VEGETABLE "FRANKIE"
Steps:
- Method for the vegetables: Preheat the oven to 350 degrees F. Toss the zucchini and the yellow squash with 1 tablespoon of the oil, salt, and pepper and roast until tender, about 10 to 15 minutes. In a large rondeau, add 2 more tablespoons of the canola oil and heat over medium heat for 2 minutes. Add the cumin and cook for 2 more minutes. Add the onions and continue to cook until lightly caramelized, about 5 minutes. Next, add the garlic, ginger, and turmeric and cook for 3 more minutes. Season well and cool the onions down. Combine the onions with the rest of the cooked vegetables and mix well. Reserve.
- For the Frankie: Heat the mixed vegetables in a saute pan until warm. In a large saute pan heat a very small amount of oil. Add the tortilla and a ladle of the beaten eggs. Lift the tortilla up so that the eggs are underneath the tortilla. Once the eggs on that side are cooked (1 minute), flip the tortilla and cook the eggs on the other side. Remove the tortilla from the pan onto a tray. Repeat with the remaining tortillas and eggs. Place the vegetables on top and season with salt, chaat masala and pepper. Place a few sprigs of mint and cilantro on top of the vegetables. Add a few chilies and cover with the chutney. Roll and slice in half. Serve with sliced red onions.
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- Heat oil in a non-stick pan. Add cumin seeds and sauté lightly. Add carrot, green peas, ginger, green chillies, red chilli powder, turmeric powder, garam masala powder, salt and sauté on medium heat for two minutes. Transfer onto a plate and cool.
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- Drain on absorbent paper and set aside. To prepare the frankie, place a roti on a flat working surface, spread a teaspoon of green chutney all over the roti. Place a potato roll on one side.
- Sprinkle some sliced onions, drizzle one fourth teaspoon of vinegar, sprinkle chaat masala over it and roll the roti. Similarly prepare the rest of the frankies, wrap in aluminum foil and serve immediately.
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