Maharashtrian · serves 2
Bombay Frankie
A fried maida roti wrapped round a potato cutlet. The Bombay street roll, done properly.
Ingredients
- 250g plain flour
- 2 slices bread, soaked and squeezed
- 2 tsp oil
- 500g potatoes, boiled and mashed
- 1 cup peas, boiled and crushed
- 4 green chillies, chopped
- Juice of 1 lemon
- 1 tsp garam masala
- 1 cup cheddar, grated
- 1/4 cup coriander leaves
- Ketchup
- Oil for frying
- Salt
Method
- Knead the flour with the crumbled bread, oil, salt and lukewarm water. Rest it an hour — this is what makes it pliable.
- Mix the filling and shape into flat kebabs.
- Roll the dough into 12cm circles.
- Fry each circle with only one side in the oil, then finish it on a hot tawa on a low flame. That gives you crisp outside, soft inside.
- Ketchup down the middle, a kebab on top, roll it tight and eat with your hands.