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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.

Add the ginger-garlic paste and cook for 1 minute until fragrant.

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.

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.

Remove from heat and stir in the chopped fresh coriander. Set aside to cool slightly. Divide the aloo filling into 4 equal portions.
Shape each portion of the aloo filling into a long, cylindrical tikki (patty).

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.

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.

To assemble each frankie, spread 1 teaspoon of Schezwan sauce evenly over one side of a half-cooked roti.

Place one aloo tikki in the center of the roti. Top with a portion of shredded cabbage and sliced onion.

Crush a generous amount of Lays chips over the filling. Sprinkle with shredded processed cheese and a pinch of mixed herbs.

Drizzle mayonnaise and tandoori mayo over the fillings.

Carefully roll the frankie tightly, tucking in the sides to secure the filling.

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.

Serve the crispy, cheesy Lays Frankie immediately.


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.

Add the ginger-garlic paste and cook for 1 minute until fragrant.

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.

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.

Remove from heat and stir in the chopped fresh coriander. Set aside to cool slightly. Divide the aloo filling into 4 equal portions.
Shape each portion of the aloo filling into a long, cylindrical tikki (patty).

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.

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.

To assemble each frankie, spread 1 teaspoon of Schezwan sauce evenly over one side of a half-cooked roti.

Place one aloo tikki in the center of the roti. Top with a portion of shredded cabbage and sliced onion.

Crush a generous amount of Lays chips over the filling. Sprinkle with shredded processed cheese and a pinch of mixed herbs.

Drizzle mayonnaise and tandoori mayo over the fillings.

Carefully roll the frankie tightly, tucking in the sides to secure the filling.

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.

Serve the crispy, cheesy Lays Frankie immediately.
