Whole-Wheat Frankie (Roti Rolls)

By blum099

Ingredients

• For the wrap:
• 2 cups (300 grams) whole-wheat flour
• 1 teaspoon (5 grams) salt
• 1/2 teaspoon (2.3 grams) canola oil
• water, as needed
• For the filling:
• 1 large bell pepper (capsicum) cut into thin, long strips
• 2 small carrots, julienned, or cut into thin, long strips
• 1 red onion, sliced lengthwise
• 8-10 button or crimini or portabella mushrooms (Cut the mushrooms into thin slices. If using portabella, cut the cap lengthwise into long strips.)
• 1 large potato, cut into skinny, long strips
• 1 teaspoon (2.5 grams) garam masala
• 2 teaspoons (5 grams) chaat masala
• 1/2 teaspoon (1 gram) red chilli powder
• 1/2 teaspoon (1 gram) ground black pepper
• salt, to taste
• oil to grease the skillet
• 2 tablespoons (2 grams) chopped coriander leaves

Details

Servings 8

Preparation

Step 1

For the wrap:

Mix the flour, oil, and salt by hand until you have a grainy texture. Adding a little water at a time, knead the flour until you have firm dough. Cover and set aside.

for the filling:

Spray oil in a nonstick skillet and turn heat to medium-high. Add the onions and potatoes to the hot skillet and stir until the potatoes start to turn golden-brown.

Add the remaining veggies and stir-fry for a few minutes until they are tender yet crunchy.

Add the garam masala, chaat masala, red chilli powder, ground black pepper, and salt mix well. Stir in the coriander leaves. Set aside.
To make the tofu wash, beat together 1/4 cup of silken tofu, adding 1 teaspoon water if it’s too thick. Set aside.

To make the wrap, divide the dough into 8 equal pieces and form each piece into a smooth ball. Using flour, if necessary, use a rolling pin to smooth each ball into a circle about 7-8 inches in diameter.

Transfer the circle to a hot cast-iron or nonstick griddle brushed lightly with oil. When bubbles begin to appear on the wrap, flip it over. Brush the top with the tofu wash making a thin, even spread.

Now flip over the wrap again and brush the other side similarly with the tofu wash. Wait until the underside of the wrap is nice and golden brown and comes off easily with a spatula before the final flip.

While on the warm pan, spread a little Tamarind Chutney in the center of the wrap. Ensuring not to overfill the wrap, place vegetable in the center and carefully fold the edges of the wrap over the filling. Press down on the top of the wrap with the spatula for a minute to ensure it stays in place.

Remove from the griddle and eat hot.