Chicken Frankie Recipe

As a kid I've grown up eating Frankie which was prepared by mom. We used to get a garam masala back then which was used in Frankie but that brand shut down. If your a kid from 70's you'll remember sona masala which vanished from Bengaluru, which was the original masala used in frankie. Similar to sona masala we can use shakthi curry powder these days. If you can find sona masala online or where you live use the meat or chicken masala from the brand.

Chicken Frankie Recipe Posted on Youtube Channel

Chicken Frankie Recipe Ingredients:

250 Grams Boneless and Skinless Chicken Thighs

1/4 Cup Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Paprika or Kashmiri Chilly Powder

1 Tbsp Plain spicy Chilly Powder

1/2 Tbsp Curry Powder

1/4 Tsp Turmeric

1 Tsp Salt

1 Tsp Pepper Powder

Marinate:

Get the boneless chicken chopped into tiny pieces or chop the chicken into tiny pieces.

Wash the chicken well and drain it using a colander.

Add the chicken to a mixing bowl.

Start adding yogurt, ginger and garlic paste, Kashmiri and regular chilly powder followed by pepper powder, curry masala, turmeric and salt.

Mix and massage all the masalas well in the chicken cover and allow it to marinate for 10 to 15 minutes.

Dough:

1 Cup Maida

1 Cup Whole Wheat Flour

1/4 Tsp Salt

2 to 3 Tbsp Oil

Water as required

Knead the Dough:

In a mixing bowl add equal portions of maida and wheat flour, add salt and mix the dough well.

Gradually add water and knead to form a smooth dough.

Knead the dough for 10 minutes and add oil knead it for 5 more minutes. Cover the dough and allow it to rest for 15 minutes.

Stir fry Veggies:

1 Large Onion Sliced

1 Large Capsicum Thinly Sliced

4 Green Chilies Slit

2 Tbsp Garam Masala or Curry Powder

3 Tbsp Ketchup

1 Tbsp Ghee

1 Tbsp Oil

Method:

Once the chicken has marinated well in the masala mix it once. Heat a wok on medium flame, add oil and ghee.

Add the chicken to the wok and fry it for 2 minutes on medium flame. To the leftover marination add 1/4 cup water dilute and add it to the chicken.

Stir the chicken well cover and cook it on medium flame till the moisture is evaporated and the chicken is tender.

Add sliced onion and capsicum followed by curry powder and ketchup stir and fry till all the ingredients are well cooked.

Remove the chicken from flame and allow it to cool down completely.

Assembly:

Prepared Dough

Prepared Chicken Filling

4 to 5 Eggs

1/2 Cup Sliced Capsicum

1/2 Cup Sliced Onion

Tomato Ketchup

Mayonnaise (Optional) 

Salt

Pepper

Oil

Heat a tawa on medium flame.

Knead the dough once and divide equal roundels.

Dip the roundels in some flour and  place it on a board and roll out uniform rotis.

Whisk an egg with salt and pepper and reserve.

Once the tawa is hot transfer the roti on the tawa and fry it for a minute on one side the flip and fry for another minute, flip it again and add the egg, using a fork spread the egg on the roti.

Add a tbsp oil on the sides of the roti and on top of the roti. Sprinkle pepper and salt.

Flip the roti and fry it for a minute. Remove the roti and place it on the plate. Similarly prepare one more roti.

Heat up the chicken once more and fry it for a minute.

Start layering the roti with ketchup and mayo. Spread the ketchup and mayo the place 2 tbsp chicken filling.

Top with sliced onion, capsicum and chilies and roll the frankies and serve hot.

We can also grate and add cheddar cheese and roll the frankies and serve it hot...Enjoy!

Tips:

We can use whole wheat flour in this recipe and avoid maida. I have prepared the original way we can always choose healthier options.

Prepare the chicken and dough ahead of time and refrigerate night before for that exact taste and flavor. 

Tawa Paneer Roll Recipe

Homestyle tawa paneer roll is the best. No fuss No Mess recipe. We don't need any chutney or mayo in this roll the flavors and taste from paneer and masala is ultimate.

Tawa Paneer Recipe Video on Youtube

Ingredients for Tawa Paneer Roll:
Ready to use Parotta or Follow my recipe to prepare Layer Parotta

Parotta Recipe Link
500 Grams Cubed Paneer
2 Large Onions Cubed
3 Capsicum Cubed
1 Tbsp Chilly Powder
1 Tbsp Chaat Masala
1 Tbsp Kitchen King Masala
1 Tbsp Crushed Ginger and Garlic
2 Tbsp Yogurt
2 Tbsp Oil (Preferably use Sesame or Mustard Oil)
salt as per taste

Prep:

Cube the paneer into bite size thick chunks.

Wash, remove the stem and seeds from the capsicum and chop it into cubes.

