#frakie

 Ingredients:

For the frankie base:

2-3 wheat rotis (chapatis)

1-2 tablespoons oil or ghee

For the vegetable filling:

1 cup chopped mixed vegetables (carrots, peas, corn, cabbage, bell peppers)

1/2 cup shredded paneer (optional)

1/2 cup chopped capsicum

1/4 teaspoon green chilli paste

1/4 teaspoon cumin seeds

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/4 teaspoon garam masala

Pinch of red chili powder (optional)

Salt to taste

For the Jain mayonnaise:

1/2 cup cashew paste (or hung curd for a lighter option)

1/4 cup coconut milk

1/4 teaspoon lemon juice

Pinch of black salt

Pinch of white pepper

Salt to taste

as a optional you can use readymade veg mayonnaise made by dr.oetker pvt. Ltd.

For the assembly:

Chopped cilantro (coriander leaves)

Green chutney (optional)

Tomato ketchup (optional)

Instructions:

Prepare the vegetables: Wash and chop the mixed vegetables into small pieces. You can use any combination of vegetables you like, such as carrots, peas, corn, cabbage, or bell peppers.

Heat oil or ghee in a pan. Add the cumin seeds and let them splutter. Then, add the chopped capsicum and cook until translucent.

Add the chilli paste and cook for another minute. Then, add the chopped vegetables, paneer (if using), coriander powder, turmeric powder, garam masala, red chili powder (optional), and salt.

Stir fry the vegetables until cooked through and slightly softened. Set aside to cool slightly.

Prepare the Jain mayonnaise: In a bowl, whisk together the cashew paste (or hung curd), coconut milk, lemon juice, ginger-garlic paste, black salt, white pepper, and salt. Adjust the consistency with water if needed. (if you are using readymade mayonnaise then use that)

Heat the rotis (chapatis) on a griddle or tawa. Spread a thin layer of Jain mayonnaise on one side of each roti.

Top the roti with the prepared vegetable filling, leaving a small border around the edges. You can also add a drizzle of green chutney and tomato ketchup (optional).

Fold the roti into a half-moon shape, enclosing the filling securely. You can use a toothpick to secure the edges if needed.

Cut the frankie in half diagonally and serve hot. Enjoy it with a side of green chutney or your favorite dipping sauce.

For a crispy frankie, you can toast the rotis lightly before assembling them.

You can adjust the amount of spices in the vegetable filling to your preference.

Feel free to experiment with different vegetables and fillings for your frankie.

You can also make the Jain mayonnaise ahead of time and store it in the refrigerator for up to 2 days.

If you want a vegan option, you can use tofu or tempeh instead of paneer.

Jain schezwan frankie: Add a teaspoon of schezwan sauce to the vegetable filling for a spicy kick.

Jain masala frankie: Add a teaspoon of frankie masala to the vegetable filling for a more savory flavor.

Jain grilled vegetable frankie: Grill the vegetables instead of stir-frying them for a smoky flavor.