Salura Frankie

Method

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For the cutlet

1. 1

   In a bowl, mash the salura (potato pieces). Add the corn flour, garam masala, chopped green chillies and finely chopped coriander leaves.

2. 2

   Mix thoroughly to form a semi-soft dough.

3. 3

   Divide into 6 portions and shape each into a patty ½ inch thick.

4. 4

   Heat the frying oil over a medium flame. When it is hot, deep-fry the cutlets until golden brown. Remove, drain off the excess oil and keep aside.

For the paratha

1. 5

   In a deep bowl, combine the refined flour, whole wheat flour and salt with enough water to make a soft dough. Cover with a muslin cloth and keep aside for 10 minutes.

2. 6

   Divide into 6 portions and, with a dusted rolling pin, roll each one into a disc 6–7 inches in diameter.

3. 7

   Cook the discs on a heated griddle, using the 2 tbsp oil.

4. 8

   Cook for about a minute on each side. Keep aside.

Making the frankie

1. 9

   Mix the tomato ketchup and chaat masala. Spread it on one side of each cooked paratha, leaving the edges clear.

2. 10

   Put a cutlet in the centre, top it with grated cheese and roll up the paratha.

3. 11

   Serve immediately.