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Tuesday, October 25, 2011

Bombay Street Food Special #5 - Chicken Frankies - Mumbai Style

Chicken frankies are yet another version of a chicken wrap, but yeah, Mumbai style. I don't know what it is about wraps, but a lot of cuisines seem to have a version of their own. The Americans have the ever so versatile Wrap, the Mexicans have the burrito, the Asians have the spring roll, the Italians the calzone. In India we call wraps Frankies. It is another version of street food. Its not uncommon to see stalls around the city selling these wraps piping hot. Today, I'm going to show you how to make one from scratch in the comfort of your own home.

The street stalls have many varieties on offer. The Chicken, Mutton, Veg., Aloo, Egg are just a few. Then you also have the option of adding cheese to these wraps. And we know cheese makes everything better. I made a couple of these this time around - the chicken one for the meat lovers and the potato or Aloo version for those of you who don't eat meat. We love them both. Today I will focus on the Chicken Frankie and stay tuned for the meatless version tomorrow.


Chicken Frankie

For the naan roti -
Makes 8 

1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 tsp salt
4 tsp oil
2-3 eggs, whisked well

Mix the ingredients except the beaten egg in a bowl and using water, bind to a soft, pliable dough.

Divide into portions and roll out into a disk about 6" in diameter. Make sure you don't roll it out too thin. At the same time, it shouldn't be too thick either.

Place it on a hot griddle or pan. Apply a few drops of oil on the top and spread it lightly using the back of a spoon. 

Turn it over. Spread a couple of spoons of the whisked egg on this side. (Some vendors use 1 beaten egg for every roll, you may use as much or as little egg as you like. I find about 2 spoons or whisked egg works fairly well.)

Once the egg has slightly set, turn over and cook on this side as well.

Once both the sides have cooked well, take off the pan and keep aside.

Note: I usually cook off all the rotis and keep aside. You don't want to overcook it, since it needs to be warmed up again, just before you assemble. If you're just making a couple of these, you can assemble them straight on at this stage.


For the filling - 
250g boneless chicken, cut into small pieces
1 onion, finely chopped
2 tomatoes, finely chopped
5 cloves of garlic, finely chopped
1" ginger, finely chopped or grated
1 - 1 1/2 tsp amchur powder (dried mango powder)
1 tsp red chilly powder
1 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt, to taste
2 tbsp oil
1 tbsp fresh mint leaves, chopped
4-5 tbsp fresh coriander leaves, chopped

Heat oil in a pan. Add the ginger and garlic and saute for a minute or so.

Add the chopped onion and fry off till the onion turns golden brown.

Add the chilly, garam masala, coriander and cumin powders and stir well.

Add the tomatoes and stir fry till the spices and tomatoes cook. The oil will start to separate around the edges of the vessel. The tomatoes should lose some of its moisture by now.

Add the chicken pieces and fry off, stirring well. You may add a tiny bit of water to cook it further. You need a moist filling, not a runny one. (I had some leftover chicken that was marinaded and gently cooked. To make you own, check out this post. Since the chicken was already cooked, I simply shredded the chicken and cooked it till it warmed through and absorbed all the flavors. You can add a tiny bit of stock or water if it seems too dry.)

Once the chicken has cooked, add the amchur powder, fresh chopped coriander and mint leaves and salt. Mix well. Taste and adjust seasoning, if needed.

Keep aside.


Onion salad mix - 
1 onion, finely chopped
A pinch of salt
1/4 tsp. chilly powder
A few drops lemon juice
Some fresh coriander leaves, chopped

Mix all the ingredients.

I usually keep the coriander leaves aside and use it as a garnish.


To assemble the frankies - 

Chaat masala
Cheese, grated

If you've made your rotis in advance. Place them on a pan and gently warm them up. 

Spoon some of the filling onto the roti. 

Sprinkle some of the onion salad on it. 

Sprinkle lightly with some chaat masala if desired.

Sprinkle some grated cheese, if you're making a cheese version.

Top with some fresh chopped coriander leaves.

Wrap it up nice and tight and serve hot.

Here's what they look like all done - 
Left - Aloo Cheese frankie
Right - Chicken Cheese frankie
Check back tomorrow for the Aloo Cheese version.

This recipe is linked to - 

12 comments:

  1. I don't know about other versions I like yours very much:)

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  2. Chicken Frankie looks delicious. Thanks for sharing with Hearth and soul blog hop.

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  3. This sounds absolutely delicious - the spices are wonderful. I love that it is totally made from scratch, including the nan! Thank you for sharing it with Let's Do Brunch and the Hearth and Soul hop.

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  4. Oh my I am craving these, they look wonderful and I have everything except the Chaat masala in the house...I even have ready to cook roti in the freezer (because I'm afraid to make them myself.) These are now on my must make list.

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  5. Thanks Lisa, I hope you enjoy it.

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  6. Nice! I'm going to make these soon!

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  7. please put recipe of homemade frenky masala dry masala powder which i can mix up with frenky filling

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  8. give me dry frenky masala recipe

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  9. give me dry frenky masala recipe

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  10. give me dry frenky masala recipe

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I'd love to hear from you. Reading your wonderful comments just brightens my day!