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Carrot Corn Beetroot Roti Frankie Recipe

Vegetable Beetroot Frankieis an easy and tasty frankie recipe which can be prepared very quickly and can be packed up for kids for their lunch box. This Vegetable Beetroot Frankie is packed with Vitamins, Minerals and Antioxidants.

Nutritional info

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  • 33.3 gm
  • 7.5 gm
    Total Fat
  • 1.3 mg
  • 1.3 gm
  • 5.3 mg
    Vitamin C
  • 230.5 kcal
  • 93.6 mcg
    Vitamin A
  • 22.7 mg
1 Tbsp(9.0 gm) Wheat Flour (Whole)
1/8 Julienne Cup(12.0 gm) Cabbage
1 Tsp(3.0 ml) Oil
1 Tbsp(17.0 gm) Tomato Ketchup
1 Boiled Tbsp(12.0 gm) Sweet Corn
1/8 Julienne Cup(12.0 gm) Carrot
1/8 Julienne Cup(13.0 gm) Capsicum
1/8 Julienne Cup(14.0 gm) Onion
1/4 Grated Tsp(1.0 gm) Garlic
50 Ml(50.0 ml) Water
2 Chopped Tbsp(22.0 gm) Beet Root
1/2 Tsp(2.0 gm) Butter
1/8 Tsp(0.43 gm) Baking Powder
1/8 Tsp(0.54 gm) Salt
2 Tbsp(15.0 gm) Maida
  • For Beetroot Tortilla

    In a bowl add 2 tbsp maida,1 tbsp whole wheat flour 1/8th tsp salt,1/8th tsp baking powder,1/2 tsp butter,prepared beet puree and mix it well.

  • Add water as required and knead into the soft dough.

  • Roll out dough using a rolling pin and place on a heated pan then roast from both sides.

  • For Carrot Corn Mixture

    In a pan heat, 1 tsp oil then add into the 1/4th tsp grated garlic,1/8th cup julienne onion,1/8th cup julienne carrot,1/8th cup julienne capsicum,1 tbsp boiled corn,1/8th tsp salt and saute it well.

  • Place Beetroot tortilla and spread 1 tbsp tomato ketchup,vegetable mixture,1/8th cup julienne cabbage.

  • Roll it with a hand and serve.