How to make Besan Methi Frankie -

Stuffed gram flour roti

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Whole-wheat flour (atta)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Besan Methi Frankie checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Chocolate Brownie Cookies Fish Rolls Macher Chop Chocolate Chip Cookies

Besan Methi Frankie

Besan Methi Frankie Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Besan Methi Frankie Recipe

  • Gram flour (besan) 90 grams

  • Whole-wheat flour (atta) plus extra for dusting 70 grams

  • Fresh fenugreek leaves (methi) chopped 160 grams

  • Green chillies chopped 4

  • Ground turmeric 1/4 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Natural low-fat yogurt 1 teaspoon

  • Salt green chutney 1/2 teaspoon

  • Onion chopped 1 medium

  • For the stuffing

  • Olive oil 1 teaspoon

  • Onions chopped 2 medium

  • Tomatoes seeded and chopped 2 medium

  • Green chillies chopped 2

  • Beansprouts blanched 160 grams

  • Ground turmeric 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Chaat masala 1/2 teaspoon

  • Salt 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Mix together the two flours, fenugreek leaves, chillies, turmeric, carom seeds, yogurt and salt. Add enough water to knead into a semi-soft dough. Cover the dough with a damp cloth and rest for about 15 minutes.

Step 2

To make the stuffing, heat the oil in a pan, add the onions and tomatoes and sauté for 2 minutes. Add the chillies and beansprouts and continue to sauté for 30 seconds. Stir in the turmeric, chilli powder, chaat masala, salt, lemon juice and coriander, and sauté for 1 minute. Remove from the heat and set aside.

Step 3

Divide the dough into eight equal-size portions and form into balls. Dust these with a little whole- wheat flour, then roll out into rotis, roughly 15cm in diameter.

Step 4

Heat a non-stick tawa and cook the rotis on both sides, until evenly done.

Step 5

To prepare a frankie, place a roti on a flat work surface and spread a teaspoon of green chutney all over. Spoon some of the stuffing on one side of the roti, sprinkle on some onions, then simply roll up.

Step 6

Prepare the rest of the frankies in the same way, wrapping them in foil as you go to keep them warm and make them easier to handle. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.