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FRANKIE

Ingredients:

For the roti:

2 cups all-purpose flour      ½-cup wheat flour

Salt      Ghee

Shift both the flours. Add salt to flour and knead the flour with water to puri like dough. Roll roti from the dough and roast on the griddle. Remove and apply ghee.

For the cutlets:

½ lb peas      2-tsp. green chili paste

6 slice bread      1 tsp. Raw-mango powder

1-cup cilantro leaves      ½-tsp. Sugar

Salt            ½-cup cilantro-mint chutney

Oil for frying

Boil peas in a pressure cooker. Mash peas. Add squeezed bread, mango powder, cilantro leaves, sugar and salt. Mix well. Make cutlets. Fry in warm oil.

For the chutney:

½-cup mint leaves      1-1/2-cup cilantro leaves

4 green chilies      1 tbsp. Lime-juice

1tsp. Sugar      1/2-tsp. Cumin seeds

1 small piece      Salt

Wash mint leaves and cilantro leaves. Mix all the other ingredients in the mixture. Make chutney.

For wrapping:

2

Salt

1 tsp. Chili powder

Preparation:

When serving, roast roti on the griddle. Spread chutney over the roti. Place a cutlet on roti. Sprinkle chopped chili powder and salt. Roll up rotis and serve with tomato sauce.

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