21 June 2014,15:16 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into semi-soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.
  • To make the stuffing, heat the oil in a pan, add the onions and tomatoes and saute for 2 minutes. Add the chillies and bean sprouts and continue to saute for 30 seconds.
  • Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and saute for 1 minute. Remove from the heat and set aside.
  • Divide the dough into eight equal-size portions and form into balls. Dust these with a little whole wheat flour, then roll out into rotis, roughly 15cm in diameter.
  • Heat a non-stick tawa and cook the rotis on both sides, until evenly done.
  • To prepare a frankie, place a roti on a flat work surface and spread a teaspoon of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up.
  • Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.


  • 100 grams flour
  • 100 grams whole-wheat flour, plus extra for dusting
  • 200 grams fresh fenugreek leaves, chopped
  • 6 green chillies, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon carom seeds
  • 2 tablespoon natural low-fat yogurt
  • 1 teaspoon salt
  • Green chutney, as required
  • 2 medium-size onion, chopped

For the stuffing

  • 2 teaspoon sesame oil
  • 4 medium-size onions, chopped
  • 4  medium-size tomatoes, seeded and chopped
  • 4 green chillies, chopped
  • 200 grams bean sprouts, blanched
  • 1 teaspoon ground turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon chaat masala
  • 1 teaspoon salt
  • 2 teaspoon lemon juice
  • 2 tablespoon chopped fresh coriander leaves

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