Veg Frankie Or Veg Roll

Yesterday’s dinner…I was very skeptical when making this thinking I may have to make dosa or idly for my husband…he hates all these fancy cooking…even though this is not fancy for me…Just the usual wrap that we fill with the vegetables that are available and make into an exotic tasty roll…Anyhow, this clicked and he had it fully without any complaints…So, from now onward I am going to graduate to the next level..

These wraps are calorie packed and nutritious…A very good dish for snacking for kids, and to take in their lunchbox…This Frankie is my version…different ways you can make this…I used whatever veg was available with me…

Veg Frankie
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Veg Frankie
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time Passive Time
30 minutes 60 minutes
Ingredients
For the Wrap
For the Filling
For the salad
  • 1 thin strips onion Big cut into
  • 1 strips Cabbage thin cut into 1/2 cup
  • 1/4 cup Carrot shredded
  • 1 tablespoon Mayonaise
Servings: servings
Instructions
  1. First let us make the filling .
  2. Heat oil in a pan, add the ginger garlic paste, saute until aromatic, now add the finely cut onion, green chilli and saute until onion is translucent.
  3. Now add the cut tomato and saute until tomato is cooked.
  4. Add the cut spinach leaves, grated paneer, salt to taste, cumin powder, turmeric powder, chilli powder and garam masala and saute until the raw smell disappears.
  5. Saute for 5 minutes and make this dry without water.
  6. Make the salad my mixing the thinly cut onion, carrot and cabbage and mayonaise.
  7. Keep this aside.
  8. Mix the wheat flour and maida with salt, oil and enough water to make a soft dough.
  9. Keep this aside for 30 minutes to become soft.
  10. Make big lemon sized balls out of this dough and roll out thinly into roties and pan roast until both sides are cooked and puffed up.
  11. When one side is cooked flip and cook the other side and apply a spoonful of beaten egg over this side and cook till egg is set.
  12. Like this finish making all the balls.
  13. Now take a roti, keep it on a plate with the egg side up, keep the salad and the filling in the centre, slowly make into rolls without spilling the filling, cut into medium sized rolls and serve.
  14. Your nutritious, filling wrap is ready to serve.

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