- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
-
DAl / Lentils - Index
>
- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Black whole urad Dal (Black Gram)
- Maa Ki Kali Dal
- Dal Makhani
- Dal Maharani (Black urad, chana Dal & kidney beans mixed)
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
-
DAl / Lentils - Index
>
- Beans
- Rice and Pulao's - Index
-
About rice and pulao
>
-
Rice and pulao's
>
- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- How to cook rice on stove
- How to cook rice on stove
- Arhar Dal with rice khichdi (Toor dal khichdi)
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
-
Rice and pulao's
>
-
About rice and pulao
>
- Meat Dishes - Index
-
Meat Dishes
>
- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken Shami kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
-
Meat Dishes
>
- Kati Roll
- Paneer dishes - Index
- About paneer
- Paneer dishes - Index
- How to make Paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer Curry
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
- Kofta - Index
- Vegetable dishes - Index
-
Vegetable dishes with gravy
>
- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
-
Vegetable dishes with gravy
>
- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
>
- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Eggplant Bharta- Indian Roasted Banigan Ka Bharta
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Baingan (Stuffed Eggplants)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
-
Vegetables Side dishes (sukhi sabzi)
>
- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian Sweet dishes- Index
-
Desserts .. Popular North Indian sweets
>
- About Indian desserts
- Indian sweet dishes - Index
- Almond burfi (Badam Ki Burfi)
- Almond Halwa
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi or Boondi Ladoo
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Gluten free Gulab Jamun
- Kala Jamun
- Kheer (Rice pudding)
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Rasmalai
- Rasmalai
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
-
Desserts .. Popular North Indian sweets
>
- Snacks and chaats - Index
-
Snacks and Chaats
>
- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Gluten Free Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
-
Snacks and Chaats
>
- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Breakfast dishes - Index
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- How to make Paneer at home (step by Step)
- Cooking measurement conversion
- Measurement Converter
Chicken Frankie
(Chicken wrap)
(Chicken wrap)
Chicken Frankie or Chicken kathi roll is extremely popular Indian fast food. Chicken Frankie rolls are little spicy and tangy, they are easy to prepare and easy to eat.
Chicken Frankie rolls are prepared with boneless spicy chicken wrapped in parathas with chopped onions, tomatoes and chutney. These delicious rolls are great for snack and also make a really nice casual dinner, and are a fantastic wrap to take for lunch.
Traditionally a kathi roll is kebab wrapped in a layered paratha. However over the years with its popularity and many improvisations, kathi roll has become quite versatile. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kathi roll. Kathi rolls come in a large number of varieties like filled with curried beef, curried chicken, paneer, lamb, shrimp and vegetables. Frankie recipe seems complicated but it is easy to make.
Chicken Frankie rolls are prepared with boneless spicy chicken wrapped in parathas with chopped onions, tomatoes and chutney. These delicious rolls are great for snack and also make a really nice casual dinner, and are a fantastic wrap to take for lunch.
Traditionally a kathi roll is kebab wrapped in a layered paratha. However over the years with its popularity and many improvisations, kathi roll has become quite versatile. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kathi roll. Kathi rolls come in a large number of varieties like filled with curried beef, curried chicken, paneer, lamb, shrimp and vegetables. Frankie recipe seems complicated but it is easy to make.
Ingredients for making chicken:
1½ Pound chicken (Boneless chicken breast or boneless chicken thighs) 2 Medium size onions 1 Tablespoon minced garlic 1 Large ripe tomato pureed or 2 tablespoons tomato sauce 1 Tablespoon fresh grated ginger 1 Medium green chili - chopped (remove seeds & membrane to reduce heat) 2 Teaspoons coriander powder ½ Teaspoon turmeric powder ½ Teaspoon red chili powder ½ Teaspoon garam masala 2 Tablespoons plain yogurt (optional) 2 Bay leaves 3 Tablespoons vegetable oil 1½ Teaspoon salt or to your taste |
Chicken boneless thighs
|
Ingredients for garnishing:
1 Medium size onions - fine chopped
1 large ripe tomato - chopped in small pieces
3 Tablespoons fresh ginger - fine chopped (optional)
1 Cup coriander leaves- chopped
2 Green chilies - Fine chopped (remove seeds & membrane to reduce heat)
1 Medium size onions - fine chopped
1 large ripe tomato - chopped in small pieces
3 Tablespoons fresh ginger - fine chopped (optional)
1 Cup coriander leaves- chopped
2 Green chilies - Fine chopped (remove seeds & membrane to reduce heat)
Ingredients for the wrap:
2 Cups all- purpose flour (maida)
1 Cups of whole wheat flour
Salt to taste
¾ to 7/8 cup of water or as needed for making the dough
Vegetable oil for making the wraps
(½ Cup all- purpose flour ½ Cup whole wheat flour needs ¼ cup of water to make dough and it makes 3 wraps)
2 Cups all- purpose flour (maida)
1 Cups of whole wheat flour
Salt to taste
¾ to 7/8 cup of water or as needed for making the dough
Vegetable oil for making the wraps
(½ Cup all- purpose flour ½ Cup whole wheat flour needs ¼ cup of water to make dough and it makes 3 wraps)
Directions for making the dough:
1. In a mixing bowl add all- purpose flour and whole wheat flour and salt. Add a
little water at a time and mix it with flour in a rotating motion from the center
of the bowl to outward until it form a dough and it cleans the sides of the bowl,
knead it for few minutes, until the dough become soft and just the right rolling
consistency.
