Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serving : 4 members
Description
Frankie Rolls. Recipe post by arshiya Meera for the Competition. She didn’t send in a description for the dish. The first time i got to know and taste frankies were in ooty. There used to be a small eat out place called aarchies near charing cross were most of the boarding students used to eat while on outing. My aunt (nazeem Akka , moms second sister)lived in ooty and she was my guardian while at school. Every Sunday she used to visit us and in my list of wanted things. frankies were always there. the minute i get it and my aunt leaves. I used to run to my friends. The joy of sharing the frankies and eating them can’t be fitted into words.
Ingredients for Roll Base
Ingredients | Quantity |
|---|---|
| Maida | 1 cup |
| salt | as needed |
| water | as needed |
Ingredients for stuffing
Ingredients | Quantity |
|---|---|
| Chicken boneless | 200 gms |
| Onion | 2 medium size |
| Hybrid tomato | 2 large |
| Ginger garlic paste | 1 teaspoon |
| Lemon juice | 2 teaspoon |
| Chilli powder | 1 teaspoon |
| Cashew nut | 4 nos |
| Corainder powder | ¼ teaspoon |
| Kasoori methi | as needed |
| Fresh cream | beaten |
Ingredients for Making
Ingredients | Quantity |
|---|---|
| Egg | 1 Beaten |
| Chaat masala | as needed |
| Onion (finely chopped) | 1 cup |
| Green chilli | 1 no(finely chopped & marinate it in ½ teaspoon of vinegar & 4 drops of soya sauce) |
Method
- Knead the maida into a soft dough. grease it with oil & keep aside for an hour or 2.
- Marinate the chicken with half teaspoon of ginger garlic paste, half teaspoon of chilli pwdr, lemon juice & salt for 1 hour. deep fry the chicken pieces and shred them & keep aside.
- Saute the onion in a teaspoon of oil. Blanch the tomatoes and remove the skin. Grind cashewnut, onion, tomato to a fine paste and keep it aside.
- Heat 2 teaspoon of oil and 1 teaspoon of ghee in a non-stick kadai. Add ½ teaspoon of ginger garlic paste, sautr it & add corainder powder + chilli powder & fry for a minute.
- Add the ground paste to it. Simmer the masala for 5 mins. Add the shredded chicken to it. Mix well. Finally add the crushed kasoori methi and cream to it & remove from fire.
- Make lemon size balls from the maida dough. Roll each ball into a round shaped chapathi. Grease 1 side wid oil & keep the other chapathi over it. Likewise make 3 to 4 layers. (i.e). The top & bottom layers should not be greased.
- Heat a tawa just toss the layered chapathi. Don’t over cook it. Now it can be separated easily. Heat the tawa cook d franky base in it. Spread some beaten egg over the cooked side & turn over. Remove from fire.
- Keeping the egg side up sprinkle some chat masala gently on it. Keep the chicken masala length wise in it. Sprinkle some onion &green chilli. Roll them& serve hot.
