Turn leftover chapatis into a tangy veg frankie that children love

Extra chapatis often remain after a meal at home. People do not feel like eating them again, and they are sometimes thrown away. But these stale chapatis can be turned into a new dish.

What to do the next day with chapatis left from the daily meal is a question that comes up often. Instead of reheating and eating them, they can be made into a tangy, tasty frankie. To get the taste of the street-style frankie sold in markets at home, the right spices, fresh vegetables and chutney are essential. Since the chapati base is already prepared, the recipe also saves time. The chapati frankie can be a good choice for breakfast, evening hunger or children's tiffin. Paneer, cheese, egg or other vegetables can also be added to suit one's taste.

Ingredients: 4 leftover chapatis, 1 finely chopped onion, 1 finely chopped capsicum, 1 finely chopped carrot, 1 boiled potato, half a cup of finely chopped cabbage, 1 teaspoon ginger-garlic paste, half a teaspoon of red chilli powder, a quarter teaspoon of turmeric, half a teaspoon of garam masala, half a teaspoon of chaat masala, 1 teaspoon tomato sauce, 2 teaspoons green chutney, 1 teaspoon lemon juice, salt to taste, oil as needed and a little finely chopped coriander.

First, heat a little oil in a pan and add the finely chopped onion and the ginger-garlic paste. When the onion is slightly browned, add the capsicum, carrot and cabbage and saute the vegetables on medium heat.

When the vegetables turn slightly soft, mash the boiled potato by hand and add it. Then mix in the turmeric, red chilli powder, garam masala, chaat masala and salt. Mix everything well and saute for 2 to 3 minutes.

Now add the tomato sauce and a little lemon juice and stir the mixture well. Top with finely chopped coriander and turn off the gas. Do not keep the frankie stuffing too wet.

Heat a griddle, place a leftover chapati on it and warm it lightly on both sides. Do not heat the chapati for too long, or it may turn hard. Spread green chutney on the warm chapati and place the prepared vegetable stuffing in the middle. If desired, a little chaat masala or grated cheese can be added on top.

Fold both edges of the chapati slightly inward and roll it tightly, taking care that the stuffing does not come out. Wrapping the roll in butter paper or foil makes it easier to eat.

Finally, put the prepared frankie back on the griddle and toast it lightly for 1 to 2 minutes on each side. When it is slightly crisp outside and spicy inside, serve it hot.