🌯 Jain Vegetable Frankie Rolls: Mumbai's take on a portable comfort food is a frankie roll, which consists of a warm flatbread encasing spicy potato filling, crunchy vegetables, and tart chutney. However, traditional versions typically contain onions, garlic chutney, and occasionally sauces made with meat. It's not the best for Jain people.

With clever substitutions and sattvik ingredients, this completely Jain, onion- and garlic-free version maintains all the strong tastes. This healthy, portable dish is ideal for picnics, lunchboxes, or as a filling snack.

Ingredients You Will Require

For the Roti (Wraps) – Makes 4 Frankie Rolls:

• 1 cup whole wheat flour
• ½ tsp salt
• Water as required
• 1 tbsp oil (for dough) + more for cooking

For the Frankie Filling:

• 3 medium raw bananas, boiled and mashed
• 2 tbsp sweet corn or boiled peas
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• ½ tsp Jain chili flakes or red chili powder
• ½ tsp lemon juice or amchur (dry mango powder)
• ½ tsp garam masala (Jain-friendly brand)
• Salt to taste
• 1 tbsp oil

For the Garlic-Free Jain Frankie Chutney:

• 2 tbsp thick curd (or vegan yogurt)
• 1 tbsp finely chopped coriander leaves
• ¼ tsp roasted cumin powder
• ½ tsp Jain paprika or chili powder
• Salt to taste
• Optional: A squeeze of lemon juice

For Assembly:

• Thinly sliced cucumber, tomato, and capsicum
• Chaat masala (optional, Jain-friendly brand)
• Optional: Butter or ghee for toasting

 Detailed Instructions

Step 1: Make the Roti (Wrap Base)

1. In a bowl, mix whole wheat flour, oil, and salt. Slowly add water and knead into a soft dough. Let rest for 15–20 minutes.
2. Divide into four balls. Roll each into a thin circle.
3. Cook on a hot griddle or tawa until light brown spots appear. Cover with a cloth to keep soft.

Tip: For added tenderness, brush with butter or ghee after cooking (optional).

Step 2: Prepare the Jain Filling

1. Heat oil in a pan, add cumin seeds. Once they crackle, add peas or corn and sauté briefly.
2. Add turmeric, chili powder, salt, garam masala, amchur/lemon juice, and mashed raw banana. Mix well and cook for 2–3 minutes.
3. Let the mixture cool slightly. Divide into 4 parts and shape into long logs.

Step 3: Make the Garlic-Free Chutney

1. In a bowl, combine curd, coriander, cumin powder, chili powder, salt, and lemon juice (optional).
2. Whisk until smooth. Keep chilled.

Tip: Want it spicier? Add more chili powder or Jain chili paste.

Step 4: Assemble the Frankies

1. Place a cooked roti on a flat surface.
2. Spread 1–2 tbsp chutney in the center.
3. Add fresh cucumber, tomato, and capsicum slices, then place the raw banana filling log on top.
4. Sprinkle with chaat masala (optional).
5. Roll tightly like a wrap. Toast on a hot skillet with a little oil or ghee to seal and crisp.

 Tip: For a "street-style" look, wrap the bottom half in parchment or foil.

 Add-Ons & Variations

Filling Ideas:

• Add crumbled paneer for protein.
• Swap in mashed sweet potatoes for variation.
• Add shredded cabbage for crunch.

Chutney Swaps:

• Try mint-coriander chutney (no garlic).
• Use thick date-tamarind chutney for a sweet-sour taste.

Wrap Options:

• Use leftover rotis or multigrain wraps.
• Make mini versions for kids’ tiffins.

 Storage and Leftovers

The filling and chutney can be prepped a day in advance and stored in the fridge. Frankies are best assembled just before serving to avoid sogginess.

Concluding Remarks

You can have all the flavor of Indian street food without sacrificing anything with this Jain-friendly Frankie recipe. It's filling, delicious, and completely customized. The best part? No onions. No garlic. No worries.