Before you all start to wonder why an Indian recipe is called Frankie, I will do the honors of introducing this amazing street food to you subscribers and readers who follow my blog!
Frankie is a delicious Indian wrap created by Mr. Amarjit Tibbs, an Indian from the city of Bollywood Mumbai. The story goes he had a stopover at Beirut during one of his journeys. He tried a mysterious food wrap which is none other than the yummy lebanese pita wrap. On his return, he tried to recreate the same but only with an Indian twist along with his wife. They researched for many years and finally, ended up making something very Indian and yummy that was similar to the pita wrap but not quite the same. Mr. Tibbs named the roll after his favorite cricket player Frank Worrell. And hence, Frankie.
Now that I’ve given a pretty detailed version of the story behind Frankies, let’s move on..
I have been in a mode of making something new everyday for the past week and the scapegoat being my husband. I had a sudden idea that flashed my mind to try a wrap and immediately, I was reminded of the good ol’ school days when I would rush to the Frankie food cart every weekend to get some of that scrumptious wrap. So I decided to attempt recreating this recipe in my kitchen using my awesome cooking instincts. It came out really well and I must say not that difficult (especially if you have many ingredients in your pantry).
Makes 5-6 frankies
Equipment needed: Rolling board (can use surface), Rolling pin, food processor (optional – to make dough – use dough attachment and mix until it is a shaggy mess. Knead later by hand to form a smooth ball of dough), omelette pan or pancake pan, foil.
For the dough:
1/2 cup white flour
1/2 cup atta or finely ground wheat flour
2 tsp oil
1/4 tsp salt
1/2 cup hot water
*I’m not sure if the American version of wheat flour can give the same result. If you do not have Atta or a fine wheat flour, substitute wholly with white flour or 3/4th cup white flour and 1/4th wheat flour. You may not have to use all the water. Use until dough is soft.
- In a mixing bowl, put the flours, 1 tsp oil and salt.
- Make a well in the middle.
- Add water in small portions and mix it until it becomes a shaggy mess.
- Dust a wooden kneading board and use your hand to knead the dough using the heel of your hand.
- Knead until the dough is soft.
- Coat with 1 tsp oil.
- Invert a bowl on the dough to let it rest for at least 2-3 hours.
For the filling
2 roma tomatoes
4 thai green chillies (reduce or cut this completely depending on your preferred spice levels)
1 block of Paneer (Indian cottage cheese) cut into 15 – 20 1/2 inch cubes. Leave the rest covered in the refrigerator.
1 pinch turmeric
2 tsp garam masala/curry powder
1 tsp coriander-cumin powder
1 tsp red chilly powder
2 1/2 tsp salt
1/4 cup evaporated milk
1 tbsp oil
1 tsp cumin seeds
1 tsp kasoori methi
- Put the onions, tomatoes and green chillies in a blender in chunky pieces and blend until it is a very smooth puree.
- In a deep bottomed pot, put 1 tbsp oil.
- When the oil is hot, put 1 tsp cumin seeds and let it splutter.
- Pour the puree. Close the pot for a couple of minutes as the puree may bubble.
- Put the turmeric, coriander-cumin powder, garam masala/curry powder and red chilly powder. Mix.
- Close the pot and let it cook for 3-4 minutes on medium heat.
- In a microwaveable plate, put the paneer cubes, sprinkle some water and place in microwave for 1 min.
- Open the pot and put the softened paneer.
- Mix until blended well.
- Add salt. Mix well.
- Cook for another 2 mins.
- Take a tsp of kasoori methi in a microwaveable plate. Put it in the microwave for 10-15 seconds.
- Take the dried leaves and rub them into the dish. Stir until mixed through.
- Turn off heat.
For making the Frankie
1/4 cup distilled white vinegar
3-5 thai green chillies chopped
1/2 cup chopped onions
Mild cheddar cheese or Colby jack cheese (I used 1tbsp per frankie roll)
Knead the dough again for a few seconds. Make into small balls.
Take a small ball and dust with flour.
Roll on the board.
Put 2 tbsp of the filling.
Roll and wrap with foil. Make sure one end of the frankie is covered by the foil to avoid spills from the frankie.