Monday, June 11, 2012

Egg Frankie

Time 40 min
For rotis
Plain flour or maida 1/2 cup
Whole wheat flour 1/2 cup
Oil 1 tsp
Salt to taste
Oil for kneading 1/4 tsp
Butter for making rotis 1 tbsp
Eggs 1 for each roti
For The Stuffing
Oil or butter 2 tbsp
Chopped onion lengthwise 1 cup
Chopped capsicum lengthwise 1/2 cup
Boiled corn 1/4 cup
Finely chopped tomato 1/4 cup
Ginger-garlic paste 1 tsp
Boiled , peeled and mashed potatoes 1cup
Chilli powder 1 tsp
Garam masala 1 tsp
Frankie masala or Chaat masala 1/2 tsp
Finely chopped coriander 1 tbsp
Grated cheese 1-2 tbsp
Salt to taste
Butter 1 tbsp

For the rotis
Take all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet cloth and keep aside for 15 -20 minutes. Then again knead again using 1/2 tsp of oil till it is smooth and elastic.
Divide the dough into 4-5 equal portions and roll out like chapati.
Heat a tava and cook each roti lightly on a medium flame and keep aside.

For the stuffing

Heat the oil/butter in a pan, add the ginger-garlic paste and sauté on a medium flame for a few seconds. Add the onion, tomato, smashed potatoes, capsicum, corn. Fry for 3-4 min. Then add chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for 2-3 min. Keep it aside.

Actual method

Put roti on the tava and cook on a medium flame using half tsp butter till both sides turn light yellow in colour. Then prepare egg batter using egg and pinch of salt in one bowl. Pour this egg batter on one side of roti evenly, roast for 2-3 min which will turn into omelette. Now flip and roast for one min.

Remove from tava spread little tomato sauce all over the egg side of roti then place the stuffing at the center of the roti, then spread grated cheese over stuffing. Then fold the edges to make frankie. You can wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3-4 more veg frankies.

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