Heat very little oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
Reduce the heat to medium and add the SMO Curry & Pepper, cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 3-4 minutes.
Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
In a bowl mix flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
Cover the dough and let it rest for about 10-15 minutes. Knead the dough again and divide into 6 equal parts.
Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
Heat the skillet over medium high. Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
Assembling the Frankie
Place roti over a flat surface. Put about ¼ cup of filling length wise leaving about 1-1/2 inch from the top and fold it tightly.
Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.