• PANEER FRANKIE | PANEER KATHI ROLL | INDIAN STREET FOOD FAVOURITE

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    Paneer Frankie Recipe: Paneer Frankie, a version of paneer kathi roll, is a popular street food now found in all major cities across India.

    Paneer kathi roll is said to have originated in Kolkata, but there is also another story about the frankie’s invention. The frankie is said to be the creation of Amarjit Tibbs of Mumbai. He was apparently inspired by the Lebanese pita wrap on a visit to Beirut. He reinvented the pita wrap, but with an Indian twist and named the roll after his favourite cricketer, Frank Worrell. Hence the name frankie.

    Whatever the origins of this scrumptious paneer wrap may be, everyone agrees that the paneer frankie or paneer kathi roll is definitely a hit. One is never enough for paneer lovers.

    This convenient, quick, mess-free, fuss-free paneer roll is a perfect on-the-go food option for busy people and hungry children. Enjoy it at breakfast or brunch on a lazy weekend morning, or anytime you are hungry. It’s an ideal snack in kids’ lunch or a paneer roll for tiffin boxes. It also makes for a yummy appetizer at parties once cut into smaller portions.

    Traditionally, the paneer frankie recipe is prepared with roti, chapati, or parantha made of a blend of plain or whole wheat flour (atta) with all-purpose flour (maida). The flatbread is topped with stuffing prepared with cooked paneer or if you’re making a veg frankie recipe, then vegetables (use leftover aloo bhaji or any other dry vegetable dish), and then rolled to form a frankie or kathi roll.

    It’s also a great way of recycling leftover rotis, chapatis, and paranthas. Though, of course, we prefer making these flatbreads from scratch as per our paneer frankie recipe below.

    Watch our paneer frankie recipe video to learn how to make paneer frankie Mumbai-style and cook this delicious street food at home.

    You may also like to try:

    Cheesy Tortilla Wrap

    Take a look at our Best Paneer Recipes Blog or see all our yummy Paneer Recipes right here!

  • RECIPE
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    INGREDIENTS

    Frankie Roll:
    175 grams all-purpose flour (maida), (maida)
    25 grams whole wheat flour (atta)
    1⁄2 teaspoon salt
    1⁄2 teaspoon vegetable oil

    -
    4 eggs, medium
    2 tablespoons vegetable oil, to fry

    Topping:
    100 grams onions, thinly sliced
    3 teaspoons white vinegar, mixed with the onion above
    8 green chillies, fresh, deseeded and finely chopped
    2 teaspoons chaat masala, or to taste

    Filling:
    3 tablespoons vegetable oil
    150 grams onions, (about 1½ medium onions), finely chopped
    1 teaspoon ginger paste
    1 teaspoon garlic paste
    2 tomato, medium, run in a blender / food processor to make a puree
    1 teaspoon red chilli powder, mild
    1 teaspoon coriander powder
    1⁄4 teaspoon turmeric powder (haldi)
    1 teaspoon cumin powder
    1 teaspoon salt, or to taste
    1 tablespoon fresh mint leaves, chopped
    1 tablespoon coriander leaves, chopped
    250 grams paneer, cut into medium-sized pieces
    1 teaspoon amchur (dried mango powder), (dried mango powder)
    1 teaspoon garam masala

    COOKING METHOD

    Filling:

    1. Heat oil in a kadhai or wok over medium heat until very hot but not smoking. Toss in onions and sauté till translucent, about 2 minutes. Add garlic paste, ginger paste, and stir. Reduce heat to medium and continue to cook, stirring and scraping the bottom of the kadhai to ensure the masala does not catch, till the onion is lightly browned, about 7 minutes.
       
    2. Add tomato puree and stir to deglaze the pan, scraping all the brown bits stuck on the bottom of the pan. Cook till oil leaves the masala.
       
    3. Toss red chilli powder into the pan, followed by coriander powder, turmeric powder, cumin powder, salt, fresh mint leaves, fresh coriander leaves, and stir to mix well. Slide in paneer pieces; stir to coat with the masala. Cover and cook, stirring occasionally, for 5 minutes. Remove lid, add amchur and garam masala, and stir well. Remove from heat and set aside. Keep warm while you prepare the roti wraps.

    Roti Wrap:

    1. Mix both flours, oil and salt and knead well to make a soft dough. Divide equally into 8 balls and cover with a moist cloth. Take one ball of dough and using a rolling pin, roll out to a 6” round. Put a tawa or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, turn it onto the other side and continue to cook for an additional 1 minute. Remove from heat (note that it will not be fully cooked through as yet).
       
    2. Place a frying pan on medium heat and add ¾ teaspoon of oil. When hot, place 1 roti wrap in the pan and gently fry, turning, till cooked through on both sides. Remove the roti wrap and add 1/8th of the 4 eggs (½ a beaten egg). Let cook for 10 seconds before placing the roti on top of the egg. The egg will stick to the roti. Remove once the egg has cooked. Repeat for all roti wraps.

    Assembling:

    1. Divide the reserved filling into 8 parts. Lay the roti down and place 1 part of the filling in a straight line about 1” from the edge. Top with some vinegared onion, 1 chopped fresh green chilli, and sprinkle with chaat masala. Roll to form a wrap. Repeat for all frankies. Eat hot.

      Serves: 4
      Prep Time: 25 minutes
      Cook Time: 39 minutes

    VIEW RECIPE

  • Tags:paneer kathi roll, paneer kathi roll recipe, paneer wrap
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