Potato Frankie/Potato Wraps

Potato frankie or wraps are rich in potato and cheese. If you are in diet then not a good choice, it is full of carbohydrates.  I love eating this yummy potatotious roles 🙂  You can see frankies from 5 star hotels to street. But the best frankie I had was from a street food vendor in Bangalore. Today I am sharing my version of potato frankie with a little bit of Indian spices in it. I have shown the two ways of wrapping the role in this picture.

Potato frankies/Potato wrap

 

Ingredients: 

  • All purpose flour- 1 cup
  • Wheat flour- 1/4 cup
  • Potatoes- 2
  • Cheese- 4 tbs (grated mozzarella cheese)
  • Onion- 1
  • Red capsicum- 1 small
  • Garam masala powder- 1/4 tbs
  • Chilly powder- 1/2 tbs
  • Coriander leaves- 2 tbs
  • Amchur powder- 1/4 tbs

Preparation: 

  1. Boil potatoes, peel the skin and keep it aside
  2. Mix all purpose flour and wheat flour with water. Kneed the dough and keep it aside.
  3. Take a frying pan add capsicum and finely chopped half onion, garam masala and fry it well with a tbs of oil.  At the end add cheese and take it out.
  4. Mash the potatoes add finely chopped half onion and fried capsicum-onion mixture
  5. Add red chilly powder,amchur powder and coriander leaves,mix well. Stuffing is done.
  6. Now take the dough and prepare rolls and pan fry them with out oil as you prepare rotis. Make sure that the rolls are not thick.
  7. Now stuff it with masala stuffing and roll it well. Serve it with tomato ketchup or some mint chutney

Potato Gojju/ Mashed Potato with Yogurt

Today’s recipe is my all time favorite potato gojju. I prepare it at least once in a month. It goes well with rice but if you want to just eat it and get the feel of mashed potatoes, then minus the chilly from recipe.

Potato gojju- mashed potato in yogurt

Ingredients: 

Potato- 2 medium sized ( serves two)

Onion- 1

Green chilly- 2 to 3 ( according to your taste)

mustard – 1/2 teaspoon

Garlic- 3-4 cloves

Yogurt- 5-6 spoon

Coriander leaf for garnishing

Preparation: 

Peel the potatoes and boil it until it becomes mushy. Let it cool before you mash it into smooth paste then add finely chopped onion and vertically cut chillies  avoid fine chopping of chillies because you may find it very spicy to eat) mix it well with yogurt. Now add little water to bring the consistency of paste. Tamper it with garlic and mustard (I used Ghee instead of oil for better taste and smell) and garnish with chopped coriander leaves. Now serve it with hot rice or curd rice.