I am a complete foodie and love to eat all kinds of chatpata food. Thats one of the things which I miss a lot living in Swiss :( Back in bombay I used to have chaats almost every other day. I have always been a tasty food eater and i cannot take plain bland food. In Bombay we buy all our household stuff from Alfa which is situated in Vile Parle, its a custom notified store with the lowest rates on a range of international products. Just beside Alfa there are some mouth watering chaat stalls for Dabeli, Frankies, Grilled sandwiches, paani puri etc the list goes on....For me its like a tradition to have chaat there whenever I visit the store....:) The best one i like there is frankie...stuffed with potatoes, onions and spiced with green chillies and chaat masala....hmmm....yummy. Last weekend i was craving to have something spicy and chatpata so i made these frankies with little variation of my own :) I made the stuffing using sweet corn and potatoes, i love the taste of sweet corn and they go very well in chaat items. For the roti base I have used the ready made frozen plain parathas we get here, just need to heat them up, you can also use the home made rotis or parathas. The below recipe will make around 4 -6 frankies depending upon the size of the cutlets. I am sending this recipe to Monthly Mingle event Kids Lunches hosted by Srivalli of cooking4allseasons, started by Meeta and to Single Serving Recipes event by Sahaja of SpicyRasam.
Single Serving Recipes Ingredients for filling : 1 cup boiled mashed potatoes 1/2 cup boiled and roughly grinded sweet corn kennels 3 small green chillies finely chopped 1-2 tsp salt (adjust to taste) 1/2 cup corainder finely chopped 1 - 2 tsp sugar (adjust to taste) 1 - 2 tsp lime juice (adjust to taste)
1 - 2 tbsp cornflour
2-3 tbsp oil for cooking 1 big onion finely chopped 1 tsp chaat masala 1 tsp red chillie powder Corainder chutney (Recipe below) Ingredients for Corainder chutney :
2 tbsp roasted chana dal 1 cup freshly cut corainder leaves 1 tsp salt 2 green chillies cut into halves 1 tsp sugar 1 tsp lime juice Procedure for Corainder chutney:
Grind all the ingredients in a mixer with little water until smooth paste. Adjust the spices according to your taste. Store in airtight container in frigde.
Procedure for filling:
- In a large bowl mix potatoes, sweet corns, green chillies, corainder leaves, salt, sugar and lime juice. Mix well so as all the ingredients are blended well.
- Make small cutlets out of the mixture, if the mixture is too sticky add some cornflour to it.
- Roll the cutlets in some cornflour so that it does not stick to the pan while frying.
- Heat the oil in non stick pan, add in the cutlets and cook them on medium heat on both the sides until light brown in color.
- For frankies, heat the parathas or roti using little butter or ghee whichever you prefer, spread some corainder chutney on it, add chopped onions, chaat masala and red chilli powder. Place a cutlet in the middle and roll the sides of the roti tightly to make a wrap.
- Serve with corainder chutney or have it just like that...enjoy.
For people who are not calorie conscious can add grated cheese for melt in mouth texture. Next time i may simply bake the cutlets in oven to make it more calorie friendly...:)