Aloo Bhuna Frankie | Street Style Roll | चटपटा आलू भूना रोल | Chef Sanjyot Keer

Aloo Bhuna Frankie | Street Style Roll | चटपटा आलू भूना रोल | Chef Sanjyot Keer

Aloo Bhuna Frankie | Street Style Roll | चटपटा आलू भूना रोल | Chef Sanjyot Keer

Full written recipe for Aloo bhuna frankie

Prep time: 30-35 minutes
Cooking time: 30-35 minutes
Serves: 8-9 rolls (depending on the size of the roti)

Half cooked frankie roti
Maida (refined flour) 2 cups
Salt ½ tsp
Dahi 1/4th cup
Water as required
Oil as required for cooking the roti (half cooked)
Take a mixing bowl, add refined flour, salt and curd, mix well and combine until a dough is formed, once the dough is formed, transfer over the kitchen platform and knead well for 10-15 minutes.
Stretch the dough while kneading properly, make sure to knead well as we require a soft and stretchy dough.
Apply some oil on the dough surface to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes.
After the rest, divide the dough in equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a chapati. Roll it a little thicker than a regular chapati.
Set a tawa on medium high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half-cooked roti as you want and stack them, keep it covered in a cloth or you can also keep them in an insulated casserole to keep them soft.

Aloo bhuna
For bhuna gravy:
Oil 1 tbsp
Ghee 1 tbsp
Jeera 1 tsp
Pyaaz 3-4 medium sized (chopped)
Adrak 1 inch (finely chopped)
Lehsun 8-10 cloves (finely chopped)
Hari mirch 2nos. (finely chopped)
Dahi ½ cup
Haldi powder ½ tsp
Dhaniya powder 1 tbsp
Jeera powder 1 tsp
Kashmiri lal mirchi powder 1 tbsp + 1 tsp
Salt to taste
Tomato puree of 2 medium size tomatoes
Hot water 500 ml
Garam masala ½ tsp
Kasuri methi ½ tsp
A handful of fresh coriander leaves
For tadka (quantities for making 2-3 rolls)
Butter 2 tbsp
Pyaaz 1/4th cup (sliced)
Shimla mirchi 1/4th cup (julienned)
Hari mirchi 1-2 nos. (finely chopped)
Boiled patatoes 2-3 medium sized (diced)
Chaat masala a pinch
Bhuna gravy 3-4 tbsp
Fresh coriander a small handful (chopped)
For making the bhuna masala, set a wide pan or a wok on medium heat, further add oil & ghee, once it is heated, add the jeera and allow it to crackle, further add onions, stir & cook on medium heat until it turns golden brown in colour. This process would take around 10-15 minutes.
Further add the finely chopped ginger, garlic & green chillies, stir & cook on medium flame for 2-3 minutes.
Now, take a separate bowl, add curd, powdered spices & salt, whisk well and keep aside for later use.
After cooking the ginger garlic & chillies, lower the flame and add additional 1 tsp of kashmiri red chilli powder, stir quickly & further add the spice & curd mixture, stir continuously for a minute. Further cook while stirring well until the ghee separates. This process would take around 7-8 minutes.
Further add fresh tomato puree & salt, cook on medium flame for 7-8 minutes, if it tends to dry up you can add little hot water to avoid from burning, once the tomatoes get cooked add hot water, stir & cook for 7-8 minutes on medium flame & until the ghee separates. The final masala should not be gravy or watery so adjust the water accordingly.
Now, add garam masala, kasuri methi & stir well, & further add freshly chopped coriander leaves, stir well, your bhuna gravy is ready.
As the bhuna gravy, you can make aloo bhuna in batches as required by giving fresh tadka, for tadka, set a pan on medium heat, add butter, sliced onions, capsicum, green chillies, boiled potatoes, mix well and cook for a minute, further add bhuna gravy & freshly chopped coriander leaves, stir well & cook for 2-3 minutes, your filling of aloo bhuna masala is ready, you can increase the quantities depending on the no of rolls you wish to make.

Imli wali hari chutney
Fresh coriander leaves ½ cup (packed)
Fresh mint leaves 1/4th cup (packed)
Black salt 1 tsp
Aamchur powder 1 tsp
Green chillies 5-6 nos.
Ginger 1 inch
Tamarind pulp 2 tbsp
Salt to taste
Ice cubes 2-3 nos.
Water as required

Homemade frankie masala
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1.5 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp

Chilli vinegar
Vinegar 3 tbsp
Green chillies 3-4 nos. (chopped)

Butter as required
Half cooked frankie roti
Frankie masala
Bhuna aloo
Chopped onions
Chilli vinegar
Frankie special green chutney

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