Paneer Franky

Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas. - See more at: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html#sthash.dVQu4w2t.dpuf

Franky is the most famous street food from Mumbai. It's a simple yet very filling and healthy dish. Here I m sharing recipe of  the veg franky.

Ingredients :

Capsicum (Yellow, Red, Green) - 1/2 Cup (cut in to thin strips/Julienne)

Onion - 1/2 Cup (Thin Slices)

Carrot - 1/4 Cup (Thin Slices)

Cabbage - 1/4 Cup (Shredded)

Paneer Cubes - 1 Cup 
Shredded Mozzarella  Cheese 1/2 Cup

Green chilies - 3 to 4 No's (Finely Chopped)

Ginger Garlic paste - 1 Teaspoon

Garam masala - 1 Teaspoon

Coriander leaves - 1 Table Spoon (Finely Chopped)

Amchoor powder - 1 Table Spoon (you can use lemon juice instead of this)

Salt - As per taste.

Sugar - just a pinch

Oil - 1 Table Spoon

Method :

For stuffing :

Heat oil in a pan, add onions and saute for a minute, then add ginger garlic paste, and green chilies and fry till the mixture till raw smell leaves. Now add the veggies (Carrot, Cabbage, capsicum), Paneer cubes and salt, fry in high flame. Make sure that the veggies are not fully cooked, it has to be crunchy. Now add garam masala to it, saute for some two minutes, switch off the flame, add lemon juice and a pinch of sugar. Then add chopped coriander leaves. Now the stuffing is ready.

I have used home made Tortillas. But you can use the ready made one's available in store's or left over roti's (Chappati).

For Tortillas

Ingredients:

Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk -

Method to make Tortillas :

Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Now take one Tortilla/Wrap or Roti, spread little butter first then add a spoonful or more of veggie stuffing horizontally in the end of the wrap/roti, spread some shredded cheeze then roll it tightly, tuck in both the sides, and cut it in to two pieces.

You can serve it with tomato ketchup or as per likings with the sweet Tamarind chutney or spicy green Mint chutney.

Variation :

You can add your favorite veggies. 

Instead of Paneer cubes chicken or meat cubes may be replaced for non veg lovers.

To make it less spicy for kids garam masala may be replaced by cumin and black paper powder