How to make Methi Frankie -
Frankie with the Indian touch
This recipe has featured on the show Khanakhazana.
Main Ingredients : Whole Wheat Flour, Fresh Fenugreek Leaves
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Methi Frankie checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Stir Fried Bean Sprouts Dal Vada - SK Khazana Chola Fali Fafda Shish Taouk
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 : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Methi Frankie Recipe
Whole Wheat Flour 1/2 cup
Fresh Fenugreek Leaves 1 cup
Fresh fenugreek leaves (methi) chopped 1/2 cup
Skimmed milk cottage cheese (paneer) 1 tablespoon
Onions chopped 2 medium
Green chillies chopped 2
Carom seeds (ajwain) 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Oil 1 teaspoon
Tomatoes chopped 2 medium
Bean sprouts 1 cup
Chaat masala 1/3 teaspoon
Method
Step 1
Place the whole wheat flour in a bowl. Add gram flour and mix well. Add fenugreek leaves, yogurt, half of the onions, half of the green chillies, carom seeds and turmeric powder and mix. Add sufficient water and knead into a dough. Cover the dough with a
Step 2
For the stuffing, heat oil in a non stick pan. Add the remaining onions, remaining green chillies and tomatoes and stir. Cook for two to three minutes. Add bean sprouts and chaat masala and stir. Take the pan off the heat and set aside. Divide the dough i
Step 3
Heat a tawa and roast the rotis one by one. Brush a little water on the rotis and cook till both the sides are done. Place each roti on the work top, place a portion of the stuffing mixture at one end and tightly roll.
Step 4
Cut into two diagonally and serve immediately with green chutney.
Nutrition Info
Calories : 607 Kcal
Carbohydrates : 107.5 gm
Protein : 23.6 gm
Fat : 9.3 gm
Other : Fiber- 17.3gm
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
