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

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.