Vegetable Frankie

Frankie is the most popular fast food on the streets of Mumbai. The one I liked the most is near my house at Ghatkopar, Mumbai. Frankie is a crepe filled with spicy & tangy stuffing of potatoes, vegetables and dry mango powder (Amchur). The other variations for stuffing is paneer. But the recipe I am sharing here is typical Bamabiyaa style Frankie. There are also various style of making the Crepe batter. One can also use ready Tortilla, but for authentic Frankie try out the crepe batter as suggested below.No. of servings: 6 personsPreparation Time: 30 minsStuffing:Ingredients for Stuffing:¼ tsp Mustard seeds¼ tsp Cumin seeds7 medium size Potatoes (boiled & mashed)2 medium size Onion (finely chopped)2 small Green Bell pepper (finely chopped)1 cup Tomato puree3 tsp Garlic paste½ tsp Ginger paste½ tsp Green chilly paste¼ tsp Turmeric powder2 tbsp Red chilly powder3 tsp Garam Masala¼ cup finely chopped Coriander2 tbsp OilSalt as per tasteMethod for stuffing:Heat oil in a pan and then add mustard seeds and let it splutter & then add cumin seedsNow add onion and saute till it becomes translucentAdd ginger, chilly & garlic paste and stir for 2 minsThen add tomato puree followed by red chilly powder, turmeric powder, garam masala, salt and cook it for 5 minsNow add mashed potatoes and then finally Bell pepper and coriander.Mix well.Crepe Batter:Ingredients for Crepe Batter:2½ cup White/All purpose Flour (Maida)5 tbsp Gram flour (Besan)2 cups WaterPinch of SaltMethod for Crepe Batter:Mix all the above ingredients thoroughly except water.Now slowly add water with simultaneously stirring the batter so that no lumps are formed.Note:If required adjust the water to get the consistency as that of Dosa Batter (i.e. neither too thick nor too liquidy)Seasoning:Ingredients for Seasoning:½ cup Dates & Tamarind paste (Kahjur Imli Chutney)½ cup Mint coriander chutney (Phudina Chutney)Frankie Powder (4tbsp dry mango powder (Amchur) + 2 tbsp black salt (Snachal) + 1 tbsp Red chilly Powder)1 Onion (long & thin slices)2 cups grated Cheddar cheese (optional)Note:One can also use Apple sauce in place of Dates & Tamarind Paste (Khajur Imli Chutney)Final Steps:How to proceed:Heat the pan on medium heatNow spread the batter like dosa or omlette or crepeAfter approx 30 secs flip the crepe (do not wait till it turns completely brown)Take approx 1 tsp of Mint coriander chutney & spread on the crepeSimilarly spread 1 tsp of Khajur Imli ChutneySprinkle little bit of Frankie powderPlace the stuffing in the centre of the crepe as shown in the pictureGarnish it with onion, Frankie powder and cheese as per tasteWrap it up and enjoy hot Frankie with or without Tomato Ketchup

Ragda Patties

No. of servings: 5Preparation Time: 30 minsIngredients for Ragda:2 cups Yellow peas dried (Vatana)2 tbsp Oil½ tsp Mustard seeds½ tsp Cumin seeds1 tsp Garam Masala¼ tsp Turmeric powder1 tsp Red chilly powder3 tsp Ginger chilly paste2 tbsp Lemon juice3 tbsp Grated jaggery6 cups Water or as per required consistencyA pinch of AsafoetidaSalt to tasteMethod for Ragda:Soak the peas overnight.Drain, add fresh water and pressure cook until 3 whistlesIn a pan, heat oil and add mustard seeds and let it splutterAdd cumin seeds & add asafoetidaAdd in all the ingredients for ragda with 1 cup of water and mix well mashing the peas slightly so that the gravy thickens.Simmer for 10 mins and keep asideIngredients for Patties:7 big Potato2 tbsp corn flour1 tsp Aamchur i.e. Dry Mango Powder (or can substitute with juice of half lemon)1 tbsp Ginger chilly paste1 tbsp Garam masala½ cup Coriander ½ cup Mint leaves (finely chopped)Salt as per tasteMethod for Patties:Boil, peel & mash potatoesAdd all the ingredients for patties and mix well.With the help of greased hands form 12-14 round flat 1/2" thick 2" round patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown. Keep aside.Ingredients for garnishing: Sweet Chutney / Tamarind ChutneyGreen Chutney / Mint ChutneyGarlic Chutney1 Onion chopped1 cup Nylon SevFew strands of Coriander Leaves choppedFinal Steps:Place 2 warmed patties in an individual bowl and pour some hot ragda over it so that patties are covered completlyTop with all chutneys. Sprinkle some sev & onions on top.Garnish with Coriander leavesServe immediately