Aloo cheese frankie ( Cheese & Potato stuffed wraps)

Frankies are basically wraps, and a popular Indian street food. This potato cheese Frankie is quite popular and the most common one amongst its vegetarian counterparts. I would occasionally indulge on these after my work hours. There was a Frankie stall right outside the railway station serving up both veg and non-veg frankies. At the sight of the piping hot frankies, prepared right in front of you, one couldn’t help but drool until that Frankie made it’s way from the skillet to your plate . Satisfaction for your hunger and tastebuds! Yum!

There is no right or wrong way of making a frankie, feel free to add in any stuffing of your choice or a mix of any salad or experiment with different chutneys or spreads. They can hardly ever get monotonous coz the variations are limitless 🙂 Go ahead and enjoy some Frankie for a light meal when you are too bored to spend long hours in the kitchen. You can even use readymade tortillas to pull this off even quicker.

Ingredients: Measuring cup used, 1 Cup = 250 ml, 1 teaspoon = 5 ml

For the wrap-

1/2 cup unbleached all purpose flour

1/2 cup whole wheat flour (atta) or use  1 cup of whole wheat flour

1 teaspoon oil

salt to taste

Oil/butter, as required for frying the roti

For the potato rolls-

4 medium boiled potatoes, about 2 & 1/2 cups of shredded boiled potatoes

2 teaspoons coarsely crushed ginger garlic paste

1/2 teaspoon red chilli powder

1/2 teaspoon roasted cumin powder

1 teaspoon chaat masala

1/2 teaspoon amchur powder (dry mango powder)

Salt to taste

2 tablespoons finely chopped cilantro (dhania) leaves

For the salad mixture-

2 cups shredded cabbage

1/2 cup thinly sliced onions

1/4 cup shredded carrots

1/2 teaspoon chaat masala

1/2 teaspoon of amchur powder

1/2 teaspoon black salt/ Salt to taste

Juice of half a lime/ 1 teaspoon vinegar

Other ingredients:

Tomato ketchup, as required

Mint-cilantro chutney, as required

Date-Tamarind chutney, as required ( optional)

About 2 cups Shredded cheese or as required


For the salad mixture-

1. Let’s prepare the salad mixture first, as the flavors will have time to mingle. Combine all the ingredients, mentioned under For the salad mixture, mix well and refrigerate until you prepare the dough and the potato rolls.

For the wrap-

1.Add maida, atta, salt and mix well. Add the oil and knead adding lukewarm water in increments to make a soft and elastic dough. Cover with a clean kitchen napkin and let it rest for 15 minutes. In the meanwhile prepare the potato rolls.

2. After 15 minutes, knead the dough again for another minute. Divide it into 4 equal parts.

3. Roll each ball to approximately about 8 inches as you would for a chapati .

4. Heat a tava/ cast iron skillet on medium heat, place the rolled dough,  once bubbles appear, flip and let the other side cook. Drizzle oil on this side then flip and drizzle oil on the other side. Cook till the chapati has brown spots on both sides. Prepare the rest in the same way.

For the potato rolls-

1. Heat oil in a skillet, add coarsely crushed ginger garlic paste, saute until the rawness is gone.

2. Add in the spice powders, and a teaspoon of water, to prevent it from burning and turning bitter. Cook for 30 seconds on medium low heat.

3.Immediately add the shredded/mashed potatoes, mix well to incorporate with the spices, keep mixing until everything is well combined.

4. Add finely chopped cilantro and mix well. Switch off the heat, transfer the mixture to a plate.

5. Once it is warm enough to handle, make 4 cylindrical shaped rolls. You can shallow fry these rolls to make them crispy. I did not fry them.

To assemble the frankie-

1.Take a chapati, spread required amount of tomato ketchup.

2. Place some of the salad mixture all over the ketchup.

3. Then place the potato roll.

4. Drizzle both the chutneys.

5. Finally, top off with some shredded cheese. Roll and secure with toothpicks/ or wrap one end of the frankie with aluminum foil. Serve immediately. After rolling you can also heat it on the tava with some butter if you want a crispy finish.

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