Chicken Frankie

View my step-by-step video

 

 

 

 

 

 

 

 

My memories of eating Frankies go back to my childhood and eating this delight at an eatery called Waikiki(I know strange name). Today Frankie stalls are everywhere a roti is cooked with beaten egg on one side studded with chatpata chaat masala. The filling can be anything these days from the original, to Indi Chinese favorites like Chilly Chicken & Schezwan, Mutton and Veggie options.

My favorite is the old classic and that’s what I’m going to replicate today. I like to dice my Chicken fine as it’s most practical to eat and I love to serve this with Onions and dollops of green chutney. Both of these recipes are included in this page and would encourage you to check out the whole process in my YouTube video.

Chicken Frankie

Ingredients

  • Rotis
  • 2 1/2cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tsps baking powder
  • ¼ cup oil
  • 1 tsp salt
  • ¼ cup oil
  • ½ cup warm water
  • Beaten Egg
  • Chaat masala
  • Butter
  • Onion garnish
  • ½ onion sliced
  • Juice of ½ lime
  • Salt
  • Filling
  • ¼ cup oil
  • 2 cups finely diced onion
  • 2 tsps sliced chillies
  • 2 tbsps ginger & garlic paste
  • 1 tsp each cumin, coriander & chilli powder
  • ½ tsp turmeric
  • 1 tsp pav bhaji masala
  • 2 cups diced tomatoes
  • 1 tsp salt
  • 2 lbs diced chicken breast
  • 2 tsps chaat masala
  • Chopped coriander
  • Chutney
  • 1 tsp sliced green chillies
  • 1 cup coriander
  • Juice of ½ lime
  • 1 tsp chaat masala
  • 1 tsp salt

Instructions

  1. Prepare the roti dough by adding the flour, salt and baking powder together
  2. Add the oil and as much warm water as required and knead to form a smooth dough
  3. Cover with cling wrap or a damp cloth and leave for 30 minutes
  4. Prepare the onion garnish by marinating it in the lime juice and salt
  5. Heat the oil in the saute pan and saute the diced onions, add the green chillies, ginger and garlic paste and add the powdered spices and mix
  6. Add the two cups of dices tomatoes and salt and cover to cook
  7. When the tomatoes are nice and mushy remove, add more oil and saute the diced chicken
  8. Add the masala and tomatoes back in and cook the chicken
  9. Add more chaat masala and salt to taste
  10. Garnish with coriander
  11. Prepare the chutney by grinding together the chillies, coriander, lime juice, chaat masala and salt
  12. Once the dough has rested, re roll it if it has contracted, spread some butter on it roll the roti, twist into a circle and roll it out again
  13. Cook on a hot pan or tava, once you see bubbles, pour some beaten egg over one side, sprinkle with chaat masala and flip over to cook
  14. To assemble, add the filling on top of the roti, add more chaat masala, onions and dollops of the green chutney and serve
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