Aloo Frankie Roll
- 1 tbsp oil
- 2 gold potatoes
- 1/2 tsp chaat masala
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 1/4 tsp amchur
- 3/4 tsp cumin
- 1/8 tsp haldi
- Pinch of hing
- 3/4 tsp garlic
- 1/8 tsp ginger
- ~1/4 c chopped red onions
- 1/2 c water
- 3 tbsp yogurt
- 2 tbsp cilantro (finely chopped + tightly packed)
- 2 tbsp mint (finely chopped + tightly packed)
- 1 tbsp jalapeño finely chopped + tightly packed)
- 1/8 tsp salt (or to taste)
- 1/8 tsp cumin powder
- 1/8 tsp amchur powder
- 1/8 tsp garlic powder
- 1/8 tsp ginger powder
Instant Pickled Onions
- 2-3 tsp oil
- 1/4 large red onion
- 1 lime
- 3/4 tsp chaat masala
- 3/4 tsp red chili powder
- Green chillies soaked in vinegar
- Extra chaat masala to put on top off your aloo filling before serving
- Before doing anything I like to soak some green chillies in white vinegar and set them aside to use later. Even soaking them for 20 minutes or so is enough time, so doing this first means they’ll be ready by the time you’ve prepared everything else!
- Next, boil/microwave your potatoes, peel them, and then mash them lightly and set aside
- Sauté your red onions in oil until translucent and then add in all of your spices. Make sure to turn your heat down low before adding the spices so they don’t burn. I also like to prep all of my ingredients beforehand, so I suggest mixing all of your spices in a separate bowl before you begin sauteing your onions, so you’re not running around during the cooking process looking for what you need.
- After your spices have simmered on low heat for about 30 seconds, add in your boiled potatoes and water, and mix everything together well so that the spices are evenly distributed throughout the mixture. The amount of water you need may vary so start off with less and then add more as needed to get the right texture. (It should be the texture of mashed potatoes almost)
- Simply toss all of your ingredients into a food processor and blend until the mixture turns into a smooth chutney.
- Sauté your onions in oil until they soften and then add the juice of an entire lime.
- cook on low-medium heat; you should see the onions turn bright pink.
- Add your red chili powder and chaat masala, and cook until the onions have completely wilted and all of the lime juice has been absorbed.
1. I mix equal parts of butter and tapatio hot sauce in a separate bowl, and then cover each side of my tortilla in this mixture
2. Then I fry my tortilla on low heat. It’s important to make sure the heat is low because otherwise the spices from the hot sauce will make you cough! lol
3. Also feel free to use a parantha or roti instead!