In a bowl, combine wheat flour, all-purpose flour, salt, and oil.

Mix well, then gradually add water and knead into a soft dough.

Cover the dough and let it rest for 15 minutes.

After resting, knead the dough for another minute.

Divide into small portions and roll each into a ball.

Sprinkle flour on the rolling board and flatten each ball into a roti.

Heat a pan and cook the roti on medium flame for about a minute on both sides.

Remove and set aside.

Heat a pan and dry roast cumin seeds, coriander seeds, and black pepper until aromatic and slightly brown.

Turn off the flame and add red chili powder, turmeric powder, dry mango powder, black salt, regular salt, and asafetida.

Roast for one minute without burning.

Transfer the mixture to a grinder and grind into a smooth powder.

Heat 2 tbsp oil in a pan.

Add grated ginger, garlic, and chopped green chilies. Sauté for a minute.

Add the prepared Frankie masala and fry briefly.

Mix in Schezwan chutney and tomato ketchup. Stir well.

Add boiled and mashed potatoes and combine evenly with the masala.

Mix in chopped coriander leaves.

Let the stuffing cool before assembling.

Cook the Stuffing Patties

Take a handful of the stuffing and shape it into a long patty, long enough to fit the roti.

Heat a pan, add some butter, and shallow fry the patty on both sides until lightly crisp.

On the same pan, add a little butter.

Place the half-cooked roti and roast until golden on both sides.

Place a roasted roti on a plate.

Spread a layer of Schezwan chutney on the roti.

Place the stuffing patty on top.

Add chopped onions, capsicum, and cabbage over the stuffing.

Sprinkle some Frankie masala on the vegetables.

Roll the roti tightly to form the Frankie.

Serve hot with your favorite chutney.