Tandoori Aloo Frankie

Ingredients

• 6 small potatoes, parboiled and peeled 
• 4 readymade refined flour rotis
• ¼ cup thick yogurt
• 1 tablespoon Kashmiri red chilli paste
• ½ teaspoon chaat masala + to sprinkle
• ¼ teaspoon garam masala powder
• ½ teaspoon Kashmiri red chilli powder
• A pinch of turmeric powder
• A pinch of dried mango powder (amchur)
• ¼ teaspoon dried fenugreek leaves (kasuri methi) powder
• Salt to taste
• ¼ teaspoon roasted cumin powder
• ½ tablespoon ginger-garlic paste
• 1 teaspoon lemon juice + to drizzle
• 2 tablespoons roasted gram flour
• 1 tablespoon mustard oil
• 1 cup cubed mixed coloured capsicums
• 1 tablespoon oil
• 1 tablespoon butter
• Green chutney as required
• Red chilli-garlic chutney as required
• Shredded cabbage as required
• Sliced onions as required
• Chopped fresh coriander leaves to sprinkle

Method

1. Take yogurt in a bowl, add Kashmiri red chilli paste, chaat masala, garam masala powder, Kashmiri red chilli powder, turmeric powder, dried mango powder, dried fenugreek leaves powder, salt, roasted cumin powder, ginger-garlic paste, lemon juice and roasted gram flour and whisk well so that there are no lumps.
2. Add mustard oil and mix well. Add potatoes and mix well. 
3. Thread capsicum and potatoes alternately on the wooden sticks.
4. Heat oil and butter in a non-stick grill pan. Place the prepared sticks in the grill pan and grill for 2-3 minutes on each side.
5. Heat a non-stick pan and place the refined flour rotis and roast for 30 seconds. Flip, drizzle some oil and cook for 30 seconds more.
6. Place the rotis on the worktop. Apply green chutney and red chilli-garlic chutney. Sprinkle cabbage and place the grilled potatoes and capsicums on top.
7. Sprinkle sliced onions and coriander on top. Drizzle lemon juice, sprinkle chaat masala and roll tightly.
8. Serve hot with green chutney.