Frankie rolls are frequently associated with French cuisine because of their name. However, it was first sold by street vendors in 1930s old Mumbai. Fast cuisine items like Chicken Frankie Rolls are suitable for both snacks and quick meals. It can be filled with a variety of fillings to suit your preferences. when we schedule a day trip with our loved ones to the beach or a garden. For such events and picnics, Frankie Rolls are a fantastic choice. The rolls should be ready, then they should be wrapped in silver foil.
Origin
While the Kathi roll has its roots in Calcutta, the Frankie was created in Mumbai. The phrases "frankie" and "kathi" are sometimes used interchangeably, despite the fact that they each have different wrap textures, fillings, and flavours.
After experiencing Lebanese shawarma in Beirut in 1967, the late Mr. Amarjit Singh Tibb was inspired to return to India and, with the assistance of his wife, created a mixture of curried vegetables and meats that could fill a wrap. The Tibb's Frankie, which was named after West Indies player Frank Worrell, was born in Mumbai in 1969. This traditional frankie quickly became well-known throughout India since it was stuffed with tender bits of mutton or chicken.
Now available in a variety of flavours and fillings to suit Indian tastes. It's simple to make the chicken frankie at home. Here is a recipe for you to try shared by Chef Sanjeev Kapoor on his social media handle.
Ingredients:
2 boneless chicken breasts
4 ready-made refined flour (maida) rotis
Stuffing
2 tbsp oil
1 tsp cumin seeds
1 & 1/2 tbsp crushed ginger-garlic
2 medium onions, chopped
1-2 green chillies
2 medium tomatoes, chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp Chicken Masala
Salt to taste
1/2 cup yogurt
2 tsp cashew nut paste
A pinch of chaat masala
2 tbsp tomato ketchup
2 tbsp chopped fresh coriander leaves
Topping
1 large onion, sliced
1 green chilli
1 & 1/2 tbsp vinegar
Salt to taste
Carrot strips as required
Chaat masala for sprinkling
Egg mixture
4 eggs
Salt to taste
Method:
Heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add onions, mix and sauté well. Finely chop green chillies and add into the pan, mix and cook till the onions turn translucent. To make the topping, take onion slices in a bowl. Chop the green chilli and add into the bowl. Add vinegar and salt, mix and set aside for 10-15 minutes. Add tomato, mix and cook till it turns soft and pulpy. Horizontally slice the chicken breast in half and cut each half into thin strips. Add red chilli powder, turmeric powder, Tata Sampann Chicken Masala and salt into the onion-tomato mixture and mix well. Add yogurt, mix and cook on low heat for 2-3 minutes. Add chicken strips, mix and sauté for 4-5 minutes. Add cashew nut paste, mix and cook for a minute. Add coriander leaves, mix and switch the heat off. Heat a non-stick tawa, place the refined flour roti on it and cook for 1-2 minutes. Meanwhile, break in an egg in a bowl, add salt and whisk well with a fork. Flip the refined flour roti and continue to cook for 1-2 minutes more. Pour the egg mixture on top and spread it evenly. Gently flip and cook for 1-2 minutes more. Your Masala Chicken Frankie is ready.