Asha's Veg Frankie

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Ingredients

For the filling

1 pound medium-to-large Yukon gold potatoes, peeled
1 tablespoon store-bought or homemade ghee
1 serrano pepper, minced
1 to 2 cloves garlic, minced
¼ teaspoon Makhir Ginger
¼ teaspoon Pragati Turmeric
1 teaspoon Chaat Masala
¾ teaspoon Garam Masala
½ to 1 teaspoon powdered Guntur Sannam Chillies
1 teaspoon kosher salt or ¾ teaspoon Surya Salt
2 tablespoons finely chopped cilantro

For the chutney and assembly

1 bunch cilantro, roughly chopped
1 cup mint leaves, lightly packed
3 serrano peppers
¼ cup, plus 1 tablespoon, lemon juice
1 teaspoon kosher salt or ¾ teaspoon Surya Salt
6 store-bought or homemade roti
Store-bought or homemade ghee
1 small red onion, thinly sliced
Maggi Hot & Sweet or ketchup (optional)

Methods

Place the potatoes in a pot, cover with cold water, and add a generous amount of salt (you want the water to taste like the sea, similar to when you’re cooking pasta — this is your chance to season the potatoes from the inside out). Place over high heat, bring to a boil, reduce the heat to medium-high, and gently boil until the potatoes are cooked through and easily pierced with a knife, 15 to 25 minutes, depending on the size of your potatoes. Drain, place back in the pot, and cover.
While the potatoes are cooking, make the chutney. Place the cilantro, mint, 2 roughly chopped serrano peppers, ¼ cup lemon juice, and the salt in a blender and blend until smooth. If the chutney is a little thick, you can add a tablespoon of water at a time until it reaches a spoonable, spreadable texture. Transfer to a bowl and set aside.
Thinly slice the remaining serrano pepper and place in a bowl with the remaining 1 tablespoon lemon juice, mix, and let sit for 5 to 10 minutes.
To make the filling, heat the ghee in a large skillet over medium heat. Add the serrano pepper and garlic, and cook, stirring frequently, until it starts to soften, 2 to 4 minutes. Add the ginger and turmeric and sauté until fragrant, 30 to 45 seconds. Add the potatoes and, using a fork, break them up into a rustic mash. Cook until heated through, but not browning. Turn off the heat, add the chaat masala, garam masala, Guntur Sannam Chillies, salt, and cilantro, and mix well. Divide the potato mixture into six portions.
To assemble, heat one roti in a dry skillet over medium heat and brush with a thin layer of ghee. Place the warm roti on a flat surface and spread with a thin layer of mint chutney. Form one of the portions of potatoes into a log about the length of the diameter of the roti and place in the center. Top with some sliced red onion and a few slices of the reserved lemony serrano peppers, and garnish with a drizzle of Maggi Hot & Sweet or ketchup, if desired. Fold the bottom quarter up and roll the roti up. Repeat with the remaining ingredients. You can wrap them halfway in parchment or aluminum foil or serve them as is.