Veggie Frankees
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 5.384 |
| Energy (kCal) | 548.8603 |
| Carbohydrates (g) | 89.1369 |
| Total fats (g) | 21.3376 |
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Cuisine
Asian >> Indian Subcontinent >> Indian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. For the outer cover, mix all the ingredients, knead well till it forms a thick dough. | 2. Little amount of water can be sprinkled if needed. | 3. Cut all vegetables into small pieces. | 4. Cook the carrots, potatoes and beans in a pressure cooker. | 5. In a pan, fry the finely chopped onions in 1 1/2 tbsp of oil till they are golden. | 6. Add the ginger-garlic paste and crushed chillies and fry. | 7. Now add the maida, chilli powder and garam masala. | 8. Fry well and add the cooked vegetables, mashed paneer, cream, Tomato ketchup with the necessary amount of salt. | 9. Keep frying on low till the mixture thickens to a filling. | 10. Add corriander leaves, mix well and set aside. | 11. Make medium sized balls out of the prepared dough. | 12. Roll them into thin chappatis of about 12cm diameter with a rolling pin. | 13. Dry roast them in a tava without oil till they are brown, one by one. | 14. Now, hold the done chappatis in your left hand and add 2 tbsps of vegetable mix in one corner of the chappati. | 15. Roll it twice and paste the ends with maida-water mix. | 16. Similarly prepare all the chappatis and keep them ready. | 17. While serving, heat a pan with 3 tbsps oil. | 18. Shallow fry the frankees till they are crisp and brown. | 19. Serve hot with any chutney or Ketchup of your choice. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| maida flour | 2 | cups | - | - | - | - | |
| sugar | 2 | teaspoons | 36.708 | 9.1816 | 0.0 | 0.0 | |
| salt | 1/2 | teaspoon | - | - | - | - | |
| baking powder | 1/4 | teaspoon | 0.6095 | 0.3185 | 0.0 | 0.0 | |
| cream | 4 | tablespoons | 198.0 | 3.99 | 2.178 | 20.808000000000003 | |
| panir | 1 | cup | - | - | - | - | |
| potato | 1 | - | - | - | - | ||
| carrot | 1 | 52.48 | 12.2624 | 1.1904 | 0.3072 | ||
| french bean | 6 -8 | 0.0 | 0.0 | 0.0 | 0.0 | ||
| onion | 1 | 64.0 | 14.944 | 1.76 | 0.16 | ||
| ginger garlic paste | 2 | teaspoons | - | - | - | - | |
| green chilies | 2 | crushed | 194.3028 | 48.0 | 0.0 | 0.0 | |
| cream | 2 | tablespoons | 198.0 | 3.99 | 2.178 | 20.808000000000003 | |
| tomato ketchup | 1 | tablespoon | - | - | - | - | |
| maida flour | 1 | tablespoon | - | - | - | - | |
| salt | - | - | - | - | |||
| cooking oil | 1/4 | cup | - | - | - | - | |
| red chili powder | 1/2 | teaspoon | - | - | - | - | |
| garam masala powder | 1/2 | teaspoon | - | - | - | - | |
| coriander leaf | 3/4 | cup | 2.76 | 0.4404 | 0.2556 | 0.0624 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.