To me Frankie is vegetables covered in warm wheat blanket. I remember when I was very little, that is what we called it because of the way my aunt wrapped it around vegetables. These frankies were so delicious, I still remember the taste. I mostly had Chinese-flavored frankie in India. I am not sure of the origin of frankie but I would like to think they are Indian version of wraps which are usually spicy and grilled. One can make frankies with tortilla, roti, or even with crepe batter. It is a perfect afternoon snack, picnic snack, or morning breakfast.
Paneer and potato are always great together. The use of tamarind and touch of brown sugar in the filling tastes like heaven to me. It is spicy at first and then as you chew on it is savory and sweet.
-- For Rotis
- 1 cup Whole Wheat Flour
- 1/4 cup All Purpose Flour
- 1/4 tsp Turmeric
- 1/2 tsp Cumin Powder
- 3 tbsp Oil
- Sat to taste
- Water for the dough
-- For Filling
- 1 cup Paneer, cubed
- 1-1/2 cup Potato, boiled and cubed
- 1 tbsp Tamarind Paste
- 2 Shallots, chopped
- 3 Garlic Cloves, chopped
- 1-1/2 tsp Light Brown Sugar
- 1/4 tsp Turmeric
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 3 tbsp Olive Oil
- 1/4 tsp Cumin Seeds
- Salt to taste
1. In food processor, combine flours, turmeric powder, cumin powder, salt. Pulse the food processor first to mix all the dry ingredients.
2.Now add oil and water, and make soft dough. Seal it in a plastic wrap and keep aside.
3. In bowl, mix boiled potato cubes, paneer cubes, salt, turmeric powder, red chilli powder, cumin powder, brown sugar, and garam masala.
4. Heat oil in pan, add cumin seeds, shallots, garlic, and saute for 2-3 min.
5. Add potato, and paneer mix in shallots. Mix and cover with lid and cook for 5 minutes on medium-low heat. Stir occasionally.
6. In the mean time make rotis out of the dough.
7. In small bowl, take tamrind paste and add little water, for thin it out tamrind paste.
8. Pour tamarind in pan, mix and cook without for 2 minutes.
-- For Frankie Assembly
1.On hot tawa, heat roties for 30 seconds on both sides.
2. On flat surface, place roties and put spoonful of potato and paneer mixer.
3. Fold the edges from all sides but one.
4. Heat little oil in tawa and put frankie on it.
5. Cook until both sides get little brown.
6. Serve hot with tomato ketchup, tamarind chutney.
Tip: Make sure to eat when its hot because after some time it might get a little soggy.
This is my entry to Divya's Global Kadai: Indian Flavored Burritos & Wraps.