Potato frankie or Murtabak

for the roti

1 1/2 cup flour

2 tbsp oil

1/2 tsp salt

water tbsp at a time

Knead the flour into a soft smooth dough, use water a tbsp at a time as needed. Leave it to rest for about 1/2 hour.

Divide the dough into 6 parts and roll it to a thin 8" diameter. Oil the rolling pin and surface if needed, do not put flour on the board.

Heat a pan on low heat, add oil about 1/2 tsp if needed. Cook both sides of the flatbread or roti and keep it warm in a warmer or foil wrap till all the rotis are made.

For filling

2 cups potatoes boiled

1/2 cup onion

2 tbsp coriander leaves

1 green chillie chopped

1/2 to 1 tsp salt to taste

To make the potato filling, mash the boiled potatoes with the onion, coriander leaves, green chillie and salt. Make 6 parts.

Filling can be anything preferred such as paneer with other vegetables, chicken etc. If using chicken, meat or paneer; cook it with onion, tomato, ginger, garlic and spices to preference.

To assemble the frankies

3 eggs (to put 1/2 an egg per roti) or use 6 eggs (1 per roti)

Any type of chutney tamarind, green chutney or any type of sauce

Heat a frying pan on medium low heat. Add a little oil to the pan if needed, place the roti and spread 1 beaten egg or 1/2 a beaten egg.

Cover the roti a little if needed so the egg cooks faster and the bottom doesn't get too crispy. When the egg is set and no longer runny turn it and cook for a few seconds. Then put the filling and roll it. Do the same with each pre cooked roti.

Put the filling in the middle of the roti egg side up, put sauce on it if you prefer and roll. Serve it hot. I used tamarind chutney in these frankie or murtabak, also known as kathi roll.

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