Name: Nutrela Keema Frankie For The Eggetarians recipe by Tikuli Dogra at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Nutrela Soya granules 1/2 cup (Washed, soaked and squeezed); Onion - 1 large size (chopped roughly); Tomato - 1 chopped fine; Green chili - 2-3 chopped fine; Ginger - 1 inch ( grated); Salt - to taste; Cumin seeds - 1 teaspoon; Red chili Powder - to taste; Turmeric Powder - 1/2 teaspoon; Coriander powder - 1 teaspoon; Green sweet peas - 1/4 cup; Whole wheat flour - 1 cup; Salt - 1/2 teaspoon; Water - for making dough; Egg- 4 (1 for each frankie); Onion rings - 1/4 cup; Olive Oil – 2 tablespoons Per frankie

Ingredients Serving: 4

Nutrela Soya granules 1/2 cup (Washed, soaked and squeezed)
Onion - 1 large size (chopped roughly)
Tomato - 1 chopped fine
Green chili - 2-3 chopped fine
Ginger - 1 inch ( grated)
Salt - to taste
Cumin seeds - 1 teaspoon
Red chili Powder - to taste
Turmeric Powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Green sweet peas - 1/4 cup
Whole wheat flour - 1 cup
Salt - 1/2 teaspoon
Water - for making dough
Egg- 4 (1 for each frankie)
Onion rings - 1/4 cup
Olive Oil – 2 tablespoons Per frankie

Instructions

Heat oil in a non stick pan and add cumin seeds once the oil warms.
When the seeds crackle, add onion, ginger, green chili and give it a stir.
Let the onions sweat till translucent.
Add tomatoes and stir. Add the spices now (Salt, turmeric powder, pepper powder, coriander powder and red chili powder)
Mix the ingredients well and once the tomatoes soften add the previously soaked and squeezed nutrela granules or soya keema.
Mix well and cook covered for 10 minutes on low heat.
Once the filling is cooked and moisture evaporates, mix fresh coriander leaves and keep aside uncovered.
Sieve wheat flour and salt into a bowl and make a soft dough using sufficient water. cover it with moist cloth and keep aside.
Beat an egg and add salt, pepper, green chili, small onion rings or chopped onion and chopped coriander leaves to it.
Heat a non stick tawa on medium low heat.
Divide the dough into four round balls and roll out a then roti of approximately six inches in diameter with a rolling pin.
Cook the roti on either side will you see light brown spots.
On the top side spread the mix mixture evenly till the edges.
Cook for a minute or two and flip carefully. Cook egg side down for a minute and flip back.
Now, place the cooked soya keema in the center and fold each side of the egg roti overlapping the edges.
Seal the meeting point by brushing it with a little egg batter and flipped it so the sealing is cooked.
Remove from the pan and wrap it 3/4th in a butter paper to serve.
Repeat the process for all Frankies.
Serve it hot with mint chutney or tomato salsa. I eat it with the tangy mango thakku.
To prepare Nutrela Keema: Soak the granules in filtered water for 10 minutes. Boil some water with a little salt and add squeezed granules to it. Turn off the heat and cover. Let it soak for 10 minutes before straining and squeezing all the water out.

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