2. Knead the dough with greased hands make a ball, then cover it and keep it
aside for at least for at least 15 minutes Dough maker or food processor could
be used to make the dough.
1. In a mixing bowl add all- purpose flour and whole wheat flour and salt. Add a
little water at a time and mix it with flour in a rotating motion from the center
of the bowl to outward until it form a dough and it cleans the sides of the bowl,
knead it for few minutes, until the dough become soft and just the right rolling
consistency.
2. Knead the dough with greased hands make a ball, then cover it and keep it
aside for at least for at least 15 minutes Dough maker or food processor could
be used to make the dough.
Directions to cook chicken for stuffing:
1. Wash the chicken well in running tap water (if you do not want to wash
Chicken then skip washing chicken)
2.Cut chicken into ½ “pieces.I found it is easier to cut chicken with scissors then
knife
1. Wash the chicken well in running tap water (if you do not want to wash
Chicken then skip washing chicken)
2.Cut chicken into ½ “pieces.I found it is easier to cut chicken with scissors then
knife
3. Use a food chopper or blender to mince the onions and garlic. Mixture should
be coarse.
be coarse.
4. On high heat add the oil in a nonstick frying pan or in a sauce pan, add minced
onion and garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
onion and garlic and sauté, while periodically stirring. Onions will have a lot
of water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
5. While onion mixture cooks add the tomato to the same food chopper or
blender and puree.
blender and puree.
6. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
7. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
onions fry for 8 to 9 minutes, frequently stir the onions.
7. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the onions and fry for few seconds.
8. Add tomato puree and yogurt. With the tomato puree and yogurt onion masala
become watery turn the heat high for 2 to 3 minutes, so that water evaporates
quickly and then turn the heat down. Keep stirring the onion masala frequently.
9. In about 5 to 6 minutes tomato puree and onion will blend together.
become watery turn the heat high for 2 to 3 minutes, so that water evaporates
quickly and then turn the heat down. Keep stirring the onion masala frequently.
9. In about 5 to 6 minutes tomato puree and onion will blend together.
10. Once all the water has evaporated and you see the oil in the pan that means
onion masala is done.
onion masala is done.
11. First, we are going to cook the gravy because chicken pieces cook quickly
and you do not want to over cook chicken. Add 2 cups of water,salt and bay
leaves in the Onion masala and mix.
12. Cover the pan and let the gravy cook for about 15 minutes, stir periodically.
and you do not want to over cook chicken. Add 2 cups of water,salt and bay
leaves in the Onion masala and mix.
12. Cover the pan and let the gravy cook for about 15 minutes, stir periodically.
13. Once the gravy is cooked add chicken pieces and with the spatula mix with
gravy well. Chicken leaves water, cover the pan and cook for 10 minutes or
until chicken become tender.
gravy well. Chicken leaves water, cover the pan and cook for 10 minutes or
until chicken become tender.
14. While cooking stir periodically so that onion masala coats the chicken well
all the time
all the time
15. Once chicken become tender add grated ginger, chopped green chilies, garam
masala and mix, and cook for another 5 minutes or until gravy become thicker,
turn the stove off.
16. Chicken should not be too dry leave it little juicy.
masala and mix, and cook for another 5 minutes or until gravy become thicker,
turn the stove off.
16. Chicken should not be too dry leave it little juicy.
Directions for making the wraps and Frankie’s:
1. Preheat the tava (cast iron flat Skillet) on medium heat and grease it.
2. Take some extra flour in a plate for dusting.
1. Preheat the tava (cast iron flat Skillet) on medium heat and grease it.
2. Take some extra flour in a plate for dusting.
3. knead the dough to make it smooth.
4. Oil your hand slightly and take a small portion of the dough and roll it in
between your palms in to a small ball (ball should be according to the size of
the wrap you prefer to make
between your palms in to a small ball (ball should be according to the size of
the wrap you prefer to make
5. Now place the ball on the kitchen board or on a chackla (Indian roti rolling
board) and with the help of a rolling pin roll in to a 9” to 10” circle or
preferred size, keep dusting as required.
6. Now pick the wrap, pat in between your hands to shake off the excess flour.
Place the wrap on the hot greased skillet and let it cook.
board) and with the help of a rolling pin roll in to a 9” to 10” circle or
preferred size, keep dusting as required.
