For the Patties (Patis):
In a pan, heat both oil and butter together. Once hot, add cumin seeds (jeera) and a pinch of asafoetida (hing) for tempering.
Next, add all the spices, followed by tomato ketchup and chili sauce. Mix everything well and sauté the mixture.

Now, add the boiled and mashed potatoes, and mix thoroughly with the masala.
Finally, add lemon juice and chopped coriander leaves, and mix again.

Now, heat a pan. Once hot, apply slurry (a thin batter usually made of flour and water) on one side of the patty and place that side down on the pan.
Apply slurry on the other side as well.
Cook for about 2 minutes on one side, then flip and cook the other side for another 2 minutes.

Prepare all patties in the same way.

For the Frankie Roti:
In a large bowl, take all-purpose flour (maida). Add salt, oil, and curd, and mix well.
Add water as needed and knead into a soft, roti-like dough.
Apply about 1 tablespoon of oil over the dough and knead it once more. Let the dough rest for 15–20 minutes.

Divide the dough into equal portions and roll each into a roti (thin flatbread).
Heat a pan and lightly grease it with oil. Cook each roti on both sides until it's partially cooked (not fully browned).

For the Special Frankie Chutney:
Add all the chutney ingredients to a blender jar and blend into a smooth paste.
Add water as needed — the consistency should be watery.

For Assembling the Frankie:
Take the partially cooked roti and cook it further on a pan until done.
Now place it on a plate and put the prepared patty in the center of the roti.

Spread the Frankie chutney and mayonnaise over the patty.
Then sprinkle some grated cheese on top.
Now sprinkle the Frankie masala all over the roti.

Fold the roti from one side, and then fold from the other side to wrap it completely.

Your Patis Mayo Frankie is ready!
Serve hot with tomato ketchup.