Ingredients:

• 15-20 tender tondlis
• 1 tsp – Coconut
• 1 tbsp – bread crumbs
• 1 tbsp – ginger, grated
• 1tbsp – garlic, grated
• 1 tsp – green chilli, crushed
• 4 potatoes, boiled, smashed
• 1 tbsp – Corn flour
• 1 tsp – Butter
• Butter for brushing
• Oil for deep frying
• Chappatis for frankies:
• 1 cup – Wheat flour
• 1/2 cup – plain flour
• 1 tbsp – Butter
• water to knead dough
• salt to taste

Method:

1. Mix both flours on a kneading plate. Add salt and butter.
2. Add enough water to make a smooth pliable dough.
3. Keep aside and covered for 15 minutes.
4. Divide into ping-pong ball sized portions or less.
5. Roll into thin rounds.
6. Cook lightly on both sides on a griddle.
7. Pile and keep aside.
8. Mix together 1/2 each of green chillies, garlic, ginger.
9. Add coconut, breadcrumbs, salt.
10. Mix well, slit frankies in a plus shape to 3/4 length.
11. Fill with above mixture. Rub butter over them.
12. Microwave or steam in double boiler over water, till tender.
13. Keep aside to cool.
14. Mix remaining chillies, garlic, ginger, salt to taste in potatoes. Add corn flour, mix well.
15. Divide potato mixture in 6 portions.
16. Flatten one on a plastic sheet.
17. Place 2-3 cooked tondlis in centre, length to length.
18. Fold over the potato mixture, to form a long roll (the roll should be 1″ smaller than the diameter of chapatti).
19. End result: Potato rolls with tondlis inside.
20. Roll in a little corn flour, deep-fry in hot oil.
21. Repeat for all mixture, tondlis.
22. To proceed:
23. Take one chapati, brush on both sides with butter.
24. Place one roll in centre, fold both sides to overlap.
25. Fasten in place with a toothpick.
26. Grill in a hot oven, till golden and crisp.
27. Serve hot with sauce.

Recipe courtesy of Sify Bawarchi