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Mixed Veg Cheese Frankie | Veg Cheese Frankie Wrap | Indo-Chinese Veg Frankie |

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Tarla Dalal • 13 April, 2017

Mixed Veg Cheese Frankie | Veg Cheese Frankie Wrap | Indo-Chinese Veg Frankie | | Tarla Dalal

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Table of Content

About Mix Vegetable Cheese Frankie

Ingredients

Methods

For the mixed vegetable patty

For The Roti

How to proceed

Nutrient values

Mixed Veg Cheese Frankie | Veg Cheese Frankie Wrap | Indo-Chinese Veg Frankie |

The Mixed Veg Cheese Frankie is a vibrant, flavour-packed Indian street-style wrap that blends soft flatbreads with a spicy, veggie-rich filling. Also known as the Veg Cheese Frankie Wrap or Indo-Chinese Veg Frankie, it features a combination of grated cabbage, carrot, capsicum, and mashed potatoes, all seasoned with classic Indian spices. This creates a patty that is hearty, aromatic, and full of texture, making each bite exciting and satisfying.

The base of this frankie is the mixed vegetable patty, made by combining boiled potatoes, grated veggies, cumin powder, coriander powder, ginger-garlic paste, turmeric, chilli powder, and fresh coriander. The potatoes help bind the mixture, while the assorted vegetables add crunch, moisture, and nutrients. Once shaped into cylindrical rolls and flattened, the patties are dipped into a plain flour–water mixture and cooked until golden brown on both sides, giving them a crisp outer layer with a soft, flavourful interior.

Equally essential is the roti used for wrapping. Instead of kneaded dough, this recipe prepares a pourable plain flour (maida) batter mixed with baking powder, salt, and water to form thin, soft rotis. These rotis cook quickly on a tava and remain pliable enough to wrap tightly around the stuffing. The use of baking powder adds lightness, making the rotis softer and more flexible for rolling.

Once the patties and rotis are ready, assembling the frankie brings all components together. Each roti is slathered with schezwan sauce, which introduces a spicy, tangy Indo-Chinese flavour. The prepared vegetable patty is placed on one side, followed by a generous topping of sliced onions, grated cheese, and a sprinkle of chaat masala. These layers create a balance of spice, crunch, creaminess, and zest.

The grated processed cheese plays a key role in enhancing richness and binding the flavours. It melts lightly from the warmth of the patty, adding a comforting creaminess that pairs beautifully with the spicy sauce and vegetables. The crunch of onions contrasts with the softness of the roti and patty, delivering a dynamic mouthfeel that gives the frankie its signature appeal.

This snack is best enjoyed fresh and hot because the vegetable filling can make the roti soggy if it sits too long. Serving it immediately ensures the crispness of the patty, the softness of the roti, and the gooeyness of the cheese remain intact. When prepared well, each frankie becomes a burst of masaledar, tangy, spicy, and cheesy flavours.

Ingredients

For The Mixed Vegetable Patty

1 cup boiled and boiled and mashed potatoes

1/4 cup finely chopped capsicum

1/2 cup grated carrot

1/2 cup grated cabbage

1/4 tsp cumin seeds (jeera) powder

1/2 tsp coriander (dhania) powder

1/2 tsp garlic (lehsun) paste

1/2 tsp ginger (adrak) paste

1/4 tsp turmeric powder (haldi)

1/2 tsp chilli powder

2 tbsp finely chopped coriander (dhania)

salt to taste

2 tbsp of oil for cooking

For The Roti

1 cup plain flour (maida)

1/2 tsp baking powder

salt to taste

3 tsp of oil for cooking

To Be Mixed Together To A Plain Flour-water Mixture

1/2 cup plain flour (maida)

1/4 tsp salt

1/2 cup water

Other Ingredients

6 tsp schezwan sauce

12 tbsp sliced onions

12 tbsp grated processed cheese

1 1/2 tsp chaat masala

Method

For the mixed vegetable patty

Combine all the ingredients in a deep bowl and mix very well.
Divide the dough into 6 equal portions.
Roll each portion of the mixture into a 125 mm. ( 5”) cylindrical roll and flatten it between your palms.
Heat 1 tbsp of oil in a non-stick tava (griddle), dip 3 patty into the prepared plain flour-water mixture and place them on the tava (griddle) and cook on a medium flame till it turns golden brown in colour from both the sides.
Repeat step 4 to cook 3 more patty. Keep aside.

