Lays Frankie
Lays Frankie
Ingredients
For the Aloo Filling
- 2 onions, medium, finely chopped
- 1 green chili, finely chopped, or to taste
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon jeera powder
- 1 pinch garam masala
- 3 potatoes, to 4, boiled and mashed
- 1/4 cup fresh coriander, chopped
- 2 tablespoons oil, for cooking
For Assembling
- 4 maida roti, store-bought or homemade (made with all-purpose flour and salt)
- 4 teaspoons Schezwan sauce
- 1 cup shredded cabbage
- 1/2 cup sliced onion
- 2 cups Lays chips, any flavor, lightly crushed
- 4 ounces processed cheese, shredded or grated
- 1 teaspoon mixed herbs
- 1/4 cup mayonnaise
- 1/4 cup tandoori mayo
- 2 tablespoons oil, for pan-frying
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onions and green chili. Sauté for 3-4 minutes until the onions soften.
⏱️ 4 min
- 2
Add the ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the salt, red chili powder, turmeric powder, coriander powder, amchur powder, chaat masala, jeera powder, and a pinch of garam masala. Cook the spices for 1-2 minutes, stirring constantly, until aromatic.
⏱️ 2 min
- 4
Add the boiled and mashed potatoes to the pan. Mix everything thoroughly, ensuring the spices are well coated on the potatoes. Cook for another 2-3 minutes.
⏱️ 3 min
- 5
Remove from heat and stir in the chopped fresh coriander. Set aside to cool slightly. Divide the aloo filling into 4 equal portions.
⏱️ 2 min - 6
Shape each portion of the aloo filling into a long, cylindrical tikki (patty).
⏱️ 3 min
- 7
Heat 1 tablespoon of oil in a pan over medium heat. Pan-fry the tikkis for 3-4 minutes per side, or until golden brown and crispy. Set aside.
⏱️ 8 min
- 8
Lightly cook each maida roti on a dry pan over medium heat for about 30 seconds per side, just enough to warm and soften it. Do not fully cook or crisp it yet.
⏱️ 4 min
- 9
To assemble each frankie, spread 1 teaspoon of Schezwan sauce evenly over one side of a half-cooked roti.
⏱️ 1 min
- 10
Place one aloo tikki in the center of the roti. Top with a portion of shredded cabbage and sliced onion.
⏱️ 1 min
- 11
Crush a generous amount of Lays chips over the filling. Sprinkle with shredded processed cheese and a pinch of mixed herbs.
⏱️ 1 min
- 12
Drizzle mayonnaise and tandoori mayo over the fillings.
⏱️ 1 min
- 13
Carefully roll the frankie tightly, tucking in the sides to secure the filling.
⏱️ 1 min
- 14
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Place the rolled frankies seam-side down in the pan. Pan-fry for 2-3 minutes per side, pressing gently with a spatula, until crispy and golden brown on all sides and the cheese is melted.
⏱️ 8 min
- 15
Serve the crispy, cheesy Lays Frankie immediately.
Kitchen Tools
Nutrition Facts (per serving)
Lays Frankie
For the Aloo Filling
- 2 onions, medium, finely chopped
- 1 green chili, finely chopped, or to taste
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon amchur powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon jeera powder
- 1 pinch garam masala
- 3 potatoes, to 4, boiled and mashed
- 1/4 cup fresh coriander, chopped
- 2 tablespoons oil, for cooking
For Assembling
- 4 maida roti, store-bought or homemade (made with all-purpose flour and salt)
- 4 teaspoons Schezwan sauce
- 1 cup shredded cabbage
- 1/2 cup sliced onion
- 2 cups Lays chips, any flavor, lightly crushed
- 4 ounces processed cheese, shredded or grated
- 1 teaspoon mixed herbs
- 1/4 cup mayonnaise
- 1/4 cup tandoori mayo
- 2 tablespoons oil, for pan-frying
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat. Add the finely chopped onions and green chili. Sauté for 3-4 minutes until the onions soften.
⏱️ 4 min - 2
Add the ginger-garlic paste and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the salt, red chili powder, turmeric powder, coriander powder, amchur powder, chaat masala, jeera powder, and a pinch of garam masala. Cook the spices for 1-2 minutes, stirring constantly, until aromatic.
⏱️ 2 min - 4
Add the boiled and mashed potatoes to the pan. Mix everything thoroughly, ensuring the spices are well coated on the potatoes. Cook for another 2-3 minutes.
⏱️ 3 min - 5
Remove from heat and stir in the chopped fresh coriander. Set aside to cool slightly. Divide the aloo filling into 4 equal portions.
⏱️ 2 min - 6
Shape each portion of the aloo filling into a long, cylindrical tikki (patty).
⏱️ 3 min - 7
Heat 1 tablespoon of oil in a pan over medium heat. Pan-fry the tikkis for 3-4 minutes per side, or until golden brown and crispy. Set aside.
⏱️ 8 min - 8
Lightly cook each maida roti on a dry pan over medium heat for about 30 seconds per side, just enough to warm and soften it. Do not fully cook or crisp it yet.
⏱️ 4 min - 9
To assemble each frankie, spread 1 teaspoon of Schezwan sauce evenly over one side of a half-cooked roti.
⏱️ 1 min - 10
Place one aloo tikki in the center of the roti. Top with a portion of shredded cabbage and sliced onion.
⏱️ 1 min - 11
Crush a generous amount of Lays chips over the filling. Sprinkle with shredded processed cheese and a pinch of mixed herbs.
⏱️ 1 min - 12
Drizzle mayonnaise and tandoori mayo over the fillings.
⏱️ 1 min - 13
Carefully roll the frankie tightly, tucking in the sides to secure the filling.
⏱️ 1 min - 14
Heat the remaining 1 tablespoon of oil in the pan over medium heat. Place the rolled frankies seam-side down in the pan. Pan-fry for 2-3 minutes per side, pressing gently with a spatula, until crispy and golden brown on all sides and the cheese is melted.
⏱️ 8 min - 15
Serve the crispy, cheesy Lays Frankie immediately.