Vegetable & Kasundi Paratha Frankie

Today, I am going to tell you about one of the dishes that I made using the kasundi that I picked up at the Bangla Mela, a while back. This was such a huge hit at home, the first time I made it, that I ended up making it again and again and again. Now, the bottle of kasundi is over, and I am dying to pick up some more! πŸ™‚

These frankies are stuffed with veggies, to which I add tomato ketchup and a hint of green and red chilli sauce for flavour. There’s also the added beautiful flavour of kasundi, which takes the dish to a whole new level. Unlike store-bought frankies, I make them using whole wheat flour, so that they are relatively guilt-free to eat. Moreover, they can be put together quite fast, making them the perfect lunch or dinner idea for a busy day.


Here’s how to make them.

Ingredients (for about 8 frankies):

1-1/2 cups whole wheat flour

A few florets of cauliflower, chopped finely

8-10 beans, finely chopped

A small piece of cabbage, finely chopped

1 medium-sized onion, finely chopped

1 medium-sized carrot, peeled and finely chopped

1 small capscium, finely chopped

1/2 teaspoon turmeric powder

Salt, to taste

Green chilli sauce, roughly 2 tablespoons or to taste

Red chilli sauce, roughly 2 tablespoons or to taste

Red chilli powder, to taste

3-4 tablespoons of tomato ketchup, or to taste

7-8 tablespoons of kasundi, or to taste (I used mango-mustard kasundi, but plain kasundi would do just fine, too)

2 tablespoons of oil + more for making the frankies


  1. Using a little water at a time, bind the whole wheat flour into a soft but non-sticky dough (similar to the dough that one makes for parathas). Cover and let it rest till you make the stuffing. I do not usually add salt to my roti and paratha dough, but feel free to add it if you must.
  2. While the dough is resting, prepare the stuffing for the frankies. For this, heat the 2 tablespoons of oil in a heavy-bottomed pan. Add all the chopped vegetables – onions, beans, carrot, capsicum, cabbage and cauliflower – and mix well. Add a little water, cover and cook on a medium flame for about 5 minutes.
  3. Now, add salt to taste, turmeric, and red chilli powder to the vegetables. Sprinkle more water if necessary. Cover and cook for some more time, till the vegetables are cooked but still retain their crunch.
  4. At this stage, switch off the gas and add tomato ketchup and green chilli sauce to taste. Mix well. The stuffing is ready – keep it aside.
  5. Get a heavy dosa pan nice and hot. Meanwhile, roll out into the dough into about 8 equal-sized balls. Make a paratha out of one ball of dough, neither too thick nor too thin, large enough for it to contain a couple of spoonfuls of the vegetable stuffing.
  6. Cook the paratha on the hot dosa pan. Spread a little oil on both sides, and cook uniformly on both sides.
  7. Make parathas similarly out of all the balls of dough. Keep them aside.
  8. When you are ready to serve the frankies, heat up the dosa pan again. Spread out one paratha on the pan, and put a couple of tablespoons of the vegetable stuffing in the centre. Add a tablespoon or so of the kasundi over the stuffing. Cover the frankie – roll it up or just fold it into a semi-circle, and the sides will stick together because of the stuffing inside. Heat up both the sides of the frankie well, turning sides often. Serve immediately.

You like? I hope you will make this at home too, and that you will love it as much as we do!


  1. I wanted the sauces and the kasundi to be the dominating flavours in this frankie, so I omitted the use of other spices like amchoor, garam masala, coriander leaves and ginger-garlic paste. You could add them, if you want to.
  2. Be careful while you are adding the red chilli powder, because the green and red chilli sauces are quite spicy already. If you want to, you could just add the sauces and omit the red chilli powder entirely.



4 thoughts on “Vegetable & Kasundi Paratha Frankie

    1. @Deboshree

      Thank you! I hope you will try this recipe out soon.

      Yes, I am aware of how important the kasundi is in Bengali cuisine. The food of Bengal is relatively new to me, and I have been reading up about it recently. πŸ™‚


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