Wash. Peel and chop the onion into cubes.

Peel, scrape and wash the ginger and garlic. Using a mortar and pestle roughly crush and reserve.

Whisk the yogurt to a smooth puree.

Method: 

Combine chopped paneer, capsicum and Onion.

Add crushed ginger and garlic, followed by chilly powder, chaat masala, kitchen king masala, salt and yogurt.

Mix well and allow to marinate for 20 minutes.

Heat a pan on medium flame with oil.

Add the marinated paneer to the pan and fry for a minute.

Add salt as per taste and 1/2 cup of water and cover the paneer.

Allow the paneer to cook on medium flame for 2 to 3 minutes. Keep stirring occasionally.

Once the moisture has evaporated a bit place on medium high and allow excess moisture to dry.

Fry for few minutes till oil separates and reserve.

Parotta Recipe on Vidyascooking Youtube Channel

Heat a tawa on medium flame and start to roll out the parathas one at a time prepare a few or we can use ready to eat parathas.

Start to fry the paratha till the edges turn light golden. Flip on both sides and cook for two minutes. Add oil and flip on both sides and cook the parottas till well done and reserve on a plate.

For a portion reserve two parathas on a plate, stuff the parathas with paneer gently fold and roll...serve hot Enjoy!

Sunday Brunch: Chicken Seekh Roll Recipe

Bangalore's trademark kabab rolls are from fanoos restaurant located next to Johnson Market. Chicken rolls was a popular dish in 90s. After group studies we used to walk down brigade road and head towards johnson market just for these rolls. I wanted to recreate something nostalgic. Back then we did not use mayonnaise in rolls, it was just coriander or mint chutney, occasionally they used to prepare mango based mint chutney.  

Chicken Seekh Roll Recipe 

Ingredients:
300 Grams Chicken Mince / Keema
1/4 Tsp Shahi Jeera / Black Cumin
1/4 Tsp Cumin
1/4 Tsp Turmeric Powder
1 Tbsp Kitchen King Masala
1 Tbsp Coriander Powder
1/4 Tsp Pepper Powder
1/4 Tsp Chaat Masala Powder
1 Tbsp Dried Fenugreek Leaves
4 Black Peppercorns
1 Inch Cinnamon
2 Cloves
1/2 Cup Finely Chopped Mint and Coriander
1/2 Onion Finely Chopped
1/2 Onion Sliced
3 Finely Chopped Green Chilies 
2 Whole Green Chilies
1 1/2 Tbsp Ginger and Garlic Paste
3 Tbsp Oats
Ghee and oil as required 
Salt as per taste.

For Rolls: Kerala Parotta, 2 Sliced Onion, Mint and Coriander Leaves, 2 Tbsp Chaat Masala, Mint Chutney...

Method:
Ready to use chicken mince always contains lot of moisture. Once defrosted drain excess moisture and reserve only the chicken mince in a mixing bowl.

Heat a wok with 1 tsp oil on medium flame. Add the sliced onions, two whole green chilies, shahi jeera, cumin seeds, kitchen king masala, peppercorns, pepper powder, turmeric powder, fenugreek leaves, chaat masala, 2 cloves, coriander powder, 2 tsp mint leaves and coriander leaves fry for few minutes

Add 1 1/2 tbsp ginger and garlic paste fry for a minute and add 1/4 cup water stir well and place on high flame. Once the moisture has evaporated add to a mixer jar and grind to form a smooth paste, we can add 2 tbsp water to grind masala into smooth format.

Marinate the chicken with finely chopped onion, finely chopped chilies, mint, coriander, and ground masala paste, mix well and allow to marinate for 15 minutes on the kitchen counter itself.

Grind the 3 tbsp oats and combine in the chicken, cover and allow to marinate. Just before frying the chicken, add salt as per taste mix well then start forming seekhs.

To form even seekhs wet your hands with water or apply oil. Take lime size portion of chicken, gently roll and form sausages place it on a plate. prepare a bunch of these and reserve.

Heat a wok or pan with 2  tbsp ghee or oil, gently place the prepared seekh and fry on low flame. turn the seekh every two minutes and fry till all sides turn golden brown in color it took me approx 15 minutes to cook the seekh till well done.

In the same pan or wok place the seekh on the side forming a well in the middle. Place the hot coal in the middle cover and allow to smoke. place the flame on lowest setting for 10 minutes. once the chicken seekhs have smoked remove and discard the coal.

Heat a tawa on medium flame. Fry the required amount of layer parottas. For every parotta place four seekhs top with mint chutney and sliced onion, garnish with mint and coriander leaves and chaat masala roll and serve these chicken seekhs as hot as possible...Enjoy 😊

Roll Recipe Videos Posted on Vidyascooking Channel

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