For the roti

Combine all the ingredients in a deep bowl along with ¾ cup of water, mix well using a whisk.
Heat a non-stick tava (griddle), pour 1 ladleful of the batter and spread it in a circular motion to make a 200mm. ( 8”) diameter circle. Drizzle ½ tsp of oil and cook on a medium fame till it turns brown in colour from both the sides.
Repeat step 2 to make 5 more rotis. Keep aside.

How to proceed

Place a roti on a clean, dry surface, put 1 tsp of the schezuan sauce and spread it evenly.
Place a mixed vegetable patty on one side of the roti.
Put 2 tbsp of sliced onions evenly over it.
Sprinkle 2 tbsp of cheese and ¼ tsp of chaat masala evenly over it.
Roll it up tightly from one end to the other.
Repeat steps 1 to 5 to make 5 more frankies.
Serve immediately.

Mix Vegetable Cheese Frankie recipe with step by step photos

For the mixed vegetable patty

1. To make the mixed vegetable patty for Mix Vegetable Cheese Frankie, in a deep bowl, put 1 cup boiled and boiled and mashed potatoes, 1/4 cup finely chopped capsicum, 1/2 cup grated carrot, 1/2 cup grated cabbage, 1/4 tsp cumin seeds (jeera) powder, 1/2 tsp coriander (dhania) powder, 1/2 tsp garlic (lehsun) paste, 1/2 tsp ginger (adrak) paste, 1/4 tsp turmeric powder (haldi), 1/2 tsp chilli powder, 2 tbsp finely chopped coriander (dhania), salt to taste and mix very well.
2. Divide the dough into 6 equal portions.
3. Roll each portion of the mixture into a 125 mm. ( 5”) cylindrical roll and flatten it between your palms.
4. For the flour-water mixture, in a deep-bowl, take the 1/2 cup plain flour (maida).
5. Add 1/4 tsp salt. and 1/2 cup water.
6. Mix well using a whisk till no lumps remain. Keep aside.
7. Dip patty into the prepared plain flour-water mixture.
8. Heat 1 tbsp of oil in a non-stick tava (griddle).
9. Place them on the tava (griddle) and cook on a medium flame till it turns golden brown in colour from both the sides. Repeat step 4 to cook 3 more patty. Keep aside.

For The Roti

1. To make the Roti, In a deep bowl, add 1 cup plain flour (maida).
2. Add ¾ cup of water.
3. 1/2 tsp baking powder and salt to taste.
4. Whisk well to make a smooth batter. Keep aside.
5. Heat a non-stick tava (griddle) sprinkle a little water on the tava (griddle).
6. Wipe it off gently using a muslin cloth.
7. Pour 1 ladleful of the batter.
8. Spread it in a circular motion to make a 200mm. ( 8”) diameter circle. Drizzle ½ tsp of oil.
9. Cook on a medium fame till it turns brown in colour from both the sides. Repeat step 2 to make 5 more rotis. Keep aside.

How to proceed

1. Place a roti on a clean, dry surface, put 1 tsp of the schezwan sauce and spread it evenly. Place a mixed vegetable patty on one side of the roti.
2. Put 2 tbsp. of sliced onions evenly over it.
3. Sprinkle 2 tbsp. of grated processed cheese and ¼ tsp of chaat masala evenly over it.
4. Roll it up tightly from one end to the other.
5. Repeat steps 1 to 5 to make 5 more frankies.
6. Serve Mix Vegetable Cheese Frankie immediately.