Cheese Veg Frankie
This cheesy veg frankie is perfect for a quick dinner or fun lunch. It's got a yummy veggie and cheese filling all rolled up in a soft flatbread.
Ingredients
- 200 grams whole wheat flour
- 200 grams all-purpose flour
- 0.75 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 teaspoon baking powder
- 0.5 cup warm water
- 0.25 cup plain yogurt
- 4 tablespoons oil, divided
- 1 medium onion
- 1 medium green bell pepper
- 1 medium carrot
- 1.5 cups shredded cabbage
- 2 medium potatoes
- 150 grams paneer
- 50 grams shredded mozzarella cheese
- 50 grams shredded cheddar cheese
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.75 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon black pepper powder
- 0.5 teaspoon chaat masala
- 0.5 teaspoon dried fenugreek leaves (kasoori methi)
- 0.75 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro
- 2 tablespoons lemon juice
- 4 tablespoons green chutney
- 4 tablespoons tomato ketchup
Instructions
- In a large mixing bowl, combine 200 grams whole wheat flour, 200 grams all-purpose flour, 0.75 teaspoon salt, 0.5 teaspoon sugar, and 0.5 teaspoon baking powder. Mix well. Add 0.5 cup warm water and 0.25 cup plain yogurt gradually, kneading to form a soft, pliable dough. Add 1 tablespoon oil and knead for another 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- While the dough rests, prepare the vegetables. Wash and finely dice 1 medium onion and 1 medium green bell pepper. Wash, peel, and shred 1 medium carrot. Finely shred 1.5 cups cabbage. Crumble 150 grams paneer. Shred 50 grams mozzarella cheese and 50 grams cheddar cheese.
- Wash 2 medium potatoes thoroughly. Place them in a pot, cover with water, and boil until tender, about 15-20 minutes. Drain the water, peel the potatoes, and mash them well. Set aside.
- Heat 2 tablespoons oil in a large pan or kadai over medium heat. Add 1 medium diced onion and sauté until it turns translucent, about 3-4 minutes. Add 1 tablespoon ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.75 teaspoon cumin powder, and 0.25 teaspoon black pepper powder to the pan. Cook for 1 minute, stirring continuously, until the spices are fragrant.
- Add 1 medium diced green bell pepper, 1 medium shredded carrot, and 1.5 cups shredded cabbage to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still retain some crunch.
- Add the mashed 2 medium potatoes and crumbled 150 grams paneer to the pan. Mix everything well. Stir in 0.5 teaspoon garam masala, 0.5 teaspoon chaat masala, 0.5 teaspoon dried fenugreek leaves, and 0.75 teaspoon salt. Cook for another 2-3 minutes, stirring gently to combine all the flavors.
- Remove the vegetable filling from heat. Stir in 2 tablespoons fresh cilantro and 2 tablespoons lemon juice. Allow the filling to cool slightly.
- Divide the rested dough into 4 equal portions. Roll each portion into a thin, round flatbread (roti) of about 8-inch diameter.
- Heat a tawa or flat griddle over medium heat. Place one rolled flatbread on the hot tawa. Cook for 30 seconds, then flip. Apply 0.5 tablespoon oil on the top side and cook until golden spots appear. Flip again, apply 0.5 tablespoon oil on the other side, and cook until both sides are golden brown and slightly crispy. Repeat for the remaining flatbreads.
- To assemble the frankie, place a cooked flatbread on a clean surface. Spread 1 tablespoon green chutney and 1 tablespoon tomato ketchup evenly over one side of the flatbread. Place a generous portion of the vegetable and paneer filling in the center.
- Sprinkle about 0.25 of the shredded 50 grams mozzarella cheese and 0.25 of the shredded 50 grams cheddar cheese over the filling. Roll up the frankie tightly, tucking in the sides to form a neat wrap.
- Repeat the assembly process for the remaining frankies. Serve immediately. Garnish with an extra sprinkle of fresh cilantro, if desired, and serve with extra green chutney and tomato ketchup on the side.