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1
For the outer cover, mix all the ingredients, knead well till it forms a thick dough.
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2
Little amount of water can be sprinkled if needed.
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3
Cut all vegetables into small pieces.
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4
Cook the carrots, potatoes and beans in a pressure cooker.
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5
In a pan, fry the finely chopped onions in 1 1/2 tbsp of oil till they are golden.
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6
Add the ginger-garlic paste and crushed chillies and fry.
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7
Now add the maida, chilli powder and garam masala.
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8
Fry well and add the cooked vegetables, mashed paneer, cream, Tomato ketchup with the necessary amount of salt.
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9
Keep frying on low till the mixture thickens to a filling.
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10
Add corriander leaves, mix well and set aside.
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11
Make medium sized balls out of the prepared dough.
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12
Roll them into thin chappatis of about 12cm diameter with a rolling pin.
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13
Dry roast them in a tava without oil till they are brown, one by one.
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14
Now, hold the done chappatis in your left hand and add 2 tbsps of vegetable mix in one corner of the chappati.
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15
Roll it twice and paste the ends with maida-water mix.
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16
Similarly prepare all the chappatis and keep them ready.
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17
While serving, heat a pan with 3 tbsps oil.
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18
Shallow fry the frankees till they are crisp and brown.
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19
Serve hot with any chutney or Ketchup of your choice.
