Appetizer, Dinner, Lunch, Vegan
Comments 4

Jain Vegetable Frankie

This was something I tried out this summer while I was home. It is a great filling meal, packed with nutrients and flavor! Best of all, you don’t need potatoes, because if it is on this blog, its obviously pure Jain 🙂

So the secret ingredient for potato substitution you ask? …Green Plantains! Plantains are perfect substitutes as they have very similar texture and look to potatoes, and even flavor according to my friends! When making this recipe, make sure you boil the cut plantains with the skin on until it is soft and tender. Be careful taking them out of the water, they are really hot and the skin is sticky!

Jain Vegetable Frankie:

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makes about 4-5 frankies

For the Filling:

1/2 cup shredded cucumber

1/2 cup Chopped Green Cabbage

1-2 tsp chaat masala

Shredded Sharp Cheddar Cheese (optional, I used Tillamook)

Green Chili Chutney

Tomato-Chili Sauce for dipping on the side (Maggi makes one without onion or garlic!)

For the Patty:

2 Green Plantains (Get the short, fat kind if you can)

1/2 cup shredded cabbage

1/2 cup green peas (boiled)

1-2 Green Chili (depending on how spicy you like it)

1/4 cup cilantro

1/2 tsp amchoor

1 tsp salt

Ghee or vegan substitute for pan frying

Corn starch/flour for dusting

For the Paratha:

1:1 ratio of Whole Wheat Flour and Maida flour (all purpose)

1 tsp salt

2 tsp olive oil

A little bit of water to help bind the dough

A. Make the Paratha

1. Knead mixture of salt, flours and oil together. Splash in water as needed to get a thick, but workable dough. Separate into equal portions and roll out flat and round. Cook parathas on a warm pan until light brown spots appear. Make sure to flip and cook both sides completely! Hold these to the side.

B. Make the Patty

1. Slice the green plantains into large chunks, keeping the skin on. Boil the green plantains in a large pot for about 15-20 minutes, or until tender. Remove from water and let cool to touch. Remove the skin and chop into pieces appropriate for a food processor.
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2. Simultaneously, boil green peas. Drain and keep aside.

3. Combine amchoor, salt, green plantains, green peas, chili, and cilantro in a food processor. Blend until well mixed, but make sure it is not looking like baby food! Keep it a little chunky. Form patties from the mixture, and coat in corn starch/flour. This is a sticky step so make sure to coat your hands too! Pan fry with ghee or olive oil (vegan sub) on both sides until outer layer is crispy and browned. These patties are delicate to flip so be careful!
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Assembly:

1. Spread green chutney on the paratha. Place the warm patty in the center. Quickly top with shredded cucumber, cabbage, cheese (if you want). Sprinkle some Chaat Masala if you like on top as well.
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2. Fold the sides in, kind of like a burrito, and brush a little bit of olive oil over the folds. Flip upside down on a warm pan (medium heat) and let cook for about 4-5 minutes until frankie is warm and slightly crispy on the outside.

Serve:

1. Your frankie is ready to go! Serve with a side of tomato ketchup, or chili sauce! These are incredibly filling, and delicious nonetheless!
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This entry was posted in: Appetizer, Dinner, Lunch, Vegan

by

Foodie with a passion for compassionate cooking. I’m writing to inspire living a healthy, compassionate lifestyle through a Jain diet.

4 Comments

  1. Pingback: Coconut Curried Okra with Plantain Cutlets | pinki's palate

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