Anyways, even though I hadn’t had a chance to blog, I did cook many tasty dishes in past few weeks, which I am sure you will enjoy.
Here is the recipe for making Frankie
For the Dough:
1 Cup Plain Flour (Maida)
Salt to Taste,
Luke Warm Water as Needed,
Oil to Shallow Fry,
For the Potato Mixture (patties):
2 Medium Potatoes, Boiled
½ Cup Green Peas, Boiled (or Frozen)
1 Teaspoon Red Chili Powder,
1 Teaspoon Chili Ginger Paste,
Salt to Taste,
1 Teaspoon Amchur Powder,
1 Teaspoon Chaat Masala (or to taste if you want to make it less tangy),
½ Cup Bread Crumbs,
Oil to Shallow Fry,
Amul White Cheddar Cheese, Shredded (optional)
For the Tangy Onion Mixture:
1 Small Onion, Finley Chopped,
½ Teaspoon Oil,
½ Teaspoon Chili Powder,
1 Teaspoon Chaat Masala,
For the Spicy and Tangy Water
¼ Cup Water,
½ Teaspoon Chili Powder,
½ Teaspoon Amchur Powder (or chaat masala),
Salt to taste,
Method:
For the Dough:
Combine the flour and salt together. Add a little water at a time to form soft dough. Cover and set aside.
Potato Mixture:
While the dough is resting combine the potatoes and peas and mash well. Add all the ingredients required to make potato patties, except the oil and the bread crumbs. Set aside.
Tangy Onion Mixture:
Combine all ingredients to make the onion mixture and set aside. You can adjust the quantity of chili powder and chat masala to your taste.
Spicy and Tangy Water:
Combine all ingredients and set aside. You can adjust the quantity of chili powder and chat masala to your taste.
Assembling
Make small balls out of the potato mixture. Flatten it by slightly pressing it in between your palms. Now press it from two sides so that it forms oblong shape.. Do the same with the rest of the potato balls.
Heat a skillet over medium heat. Add some oil. Spread the breadcrumbs in a flat plate. Coat both sides of the patties with the bread crumbs and shallow fry on the skillet, until both sides are golden brown. The patties should not be very crispy.
Now make small balls out of the dough. Roll them out to a 6-7 inch diameter thin circle. The chaat walas in Bombay actually deep fry these flour tortillas, but I shallow fry them at home:). So if you wish, you can deep fry the flour tortillas and proceed to the assembling process.
If you want to shallow fry the tortillas follow the process below.
Heat a skillet or a not stick pan on medium low heat. Spread a few drops of oil on the skillet. Now place a flour tortilla and cook until the underside just starts to cook (about a minute). Now flip it and apply the tangy water on the top surface.
Now put the Potato patty in the center of the tortilla. If you are adding cheese, add it now.
Sprinkle the onion mixture over the cheese.
Let it cook at medium low heat for ½ a minute then fold the side edges over onto the potato filling. Carefully flip over and cook for another ½ minute. If you wish, you can spread some oil around the edges of the roll.
Take off the heat and serve as is or with Ketchup.
A Variation (Szechuan Frankie….A new Trend in Bombay):
This time when I went to India, I found that they were selling Szechuan Frankie at street corners. This was something new for me. I had always had the regular veggie Frankie.
Szechuan Frankie, as the name suggests, has Szechuan sauce in addition to all the above ingredients.
To make Szechuan sauce, soak 3 dried red chilies in 1/8th cup water for 20 minutes. Then add 1 Teaspoon ginger garlic paste, salt to taste, 2 Teaspoon soy sauce, and ½ Teaspoon Corn Starch. Grind to a fine paste. Heat on medium low heat until the sauce starts to thicken.
To make Szechuan sauce, soak 3 dried red chilies in 1/8th cup water for 20 minutes. Then add 1 Teaspoon ginger garlic paste, salt to taste, 2 Teaspoon soy sauce, and ½ Teaspoon Corn Starch. Grind to a fine paste. Heat on medium low heat until the sauce starts to thicken.
My personal preference is to have a regular frankie, but my husband loves szechuan frankie. So try both of them and see which one you like better:)
Thank you for visiting Food Garden and Fun. I would love to hear from you. I appreciate your time to leave feedback and help me improve this blog.
13 comments:
yeah ...i remember telling u the recipe :P
really??. Now how about telling me the recipe of Mysore Masala Dosa:)
Hi Nehal! Thanks for sharing this recipe in a detailed and systematic manner :)
I was wondering whether the schezwan sauce recipe that you have described is only for instant use or if this sauce can be stored refrigerated for a few days. The schezwan sauce recipes that i have read include oil.
Thanks again and i really appreciate :)
Hi Sheetal,
Glad that you liked the recipe. The sauce can be made in advance and refrigerated for 3-4 days.
Ok Thanks!
Hi Nehal! The Schezwan frankie was a super hit! I added cabbage, carrot, capsicum and beans stir fried in the Schezwan sauce, to this recipe ;) Thanks for the easy and tasty Schezwan sauce recipe!
Sheetal :)
Thanks Sheetal for leaving the comment. I am glad that it worked out well for you.
Great recipe!! Everything explained in detail. Had been looking for this recipe ever since I came from India. Keep up the good work!!
Thank you Nihar. Glad that you liked the recipe.
Awesome. Thanks for perfact n systematic presentation . I m going to try as soon as I get time .
Thank you Aarogya Clinic. Do let me know how it turns out for you.
Hi.. I want to knw tht doesnt the frankie open up after u take it off the flame
Hi,
No, the roti/cover won't completely open up. In India, hawkers serve Frankie by wrapping it in a paper (Just like a burrito). If you are afraid about the consents coming out while serving, wrap the Frankie with a paper, and you are all set to go.
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