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(Spiced Dry Potato Roll)
(by Jayshree Gandhi)

For the cutlet
Saluna – 1 cup
Garam masala – 1 tsp.
Corn flour – 2 tblsp.
Coriander leaves – 1 tblsp.
Green chilles – 2 nos.
Oil – for frying

For the paratha
Refined flour – 1 cup
Whole wheat flour – 1 cup
Salt – to taste
Oil – 2 tblsp.
For the filling
Tomato Ketchup – 8 tblsp.
Chaat masala – 2 tsp.
Cheese – 2 tblsp.

For the cutlet
1. In a bowl, combine mash the Salura (potato pieces). To this add corn flour, garam masala, chopped green chillies and finely chopped coriander leaves.
2. Mix thoroughly to form a semi-soft dough.
3. Divide into 6 portions. Form patties of ½” thickness.
4. Heat the oil for frying on a medium flame. When hot, deep fry these cutlets till they are golden brown in colour. Remove and drain off the excess oil. Keep aside.
For the paratha
1. In a deep bowl, combine the refined flour, whole wheat flour and salt with enough water to make a soft dough. Keep it aside for 10 minutes covered with a muslin cloth.
2. Divide into 6 portions and with a dusted rolling pin, roll out each portion into a 6-7” diameter disc.
3. On a heated griddle, bake these rolled out portions using some oil.
4. Cook on both the sides for a minute each. Keep aside.

Making the Frankie
1. Mix the tomato ketchup and chaat masala. Apply this on one side of the baked paratha avoiding the edges.
2. Place the cutlet in the centre. Top it with grated cheese and roll out the paratha.
3. Serve immediately.

To serve
Salura Frankie makes for filling evening snack and can be eaten plain or with tomato ketchup or mint dip.