I prepared the rotis well ahead (a day before) and just warmed it up before stuffing. You can either make them fresh or use tortillas as well. So make sure you have sufficient rotis or tortillas.

Wash and boil the potatoes in your preferred way. You can either microwave them or boil them on the stove top or pressure cook for one whistle. I microwave them under potato setting and let it cool.

Peel the skin and mash the potatoes.

Chop the onion, cilantro, bell peppers, and set aside required amount.

Grate the carrots and set aside.

Take all the dry spice powders including (red chili powder, garam masala, turmeric powder, coriander powder, cumin powder, chaat masala and salt) in a bowl.

Add the ¼ cup of water and mix it well without any lumps.

Heat a pan or kadai and add oil.

Once the oil is hot, add the chopped onion and bell peppers and cook until the bell peppers are tender and soft.

Now add the spice water mix and stir well.

Then add the mashed potatoes.

Slowly, mix the mashed potatoes and ensure the spices are all incorporated well.

Let it cook over medium flame for five minutes.

Add chopped cilantro and mix again. Turn off the heat and allow it to cool.

Now take a roti and warm it up.

Spread about a tsp of ketchup over the roti.

Add some shredded carrot in the middle followed by few cilantro.

Now take a small lemon sized portion of the potato masala and shape into a small oval or like a tubular structure.

Place this in the middle and now fold the roti into a roll.

I usually fold the bottom first and then the sides. Finally, place them on the aluminum foil and wrap the bottom of the roll similarly.

That's Aloo Frankie is ready for packing.