Potato Pepper Frankie



  • 2 potatoes, scrubbed clean, sliced into thin rounds
  • 1 cup wheat flour
  • 1/2 cup plain flour
  • 1 tbsp. butter
  • 1 tbsp. ghee or butter
  • Water to knead dough
  • Salt to taste
  • Pepper freshly ground
  • 2 tbsp. cheese grated


Mix both flours in a kneading plate, add salt, butter and enough water to make a smooth pliable dough.
Keep aside, covered, for 15 minutes.
Divide into ping pong ball sized portions, or less.
Roll into thin rounds. Cook lightly on both sides on a griddle.
Pile and keep aside.
Either parboil potatoes in little water, or microwave till soft but not mushy Drain, cool and keep aside.
Take one round, arrange a layer of single potato slices all over it. Sprinkle salt, pepper and cheese. Roll tightly like a cigar. Gain support with a toothpick if desired. Heat griddle, press one roll flap side down and roast to golden. Drizzle a little ghee, turn and press, allow to cook. When crisp, serve hot with sauces or chutneys.