Born and raised in Mumbai, there is no other city I love so dearly. At times, I miss the fast life, energy, drive, chaos, busy schedules and its distinctive street foods. Nothing beats the lip-smacking variety of fast food served in minutes, affordable and a treat to the tastebuds. In 1967, inspired after tasting the Lebanese shawarma in Beirut, late Mr. Amarjit Singh Tibb returned to India and with the help of his wife created a blend of curried vegetables and meats that could fill a wrap. In 1969, the Tibb's Frankie was born in Mumbai named after the West Indies cricketer Frank Worrell. This classic frankie filled with succulent pieces of mutton or chicken soon gained popularity across India. Now, available in assorted fillings and flavours to suit the Indian palate.
Recreating the chicken frankie at home is easy. The flatbread is made with a dough consisting of all-purpose flour, wheat flour and salt. Each wrap is partially grilled and set aside, while the marinated cubes of chicken are cooked until done. When ready to serve, the wrap is thoroughly roasted with butter. Then, layered with beaten egg that adheres to one side. To assemble the frankie, the chicken filling is placed on top of the egg side of the flatbread with crunchy raw onion pieces, a sprinkling of lime juice and a blend of spices called the frankie masala. Rolled, packed with paper or foil, a handy nutritious satisfying snack, portable and perfect on-the-go.
Did you know?
Frankie originated in Mumbai, whereas Kathi roll has its roots in Calcutta. Both varying in the texture of the wrap, fillings and seasonings, with the terms frankie and kathi almost used interchangeably.
Recreating the chicken frankie at home is easy. The flatbread is made with a dough consisting of all-purpose flour, wheat flour and salt. Each wrap is partially grilled and set aside, while the marinated cubes of chicken are cooked until done. When ready to serve, the wrap is thoroughly roasted with butter. Then, layered with beaten egg that adheres to one side. To assemble the frankie, the chicken filling is placed on top of the egg side of the flatbread with crunchy raw onion pieces, a sprinkling of lime juice and a blend of spices called the frankie masala. Rolled, packed with paper or foil, a handy nutritious satisfying snack, portable and perfect on-the-go.
Did you know?
Frankie originated in Mumbai, whereas Kathi roll has its roots in Calcutta. Both varying in the texture of the wrap, fillings and seasonings, with the terms frankie and kathi almost used interchangeably.
Chicken Frankie
(Yields 6)
Wrap
Ingredients:
1 cup all-purpose flour
1 cup wheat flour
1/2 cup water
1 teaspoon salt
Method:
Mix all the ingredients and knead into a soft dough. Cover and set aside to rest for few minutes.
Divide dough into six balls.
Roll each ball into a 8-inch circle.
On a tawa, lightly roast the wrap for a minute on each side to cook partially and keep aside.
Filling
Ingredients:
1/2 kg boneless chicken
1 onion (chopped)
2 long green chillies (chopped)
few coriander leaves (chopped)
2 tablespoons oil
salt
Marinade
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
juice of 1/2 lime
salt
Method:
Cut chicken into cubes, wash, drain well and marinate with the ingredients under marinade. Refrigerate for four hours or overnight.
Heat oil in a pan, saute onion until soft with the green chillies. Stir in the marinated chicken, cover and cook until done with all the liquid completely absorbed. Garnish with coriander leaves and check for seasoning. Add salt, if needed.
Frankie Masala
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon amchur powder
1 teaspoon chaat masala
1/2 teaspoon garam masala powder
1/4 teaspoon black salt
Method:
In a bowl, mix all the ingredients and set aside.
Assembling the Frankie
Ingredients:
3 eggs (lightly beaten)
6 to 12 tablespoons butter
1 onion (chopped)
1 lime
Method:
On a tawa, melt 1 to 2 tablespoons of butter and thoroughly roast the partially cooked wrap. When done, spread two tablespoons of beaten egg on top of the flatbread. Let it set for few seconds, then flip and turn to cook the egg so that it adheres to the wrap.
Transfer the wrap to a work surface, egg side up. Spread some frankie masala, raw onion pieces, chicken filling and a sprinkling of lime juice. Roll the wrap to enclose the filling and secure with foil or paper.
Serve hot.
Note:
(Yields 6)
Wrap
Ingredients:
1 cup all-purpose flour
1 cup wheat flour
1/2 cup water
1 teaspoon salt
Method:
Mix all the ingredients and knead into a soft dough. Cover and set aside to rest for few minutes.
Divide dough into six balls.
Roll each ball into a 8-inch circle.
On a tawa, lightly roast the wrap for a minute on each side to cook partially and keep aside.
Filling
Ingredients:
1/2 kg boneless chicken
1 onion (chopped)
2 long green chillies (chopped)
few coriander leaves (chopped)
2 tablespoons oil
salt
Marinade
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
juice of 1/2 lime
salt
Method:
Cut chicken into cubes, wash, drain well and marinate with the ingredients under marinade. Refrigerate for four hours or overnight.
Heat oil in a pan, saute onion until soft with the green chillies. Stir in the marinated chicken, cover and cook until done with all the liquid completely absorbed. Garnish with coriander leaves and check for seasoning. Add salt, if needed.
Frankie Masala
Ingredients:
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon amchur powder
1 teaspoon chaat masala
1/2 teaspoon garam masala powder
1/4 teaspoon black salt
Method:
In a bowl, mix all the ingredients and set aside.
Assembling the Frankie
Ingredients:
3 eggs (lightly beaten)
6 to 12 tablespoons butter
1 onion (chopped)
1 lime
Method:
On a tawa, melt 1 to 2 tablespoons of butter and thoroughly roast the partially cooked wrap. When done, spread two tablespoons of beaten egg on top of the flatbread. Let it set for few seconds, then flip and turn to cook the egg so that it adheres to the wrap.
Transfer the wrap to a work surface, egg side up. Spread some frankie masala, raw onion pieces, chicken filling and a sprinkling of lime juice. Roll the wrap to enclose the filling and secure with foil or paper.
Serve hot.
Note:
- Any leftover frankie masala powder can be stored in an airtight container for future use.
- Chicken can be substituted with mutton. Pressure cook the marinated meat with some water until tender.
