Spicy Veg Frankie with Tangy Chutney

1.Heat 1 tablespoon of oil in a pan over medium heat.

2.Add the ginger-garlic paste and sauté for a minute until fragrant.

3.Add the mixed vegetables and cook for 3-4 minutes until they are slightly tender.

4.Stir in the boiled and mashed potatoes, cumin powder, garam masala, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

5.Remove the mixture from heat and stir in the lemon juice and chopped coriander leaves. Set aside to cool slightly.

6.Take a whole wheat tortilla and place a generous amount of the vegetable filling in the center.

7.Drizzle some green chutney and yogurt (if using) over the filling.

8.Fold the sides of the tortilla over the filling and roll it tightly to form a wrap.

9.Repeat the process with the remaining tortillas and filling.

10.Heat a little oil in a skillet over medium heat and place the rolled frankies seam-side down.

11.Cook for 2-3 minutes on each side until they are golden brown and crispy.

12.Remove from the skillet and cut in half. Serve hot with extra green chutney on the side.