aside.
preparing the other stuffings and raita:
- in another bowl, add some salt to sliced onions. mix and keep covered for 15 to 20 minutes. mixing salt reduces the pungency of the onions.
- prep by grating carrots and keep aside.
- whisk or beat the curd/yogurt till smooth. add roasted cumin powder, red chili powder, chaat masala, salt & sugar, coriander leaves in the whisked curd. mix well and refrigerate.
assembling aloo tikki frankie:
- in a plate, place one roti. place two tikkis in the center of the roti.
- top the tikkis with the grated carrots and sliced onions.
- pour the sweet yogurt raita.
- sprinkle some chaat masala on top.
- bring together both the sides of the roti and secure with a tooth pick. prepare all frankies this way.
- serve aloo tikki frankies immediately with the remaining yogurt raita.
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