Paneer Chilli Frankie | Restaurant Style Paneer Chilli | Homemade Frankie Masala | Sanjyot Keer

Written recipe for Paneer chilli frankie
Prep time: 20 mins
Cooking time: 20 mins
Serves: 8-10 frankies

For half cooked roti
Refined flour 2 cups
Salt ½ tsp
Curd 1/4th cup
Water 1 & 1/4th cup (300 ml approx.)
Oil 2 tbsp
Oil as required for cooking the roti
Add the refined flour in a bowl, further add salt to taste and curd, mix well and add water gradually and knead a very soft and stretchy dough. Knead well to get the stretchy texture to the dough.
Tip: as you add the water, you’ll feel like it’s too much, but just hold on! Don’t give up! Just knead well and the dough will start to form.
Add oil and knead the dough once again to make it smooth and stretchy.
Apply some oil on the dough nicely to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes, after 30 minutes you’ll find the dough has risen a bit, knead the dough once again after the rest.
Sprinkle some dry flour over the dough and divide it into small and equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a thick roti,
Set a tawa on medium heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it cover in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.

For homemade Frankie masala
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp
Just mix all the spices in a mixing jar and your frankie masala is ready, use them accordingly and store them in an airtight container and you can store it in the fridge for couple of months.
As the anardana powder is optional, but if you have it in the kitchen then please do use it.

For paneer chilli filling
Paneer 500 gm (cubes)
Corn flour 1 cup
Refined flour ½ cup
Ginger garlic paste 1 tbsp
Salt & black pepper to taste
Water as required
Oil for frying
Oil 1 tbsp
Garlic 1/4th cup (chopped)
Spring onion bulbs 1/4th cup (chopped)
Ginger 1 inch (chopped)
Green chillies 3-4 nos. (chopped)
Stock / Hot Water 400 ml
Light Soy sauce 2 tsp
Dark soy sauce 1 tbsp
Green chilli paste 2 tsp
Vinegar 1 tsp
Sugar 1 tsp
Salt & White pepper powder to taste
Corn flour 2 tbsp + water 1 tbsp
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Spring onion greens 2 tbsp (chopped)
In a mixing bowl add cornflour, refined flour, salt & pepper to taste mix well and add water slowly and gradually to make a semi thick batter.
Coat the paneer cubes well with the batter.
Set oil on medium heat for deep frying, deep fry the coated paneer cubes in hot oil over medium flame until crisp and golden brown.
Remove it on an absorbent paper and keep aside to be used later.
Set a wok on high heat, add oil, chopped garlic, spring onion bulbs, ginger and green chillies, sauté it for a minute, add the hot stock or hot water and bring it to a boil.
Next, add the light soy sauce, dark soy sauce, green chilli paste, vinegar, sugar, salt & white pepper powder to taste, stir well and bring it to a boil.
In a separate small bowl, add the cornflour and water and mix, further add this cornflour mixture to the wok and cook until the sauce thickens.
Next, add the fried paneer cubes, onion petals, diced capsicum and mix gently, make sure the sauce coats all the paneer very well. Finish it by adding freshly chopped spring onion greens.
Your paneer chilli is ready to be used as a filling.
If you re feeling little lazy and just want to enjoy paneer chilli you can also choose to have at this stage as well and serve to your mates and enjoy the evening or late-night party vibe, but if you could just hold on your hunger a little bit more please do make frankies.

To make frankies
Half cooked frankie rotis
Butter as required
Frankie masala
Paneer chilli
Set a tawa on medium high heat, add a blob of butter and cook the half cooked rotis on both the sides until golden brown spots appear.
Sprinkle some frankie masala over the frankie roti and add the paneer chilli filling, roll the roti and your good to go. Consume it immediately.
You can also be creative by adding toppings of your own choice, but trust me guys sometimes less the toppings the more elegant rolls or frankies turn out to be.

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Your Food Lab

879 receitas
Categoria: Lanches

Your Food Lab

879 receitas
Categoria: Lanches