If anyone of you read my previous post you would remember that I was talking about the food that we miss from back home. Frankie is another one of the street food that my friends & I were discussing about. If any of you have travelled to India you would have definitely tried one of these, else you surely did miss some yummy food. The next time you plan a trip to India do try them out. You should see stalls selling these on the streets of Mumbai, Kolkata, Bangalore, Delhi etc.
These rolls are available with a variety of fillings. The menu at any frankie stall would list at least 10 non-vegetarian & about 10 veg options. So this roll is basically made of an all-purpose flour paratha, topped will a plain fried egg, stuffed with a filling of your choice, throw in some thinly diced onions, sprinkle some chaat masala and squeeze some lime juice & garnish with some chopped cilantro or mint leaves. Roll this as you wrap any roll/wrap as tightly as possible and cover with silver foil & dig into your hot yummy roll.
I used frozen paratha’s. You can make your own paratha’s/chapatis’ or even use tortilla’s. But I love using Paratha’s for the frankie. That’s how I have eaten them all along.
I also marinated the chicken with some Indian spice powders overnight. You can marinate it for a couple of hours if your short of time.
Ingredients: (Makes 3 rolls) Preparation Time: 15-20 mins (Excludes the time for marination)
Chicken breast – 1 large skinless breast, Chopped into bite size pieces and marinated in
– pinch of salt
– 1/2 tsp lemon juice
– 1/8 tsp of coriander powder
– 1/8 tsp cumin powder
– a pinch of turmeric powder
– 1/8 tsp red chilli powder
Mix well and refrigerate for 2 hrs – overnight
Onions – 2 large, one finely chopped & the other finely diced
Garlic – 2 large cloves, finely chopped
Ginger – 1/2 inch piece, finely chopped, Note: If you plan to use the ready/store-bought ginger-garlic paste, use 1/2 tsp
Coriander powder – 1/4 tsp
Cumin powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Turmeric powder – a pinch
Black pepper powder – 1/4 tsp, freshly ground
Mint Leaves – 8-10, finely chopped /Coriander leaves – 2-3 sprigs finely chopped
Cooking Oil – 1 tbsp + 1 tsp for the paratha’s
Eggs – 2 beaten well
Paratha’s – 3 medium-sized
Chaat masala – as per your taste
Lemon – 1 half, cut into wedges
Salt to taste
To prepare the chicken filling:
Heat 1 tbsp oil in a wok or a deep bottom fry pan set to medium heat. When the oil is hot, sauté the garlic for about 30 seconds. Next add the finely chopped onions only(the finely diced onions are for use later on) & as always a pinch of salt to help quicken the onion frying. When the onions turn translucent add the ginger pieces and sauté for about a minute. Next add the turmeric and the other spices – red chilli, cumin, coriander powders and fry. Do not let the powders burn. If the wok/fry pan is too hot reduce the heat to low.
Now add the marinated chicken pieces and fry for a couple of minutes. Add about 60 ml water. Add salt to taste. Mix well and close with a lid and let the chicken cook in medium heat for 5-6 minutes.
Open the wok or fry pan after 5-6 minutes, increase the heat so that if there is any water left that would evaporate and the pieces get fried a little. We do not want any water in the chicken. It should be dry else your roll will get soggy. Fry the chicken pieces in medium heat for another 4-5 minutes. The chicken should be done. Now before you turn off the heat, sprinkle the ground black pepper and mix well. Turn off the heat. Keep the filling aside.
To ready the paratha:
Now heat a tawa or a pancake pan. Set it to medium heat. I used frozen paratha’s, you can use tortilla’s or prepare your fresh paratha’s. Add one paratha when the tawa is hot and let it cook to about 80% on both sides. Take it off the heat. Keep aside. Reduce the heat to low. Add some oil to the tawa, spread it out and add some of the beaten egg (remember you need to use 2 eggs for 3 paratha’s so add accordingly, if you want one whole egg in each roll, beat an egg each time and use). Spread the egg around the tawa well. Immediately add the paratha which was kept aside on top of the frying egg.
Press the paratha from the side facing you so that the paratha and the egg join together. In about a minutes time flip the paratha. After about 30 seconds transfer the paratha to a plate with the egg facing you.
Note: The egg is optional, you can double the egg or do without it.
Divide the chicken filling into 3 equal portions. Add one portion to the centre as shown. Add some onions,sprinkle chaat masala and some chopped mint/ coriander leaves and squeeze some lemon juice.
Roll it up tightly just like any wrap and cover with some silver food foil.
Repeat the same procedure to make the other 2 wraps.
Serve hot as is or with some mint or coriander chutney by the side.:)
In the same way you can prepare any veg filling with mushrooms, paneer or mix-veggies.
For Mushroom wrap recipe check – Mushroom Wraps. You may also like – Chilly Kothu Parota/Bite sized Paratha pieces tossed in a hot & spicy sauce.
- Bathua Paratha (Chenopodium Flatbread) (cookingwithsapana.wordpress.com)
- How to make Chicken Keema Paratha (recipekhazana.wordpress.com)
- Mooli Paratha (White Raddish Paratha) (chefdivya.wordpress.com)
- Pyaaz ka Paratha (Onion Flatbread) (chefdivya.wordpress.com)
- Paneer Paratha (Flatbread stuffed with cottage cheese) (chefdivya.wordpress.com)