|Melted ghee||1 Tablespoon|
|Oil||2 Cup (32 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
Mix flour with ghee and salt and make a pliable dough with water and set aside for half an hour.
Divide the dough into 12 balls and roll each ball into a big chappati of 1/8" thickness.
Deep fry each chappati without browning.
Make these chappaties before you want to serve them.
Wash and remove bones from the mutton and cut into 1" pieces.
Apply garlic, salt and keep aside.
Heat ghee and put mutton pieces in it and let it cook until mutton is dry and tender.
Add little dry masala and fry for sometime.
Mutton can be pressure cooked also.
TO SERVE Break the eggs and beat them adding little salt.
Heat the tawa and grease it.
Put the chappati over it.
Put 1 tbl.
of the beaten egg over the chappati and spread it.
Turn the chappati.
When egg sets remove from heat.
In the centre of this chappati on the egg side put a little of the mutton mixture, chillies in vinegar chopped onion, dry masala and roll the chappati.
NOTE : For vegetarian frankies use boiled and cut potatoes, instead of mutton.Scrambled eggs and mushrooms can be alternate fillings for vegetarians.