Veggie Masala Wrap or Frankie recipe with its step by step pictures. Wraps are a perfect meal for any time, or on the go. An all purpose flour chapati is pre-cooked and kept aside and then stuffed with a wide variety of stuffing ranging from simple potato stuffing to a spicy veg stuffing. From Chinese to Mexican to Italian,its all up to you, depending upon your taste and choice.
To make the wraps healthy now a days people have started making whole wheat flour chapati also, however in this recipe I have used both, the all purpose flour and the whole wheat flour. If you want you can skip adding all purpose flour or whole wheat flour, its all up to your taste, also you can adjust the quantity of both the flours as per your preferences.
You can also add the sauces of your choice, they can be mayonnaise, tomato sauce, green chutney, tamarind chutney, tomato chutney or mint chutney, its all up to you. Be creative and feel free to do experiments while making wraps. However in this recipe I have used green chutney as the sauce and that made it a bit spicy too.
In my family no one else than me is fond of having wraps in meals. I am a die hard fan of wraps since my teens. I can have wraps in my breakfast, lunch and dinner as well.
So let’s start with the step by step method of making Veggie Masala Wrap or Frankie.
All Purpose Flour/Maida- 1 cup
Whole Wheat Flour- 1/2 cup
Salt- 1 teaspoon
Oil- 1 tablespoon
Water- 1/2 cup
Green Chutney- 3 tablespoon
Capsicum- 1 cup
Carrot- 1 cup, julienned
Cabbage- 1 cup, thinly shredded
Tomatoes- 2 medium size, pureed
Onions- 3 medium size, thinly sliced
Ginger- 1.5 inch piece, finely chopped or grated
Garlic- 4- 5 big cloves, finely chopped or minced
For Tempering and Seasoning:
Oil- 1 tablespoon
Garam Masala Powder- 1.5 teaspoon
Cumin Powder- 1 teaspoon
Coriander Powder- 1 teaspoon
Red Chili Flakes- 2 teaspoon
Kasoori Methi- 1 teaspoon
Chat Masala- 1 teaspoon
Salt-As per your taste
Lemon Juice- 1 teaspoon (optional)
1. In a bowl sieve together all purpose flour, whole wheat flour and salt.
2. Mix well and add oil in it.
3. Using little water at a time knead a soft dough. Brush it with some oil and cover it with a damp cloth. Keep aside at warm place for 15-20 minutes.
4. Now start with cleaning and slicing the veggies. Mine are somewhat thick to call juliennes, but it’s ok.
5. Now heat oil in a pan and add ginger and garlic in it.
6. Saute over medium flame for 1-2 minutes or till the raw aroma of ginger and garlic goes away. Now add sliced onions and mix well.
7. Saute the onions over medium flame till they are pink and soft. Don’t over-fry or burn them.
8. Add carrots and capsicum and mix well. Add a little salt and saute over medium flame for 4-5 minutes, stirring occasionally, so that they don’t burn.
9. Don’t over cook the veggies, a little crunch will enhance the taste and texture of the dish. Add cabbage at this stage and mix well and cook for 2-3 minutes.
10. Add tomato puree and mix well. Cook for further 2-3 minutes.
11. Season with cumin powder, coriander powder, remaining salt and chili flakes.
12. Add kasoori methi and mix well.
13. Season with garam masala and chaat masala. You can also add lemon juice if you want it to be extra tangy. Mix it well and saute over high flame for 1-minute stirring continuously and switch off the flame.
14. Now dust the rolling surface and roll out a thin chapati from the dough using a rolling pin.
15. Heat a girdle and cook the chapati from both sides, but cook only 80%.
16. Cook remaining chapatis also in the same manner and stack them on a plate.
17. Now heat butter on a girdle.
18. Take a chapati and cook completely from both sides (remaining 20%), but don’t burn it.
19. Repeat the process with all the chapatis. Now take a chapati and spread 1 tablespoon green chutney over it.
20. Put the stuffing in the center of the chapati and fold it from both sides.
21. Repeat the process with all chapatis. Toast them once again over hot girdle for 10-20 seconds and serve hot with tomato ketchup and green chutney. Enjoy!