Mumbai Frankie Chef Recipe By Peter Kuruvita

MUMBAI FRANKIE - CHEF RECIPE BY PETER KURUVITA

Steps:

• Garam Masala: Place a dry heavy-based frying pan over medium-high heat until fully heated and slightly smoking. Add all the ingredients and shake and stir for about a minute, or until the spices smell toasted, are slightly darker, and give off just a slight bit of smoke. Tip into a bowl and leave to cool. Grind to a fine powder, using a spice grinder or mortar and pestle, and store in an airtight container. Chaat Masala: In a dry heavy-based frying pan, toast the cumin, coriander and fennel seeds over low heat for about 3-5 minutes, stirring often, until dark brown. Remove from the pan and leave to cool. Using a spice grinder or mortar and pestle, grind all the ingredients into a fine powder. Store in an airtight container. Ginger Garlic Paste: Thinly peel the ginger, and peel all the garlic cloves. Finely grate or chop the ginger, then grind to a paste with the garlic cloves, using a spice grinder or mortar and pestle. Mix in the salt, mustard oil and lemon juice until well combined. The paste will keep in a sterilised container in the fridge for 8-10 days, or indefinitely in the freezer. VARIATIONS: Ginger paste: Thinly peel 100 g young fresh ginger, then finely grate or chop it. Grind to a paste using a spice grinder or mortar and pestle, then mix in 1/2 teaspoon salt, 2 teaspoons mustard oil and 2 teaspoons lemon juice. Garlic paste: Peel 100 g garlic cloves and grind to a paste, then mix in 1/2 teaspoon of salt, 2 teaspoons mustard oil and 2 teaspoons lemon juice. Mumbai Frankie: For the masala water, bring the water to the boil in a small saucepan, then remove from the heat. Stir in the remaining ingredients until well combined and allow to cool. For the stuffing, heat the rice bran oil or butter in a heavy-based frying pan over medium heat and cook the ginger garlic paste for a few seconds. Add the mashed potato, ground spices, coriander and salt, mixing well. Stir for another minute, or until all the ingredients are combined well and the spices evenly mixed through. Set aside. Heat a flat round grill (such as a tawa) or barbeque hotplate to medium. Place a roti on the grill. Spread one-quarter of the stuffing around the middle of the roti and carefully roll it up. Brush the roti with melted butter or ghee and gently grill for a minute or two until golden underneath, then carefully flip it over and cook on the other side until the roti is golden and the filling is warmed through. Take care not to cook it too much, or the roti will become too crispy. Remove from the grill and unroll the roti, filling side up. Top with a quarter of the chopped onion, then sprinkle evenly with 1/4 teaspoon of the frankie masala and about 1 1/2 teaspoons of masala water, before rolling it up tightly in foil or baking paper. Repeat with the remaining ingredients to make three more frankies. Serve immediately, cut in half if desired.