Steam potatoes in a steamer, electric cooker or pressure cooker. The potatoes have to be completely cooked.
When the potatoes are still warm or cooled down, peel and grate them in a bowl.
Add kashmiri red chili powder, coriander powder, cumin powder, dry ginger powder or minced ginger, corn starch, chaat masala and salt.
Instead of corn starch, you can also add bread pulp (soaked and squeezed bread slices), rice flour or arrowroot flour.
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.
Mix everything well.
Divide the mixture into small or medium shaped patties. You can apply some oil on your palms when making the patties or tikkis.
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.
When one side of tikki becomes golden and crisp, turn over and fry the other side of tikki.
Gently flip for a couple of times till the aloo tikkis are golden and crisp evenly.
Once done, then drain the aloo tikkis on paper towels to remove excess oil. Pan fry all the tikkis this way and keep aside.
Making rotis for frankie
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.
Take medium sized balls from the dough and roll to a thin chapati on a lightly dusted rolling board.
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.
Gently place the rolled thin chapati on the hot tava. When you see small blisters and bubbles appearing, flip and cook the other side.
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.
Apply some oil if you want. Make rotis this way and stack them up in a roti basket. Cover and keep aside.
Making stuffing and raita
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.
Prep by grating carrots and keep aside.
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.
In a plate, place one roti. Place two tikkis in the center of the roti.
Top the tikkis with the grated carrots and sliced onions.
Pour the sweet yogurt raita.
Sprinkle some chaat masala on top.
Bring together both the sides of the roti and secure with a tooth pick. Prepare all veg frankies this way.
Serve frankie immediately with the remaining yogurt raita.
If you don't want to make the aloo tikki for frankie then you can just place the spiced mashed potato stuffing in the wheat rotis. This is good when you are short of time and want to avoid the frying part.
The frankie stuffing can vary as per your choice. You can add more grated veggies like beetroot, radish, carrots, cucumber etc.
You can add your choice of chutneys or sauces.
The recipe is easily scalable to make a small or a large batch.