6. Now pick the wrap, pat in between your hands to shake off the excess flour.
Place the wrap on the hot greased skillet and let it cook.
7. In less than ½ minute little bubble start appearing, turn the wrap over to the
other side and cook for ½ minute then flip it back. If the wrap sticks to the
skillet it means it is not hot enough, if it burn or get to dark quickly it means it
is too hot, adjust the heat accordingly. Cook on medium high heat.
other side and cook for ½ minute then flip it back. If the wrap sticks to the
skillet it means it is not hot enough, if it burn or get to dark quickly it means it
is too hot, adjust the heat accordingly. Cook on medium high heat.
8. Sprinkle some oil over the top surface of the wrap and with the spatula spread
evenly then turn the wrap to other side and spread oil, and cook.
9. Press the wrap gently with the turner in a circular motion, let it cook until both
side become light brown, do not cook on low heat or cook longer that will
make the wrap hard, wrap should be soft this will make wrap much easier to
fold. It takes less than 2 minutes to cook the wrap.
evenly then turn the wrap to other side and spread oil, and cook.
9. Press the wrap gently with the turner in a circular motion, let it cook until both
side become light brown, do not cook on low heat or cook longer that will
make the wrap hard, wrap should be soft this will make wrap much easier to
fold. It takes less than 2 minutes to cook the wrap.
10. Once the warps is cooked, turn the heat down and with the spoon take some
chicken stuffing and put it length wise in the center of the left side of the
wrap leaving about 2” in the bottom and 2” on the side
chicken stuffing and put it length wise in the center of the left side of the
wrap leaving about 2” in the bottom and 2” on the side
11. Add some chopped onions, chopped tomatoes, chopped ginger, chopped green
chilies, chopped coriander leaves, if you like spicy then add 2 teaspoons
coriander chutney, (all the ingredients are optional you could add or remove
any ingredient)
chilies, chopped coriander leaves, if you like spicy then add 2 teaspoons
coriander chutney, (all the ingredients are optional you could add or remove
any ingredient)
12. Now fold the bottom of the wrap over the filling (that will close the bottom
and stuffing will not come out) and hold it with your fingers, now take the left
hand side off the wrap fold over the filling remove your fingers and now place
over the fold, and fold again until you reach to the other right hand side end of
the wrap, turn the wrap over and lay it folded side down.
and stuffing will not come out) and hold it with your fingers, now take the left
hand side off the wrap fold over the filling remove your fingers and now place
over the fold, and fold again until you reach to the other right hand side end of
the wrap, turn the wrap over and lay it folded side down.
13. Place the wrap on a plate and let the wrap rest for a moment to ensure the
wrap has time to mold itself closed.
14. Serve the frankie hot with coriander chutney.
wrap has time to mold itself closed.
14. Serve the frankie hot with coriander chutney.
Optional:
1. Take 2 eggs and beat them.
2. Once you made the wrap or heat the tortilla and they are still on the hot griddle
apply some egg over the side you are going to place the stuffing. Flip the wrap
onto the other side and let the egg cook then flip it back and place the chicken
and other ingredients over, then wrap them.
1. Take 2 eggs and beat them.
2. Once you made the wrap or heat the tortilla and they are still on the hot griddle
apply some egg over the side you are going to place the stuffing. Flip the wrap
onto the other side and let the egg cook then flip it back and place the chicken
and other ingredients over, then wrap them.
Tips:
1. Barbecued or grill chicken could be used for filling.
2. You can prepare these rolls well in advance. At serving time heat in a
microwave for a minute along with the paper napkin. These chicken wrap
taste great next day.
3. You can substitute chicken with mutton or beef. You could also try this recipe
with paneer filling.
4. You can cook the rotis (wrap) in advance without putting oil and keep them
covered in an aluminum foil or in a casserole. At serving time, reheat them
sprinkle some oil and cook for few minute then arrange filling and roll. If you
wish you can even store-bought chapattis or 12” whole wheat or all-purpose
tortilla wraps.
5. Roomali roti could be used as a wrap.
1. Barbecued or grill chicken could be used for filling.
2. You can prepare these rolls well in advance. At serving time heat in a
microwave for a minute along with the paper napkin. These chicken wrap
taste great next day.
3. You can substitute chicken with mutton or beef. You could also try this recipe
with paneer filling.
4. You can cook the rotis (wrap) in advance without putting oil and keep them
covered in an aluminum foil or in a casserole. At serving time, reheat them
sprinkle some oil and cook for few minute then arrange filling and roll. If you
wish you can even store-bought chapattis or 12” whole wheat or all-purpose
tortilla wraps.
5. Roomali roti could be used as a wrap.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Beef frankie (wrap) Roomali roti
Paneer frankie (wrap) Butter chicken
Chicken kebabs stir fry Chicken keema with spinach
Chicken seekah kebabs Pudina chutney (Mint chutney)
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