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Manjiri Chitnis

Tawa Frankie Roll

5 from 7 votes
Popular Indian street food, this was created in Mumbai and is a deliciously paratha stuffed with a variety of fillings and green chutney
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2 People
Course: Main Course
Cuisine: Fusion Indian
Ingredients Equipment Method

Ingredients
  

Tawa Chicken Filling
  • 50 Grams Chicken breast
  • 1 pinch Asafoetida
  • 2 tsp Garam Masala
  • Onion salt as per taste
  • 1/2 tsp Garlic Minced
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • Red Chilli powder as per taste
  • 1/2 thum-sized Fresh Ginger fresh peeled
  • 2 medium Red onions finely chopped
  • 1 tsp Turmeric
  • 2 lage Jjuicy tomatoes chopped very fine
  • 1 large Green chilli split lengthwise
  • 1 Red pepper slit lengthwise
  • 3 tbsp Cooking oil
Mint and Coriander Chutney
  • 1 large bunch Fresh Coriander
  • 1 small bunch Fresh Mint leaves
  • 2 Green chillies
  • 1/2 Lime - freshly squeezed
  • Salt to taste
For the Frankie filling
  • 1 large Red onion chopped lengthwise
For the Paratha coating
  • 2 small Eggs
  • Salt for seasoning

Equipment

  • Tawa - Flat frying pan
  • Saptula

Method
 

To make the Chicken Filling
  1. Heat a saucepan on medium heat and add the oil
  2. Once the oil is hot, add the asafoetida
  3. Then add split green chilli and crushed fresh ginger
  4. Saute' and add the garlic granules
  5. Saute' and add the garlic granules, when the garlic begins to give out a strong fried aroma its time to add the finely chopped red onion
  6. Cook the onion till it reduces and turns a delicious brown, then add the coriander and cumin powder and garam masala and mix well
  7. Then add the finely chopped tomato and add very little water and cook for 1 -2 minutes without lid
  8. Stir frequently, so as to ensure the mixture does not stick to the saucepan
  9. Now the spices have been thoroughly cooked along with the onion and tomato to make a thick gravy
  10. Cut the chicken breasts and red peppers into lenghthwise strip and add to the gravy
  11. Add onion salt to the mixture, red chilli powder and turmeric
  12. Cover and cook until done
To make the Mint and Coriander Chutney
  1. Wash the coriander and mint leaves, blend to a smoothpaste with a green chilli
  2. To reduce the heat use 1 chilli de-seeded.Add the salt and lime juice and sblend once again
  3. A smooth thick green paste is the consistency we are after - add some water to adjust the consistency
  4. This chutney stores for upto 10 days in the freezer in a clean ,air tight jar - rarely lasts that much in my house though -I love making Bombay sandwich for dinner with this delightful chutney
To make the coating for the Paratha
  1. Crack the eggs in a bowl and beat with a fork, add salt to taste
  2. Using a plastic brush spread on the surface of a frozen ready to eat paratha
  3. Place the eggy side down on a hot pan coated with some cooking oil
  4. Ready to eat frozen parathas are readily available in most supermarkets and Indian grocery stores
How to put the Frankie Roll together
  1. Once the paratha coated with egg has been cooked on both sides, slather it with the mint and coriander chutney and add some red onion chopped lengthwise
  2. Add a generous helping of the chicken filling , roll and wrap one end with some kitchen foil or baking paper. Enjoy hot
  3. Dip into the chutney or tomato ketchup as you munch along