For the Kebab:

Place a strainer on a bowl and line it with cheesecloth. Transfer Greek yoghurt onto the cheesecloth, gather the edges, and tie a knot. Place some weight on top and set aside for 3-4 hours in the refrigerator (or at room temperature if using immediately). Use as required.
In a bowl, combine strained yoghurt with gram flour, salt, red chilli powder, green cardamom powder, black pepper powder, and chopped coriander. Mix well. Divide the mixture into 12 equal portions. Dampen your hands and flatten each portion for smooth and even kebab shapes.
Heat ghee in a shallow pan and fry the kebabs until light golden. Drain and set aside.

For the Spice Mix:

Mix together red chilli powder, black salt, coriander powder, chaat masala and dry mango powder in a bowl.

For the Frankie:

Take a chapati/tortilla and place it on a worktable. Add a portion of green chutney and spread evenly on the roti.
Then place 3 kebabs off center on the chapati, lightly press the kebab, Add a few slices of onions and tomato.on top.
Sprinkle some spice mix on top and roll the frankie. Serve immediately.