In a mixing bowl, add 1½ cups maida, 1½ cups wheat flour, salt, and ¼ cup curd. Add water as required and knead into a soft dough.

Add 1 tbsp oil and knead the dough for 2 minutes until it becomes smooth and elastic.

Cover and rest the dough for 10 minutes.

Take a medium-sized dough ball and roll it into a small puri.

Apply a little oil and dry flour on it, place another dough ball on top, and roll both together into a thin roti.

Heat a tawa and cook the roti lightly on both sides. The two rotis will separate easily while roasting.

The tortilla (Frankie roti) is ready. Two rotis are prepared at a time. Make sure not to cook the roti fully.

Once prepared, store the tortillas in a ziplock bag. They stay good for up to 1 month in the freezer.

In a mixing bowl, add 1 tbsp Kashmiri red chilli powder, ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tsp black salt, 1 tbsp amchur powder, 1 tsp roasted cumin powder, 1 tsp garam masala, ¼ tsp black pepper powder, and ½ tsp salt.

Mix well. Frankie masala is ready. Store it in an airtight container.

Heat a pan and add 2 tbsp oil. Add 1 tsp cumin seeds, 2 tbsp green chilli–ginger–garlic paste, and a pinch of hing. Sauté well.

Add 2 tbsp Frankie masala and 1 tbsp tomato sauce. Add a little water and sauté.

Now add 2 cups boiled and mashed potatoes, salt to taste, 1 tsp lemon juice, and some chopped coriander leaves.

Mix well. The masala is ready.

In a bowl, add 2 green chillies sliced thinly.

Add 2 tbsp vinegar and mix well. Keep aside.

In a mixing bowl, add 1 cup thinly sliced cabbage, ½ cup onion slices, and ¼ cup grated carrot.

Add 1 tbsp Frankie masala and 1 tsp lemon juice. Mix well.

Salad is ready.

Heat a pan, add 1 tsp butter, and roast the tortilla on high flame for 1 minute.

In another pan, roast the aloo patty with some butter on medium flame until crispy on both sides.

Spread 1 tsp green chutney on the roti and sprinkle some Frankie masala.

Place the aloo patty in the center and add red chilli sauce on top.

Add vinegar chilli, salad, grated cheese, Frankie masala, and tomato sauce.

Fold the roti and roll it tightly.

Heat a tawa, add some butter, and roast the roll until crisp.

Street-style veg cheese Frankie is ready to serve.

Roast the tortilla with some butter and also roast the aloo patty with butter.

Spread 1 tsp Schezwan chutney, 1 tbsp mayonnaise, and 1 tsp tomato sauce evenly on the roti.

Place the aloo patty on top, then add vinegar chilli, salad, and grated cheese.

Fold the roti and roll it tightly.

Roast the roll on a tawa with some butter.

Street-style Schezwan cheese Frankie is ready to serve.