Franky Rolls Recipe

Mix and Knead Dough

In a large bowl combine 2 cups all-purpose flour, 1/4 cup fine semolina and 1 tsp salt. Add 2 tbsp vegetable oil and rub into the flour until crumbly. Gradually add about 3/4 cup warm water, mixing until a soft, slightly tacky dough forms. You may not need all the water; add a little at a time.

Knead Smooth

Turn the dough onto a lightly floured surface and knead vigorously for 8–10 minutes until smooth and elastic. The semolina will give slight tooth but the dough should be pliable and soft.

Rest Dough

Lightly oil the dough with 1 tbsp oil, place in a bowl, cover with damp cloth or plastic wrap and let rest for 30–45 minutes. Resting relaxes gluten and makes rolling paper-thin roti easier.

Divide and Roll

After resting, divide the dough into 6 equal portions (for 4–6 rolls depending on size). Roll each portion into a smooth ball. Working with one ball at a time, flatten and roll as thin as possible on a very lightly floured surface—aim for a paper-thin circle roughly 10–12 inches diameter. If possible, use the back of your hands to gently stretch the dough to the thinness needed (rumali technique). Dust with flour to prevent sticking.

Dry-Cook (Rumali Method)

Heat a large flat griddle or tawa over high heat until very hot. Reduce heat to medium-high and place the rolled dough on the dry hot surface. Cook for about 20–30 seconds until you see tiny brown spots and the roti firms, then flip and cook the other side similarly. Rumali rotis are very thin and cook fast; do not overcook or they will become brittle. Stack cooked rotis on a clean towel and cover to keep soft. Repeat for remaining dough.

Prep Vegetables

Prepare all vegetables: peel and finely dice potatoes (about 1 cup), grate carrots (1/2 cup), finely dice bell pepper (1/2 cup), chop 1/2 cup onion, measure 1/2 cup peas. Keep cilantro and mint ready.

Cook Potatoes and Veggies

Heat 2 tbsp oil in a nonstick skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds. Add the chopped onion and sauté 2–3 minutes until translucent. Add ginger paste (1 tsp), garlic paste (1/2 tsp) and chopped green chili; sauté 30–45 seconds until fragrant.

Add Vegetables and Spices

Add diced potato, grated carrot, bell pepper and peas. Stir to combine. Add ground coriander (3/4 tsp), turmeric (1/4 tsp), red chili powder (1/4 tsp), garam masala (1/2 tsp) and 1 tsp salt. Mix well so spices coat the vegetables.

Cook Until Tender

Cover the pan and cook on medium-low heat, stirring occasionally, for 8–12 minutes until potatoes are tender and peas are cooked through. If the mixture sticks, add 1–2 tbsp water. Once cooked, remove lid and sauté on medium heat for 1–2 minutes to evaporate excess moisture.

Finish Filling

Turn off heat. Stir in 1 tbsp lemon juice, chopped cilantro (1/4 cup) and chopped mint (2 tbsp). Adjust salt and pepper (add 1/4 tsp black pepper if desired). Let the filling cool slightly so it can be handled for rolling.

Prepare Condiments

Have green chutney (1/4 cup), tamarind/sweet chutney (1/4 cup), whisked yogurt (optional 1/4 cup), pickled onions and shredded lettuce ready. If using yogurt, season lightly with a pinch of salt and chat masala (1/4 tsp).

Assemble Franky Rolls

Place one cooked rumali roti on a clean work surface. Spread about 1–1.5 tbsp green chutney and 1 tbsp tamarind chutney in a thin strip near one edge of the roti (this will be the bottom of the roll). Spoon about 1/3 to 1/2 cup of the prepared vegetable filling across the chutney strip in a long strip. Add a small handful (about 2 tbs) of shredded lettuce or cabbage and a tablespoon of pickled or raw onions. If using yogurt, drizzle 1–2 tbsp over the filling. Sprinkle a pinch of chat masala and black pepper.

Wrap into Roll

Fold the bottom edge of the roti up over the filling, then fold the sides in and continue rolling tightly (like a burrito) to form a neat roll. The thin rumali roti will conform easily; tuck ends slightly to seal.

Light Pan-Seal (Optional)

Heat a skillet over medium heat and add 1 tsp butter or oil. Place the assembled roll seam-side down and sear 30–45 seconds per side until lightly golden and sealed. This step adds a slight crisp and helps hold the roll together.

Serve

Slice the roll in half on the diagonal, if desired. Serve immediately with extra green chutney and tamarind chutney on the side.