Step 1

Steam potatoes in a steamer, electric cooker or pressure cooker. The potatoes have to be completely cooked.

Step 2

When the potatoes are still warm or cooled down, peel and grate them in a bowl.

Step 3

Add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt.

Step 4

Instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour.

Step 5

A point to remember is that when you add corn starch, the potato has to be cooled down completely. Otherwise the mixture becomes sticky, if corn starch is added to hot or warm potatoes.

Step 6

Mix everything well.

Step 7

Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.

Step 8

Heat 2 tbsp oil till its medium hot in a tava or a shallow frying pan. Gently place the aloo tikkis and pan fry them.

Step 9

When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.

Step 10

Gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.

Step 11

Once done, then drain the aloo tikkis on paper towels to remove excess oil. Pan fry all the tikkis this way and keep aside.

Step 12

When the potatoes are cooking, knead 1 cup of whole wheat flour with oil, salt and water to a smooth dough. Cover and set aside for 15 to 20 minutes.

Step 13

Take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.

Step 14

Place a a tava/griddle inverted on the stove top. Its easier to lift thin rotis on an inverted tava. You can also cook the rotis the way you cook them regularly on a tava.

Step 15

Gently place the rolled thin chapati on the hot tava. When you see small blisters and bubbles appearing, flip and cook the other side.

Step 16

You can flip a couple of times, till the roti is cooked well. However, don't over do since the rotis are thin and they be will become crisp like papads, if you do extra roasting.

Step 17

Apply some oil if you want. Make rotis this way and stack them up in a roti basket. Cover and keep aside.

Step 18

In another bowl, add some salt to sliced onions. Mix and keep covered for 15 to 20 minutes. Mixing salt reduces the pungency of the onions.

Step 19

Prep by grating carrots and keep aside.

Step 20

Whisk or beat the curd (yogurt) till smooth. Add roasted cumin powder, red chili powder, chaat masala, salt, sugar, coriander leaves in the whisked curd. Mix well and refrigerate.

Step 21

In a plate, place one roti. Place two tikkis in the center of the roti.

Step 22

Top the tikkis with the grated carrots and sliced onions.

Step 23

Pour the sweet yogurt raita.

Step 24

Sprinkle some chaat masala on top.

Step 25

Bring together both the sides of the roti and secure with a tooth pick. Prepare all veg frankies this way.

Step 26

Serve frankie immediately with the remaining yogurt raita.