Method

Make roti dough: Knead flour, oil, and water to a soft dough. Rest 10 minutes. Roll into thin flatbreads. Make filling: Heat oil, add onion and green chilli — 3 minutes. Add mashed potato, chaat masala, red chilli, coriander-cumin powder, lemon juice, and salt. Mix well. Keep warm.
About 15 min
Tip: Thin rotis are key — the Frankie roti should be thinner than a chapati. Roll as thin as possible.
Cook rotis: Heat tawa over medium-high heat. Cook roti 1 minute per side until half-cooked. Beat egg with a pinch of salt. Push the roti to one side of the tawa, pour a little beaten egg, place the roti on top of the egg and press. Cook 1 minute. Flip — the egg should be set, lacy, and slightly crispy on the coated side.
About 10 min
Tip: The egg coating is what makes a Frankie different from a regular roll. The technique: pour egg, place roti on top, let the egg cook up through the roti.
Assemble: On the egg side (facing up), spread green chutney. Add 2–3 tbsp potato filling in a line down the centre. Top with raw sliced onion, a pinch of chaat masala, and a few drops of lemon juice. Roll tightly. Wrap the bottom half in foil or paper. Serve immediately.
About 5 min
Tip: Wrapping the bottom in foil keeps the roll together as you eat and is the authentic street-style presentation.

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs