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Give your regular Frankie a delicious Gujarati twist with this quick and flavorful recipe! Thepla Frankie combines the spicy, tangy flavors of Schezwan chutney and chaat masala with a savory potato filling. The thepla is pan-fried to a light crispness, offering a delightful texture contrast. Garnish with fresh coriander leaves for a burst of freshness.
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Heat oil in a pan. Add green chilli, asafoetida, mustard seeds, and curry leaves.
Add chopped onion and sauté until soft.
Mix in turmeric powder and salt.
Add boiled mashed potatoes and combine well.
Spread ketchup and Schezwan chutney evenly on thepla.
Place potato filling in the center.
Top with sliced onion and capsicum, then sprinkle chaat masala.
Fold the thepla tightly like a Frankie.
Pan-fry with butter. Sprinkle turmeric powder and red chilli powder while frying until lightly crisp on both sides.
Garnish with fresh coriander leaves and serve hot.
Wrap with a paper and enjoy like street style.
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Add grated cheese or paneer for an extra indulgent version.
Include shredded cabbage for added crunch.
Can I use leftover thepla?
Yes, leftover thepla works perfectly for this recipe. But Use day-old theplas for easier rolling without tearing.
What can I substitute for Schezwan chutney?
You can use any spicy chutney or sauce of your choice.
How can I make it spicier?
Add more green chillies or increase the amount of red chilli powder.
Can I make this ahead of time?
It's best served fresh, but you can prepare the filling in advance.
Is there a gluten-free option?
Use gluten-free thepla or wraps as a substitute.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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