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30 May 2014,12:56 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat one tablespoon oil in a non-stick pan; add the cumin seeds and saute lightly.
  • Add the carrot, green peas, ginger, green chilli, chilli powder, turmeric powder, garam masala powder and salt, and saute over medium heat for two minutes. Transfer to a plate and cool.
  • Add the mashed potatoes, fresh coriander and dried mango powder to the cooled mixture and mix well. Adjust seasoning.
  • Divide the mixture into 8 portions and shape into 4-inch long cylinders.
  • Shallow-fry the rolls in sufficient hot oil till pale gold. Drain on absorbent paper and set aside.
  • To prepare the frankies, place each roti on a flat working surface and spread a teaspoon of green chutney all over the roti. Place a potato roll on one side.
  • Sprinkle some of the sliced onions, drizzle one-fourth teaspoon of vinegar, sprinkle chaat masala over and roll up firmly.
  • Wrap in aluminium foil and serve immediately. 



  • 6 refined flour roti
  • 2 medium carrot, grated
  • 100 grams shelled green peas, parboiled and crushed
  • 4 large potatoes, boiled and mashed
  • 1 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 2 green chilli, finely chopped
  • 1 teaspoon red chilli powder
  • A pinch of turmeric powder
  • ½ teaspoon garam masala powder
  • 2 tablespoon chopped fresh coriander
  • 1 teaspoon dried mango powder
  • Salt to taste
  • Cooking oil for frying

To serve

  • 6 teaspoons Green Chutney
  • 2 medium onion, sliced
  • 2 teaspoon vinegar
  • Chaat masala to taste

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