Tondli Frankies

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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

How to Make Tondli Frankies

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