Millet Franki Wrap / Roti
Millet Franki Wrap / Roti
Ingredients
- 1 cup millet & whole wheat Khapli flour mix
- A little bit of salt
- 1 tbsp plant based yoghurt (preheated)
- 1 tbsp oil
- Plant based paneer
- 200 grams plant based paneer
For marination:
- 1/2 cup plant-based yogurt (Let it hang in a muslin cloth for about 2 hours)
- 2 tbsp roasted besan flour
Dry Masalas:
- 1/2 tsp dry mango powder
- 1/2 tsp cumin seed powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp fried fenugreek
- 1 tbsp Kashmiri dried red chilli powder
- 1/4 tsp black salt, 1/4 chaat masala
- Salt and pepper to taste
- 1 tsp hot mustard oil
Plant-Based Yogurt Mayo:
- 1/4 cup yogurt
- 1 tsp Kashmiri dried red chilli powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp chaat masala
- 1/4 tsp dried mint leaves
Instructions
Preparation method:
- Mix the flour and salt. Add millet flour to hot boiling water, mix it well, and stir it.
- Take it off the heat, and knead a soft dough.
- After the dough is ready, continue kneading to fully incorporate it, then let it rest for about an hour.
- Immediately start rolling the dough to make millet rotis and cook them on a hot tawa on both sides.
- Once blisters appear, remove from the tawa and keep in a hot case.
Paneer Tikka Filling:
- Mix all the ingredients for the marination to make a smooth paste.
- Add cubes of PB paneer to this and keep them aside for 30 minutes.
- Either cook these on skewers in the OTG at 200 degrees C for about 15 to 20 minutes or on the tawa with a little oil. Once the paneer tikka (use plant-based) is cooked and has a nice grilled flavour, you can assemble the frankie.
For Assembly:
- Heat some ghee or oil on a tawa and cook the frankie roti. Then spread with the plant-based yogurt filling & place the paneer (plant-based) tikka on it.
- Roll up, wrap in foil and serve hot.
Disclaimer: Some or all allergens may not be listed