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To prepare the potato masala: Heat oil in a pan on medium flame; add garlic, ginger and green chilies. Sauté for 2 minutes until aromatic.
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Add mashed potatoes, followed by turmeric powder, chili powder, chaat masala and salt. Mix the spices and potatoes, check for seasoning and cook for another 5 minutes. Top with cilantro leaves and keep aside. Allow it to cool completely.
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To prepare the green chilly vinegar: Mix all the ingredients for green chilly vinegar in a small bowl. Keep aside and allow it to rest for at least 2 hrs before using. The leftovers can be refrigerated and used for up to 2 days.
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To prepare the green chutney: Grind all the ingredients for green chutney, into a smooth fine paste. Check for the seasoning.
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To make the frankies: Smear a little oil on your palm and prepare cylindrical shaped potato masala patties (as shown in the picture) by rolling it in your palms. Keep aside.
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Prep the roti / tortilla by applying a little ghee / butter on both sides. If you are using a previously prepped roti / tortilla, heat it on a pan once.
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On a flat surface, lay the rotis and apply tomato ketchup on the top and spread it evenly to form a thin layer. Add the chopped onions and cabbage evenly. Place the prepared potato patty on the center of the roti and drizzle chilly vinegar and a spoonful of green chutney over the patty evenly. Sprinkle a pinch of chaat masala over it and finally, top it with grated cheese.
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Now carefully fold the roti from one edge to the other, rolling it to form the frankie and secure it with toothpicks. Slice it into equal halves.
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Serve the frankies with leftover green chutney or tomato ketchup. Enjoy!