Mumbai Street Food Style Chicken Frankie
Chicken Frankie is a wrap that consists of an omlette like layer inside the wrap, with a chicken filling inside which is finished off with a dash of pickled onion and green chilli and a sprinkle of Frankie masala powder, unlike other wraps, this one is chatpatta which means it is spicy and tangy.
Frankie is usually made with a roti made from maida dough, I have used here tortilla wraps as it was more accessible to me. I have used tender chicken breasts, you may use boneless chicken thighs, as there is no risk of over cooking chicken thighs. On the other hand, if you overcook breast pieces, it may result in a dry texture, if overcooked.
Preferably prepare the filling a day ahead, as it helps in the flavors of the masala to steep in the chicken pieces and store in the refrigerator overnight. Chicken frankie is very filling and with the omlette inside, makes it a complete meal. So you may have it as a snack or as a meal. I am sure you will fall in love with the flavors.
Ingredients: (makes 3)
- 4 tbsp White Vinegar
- 1/2 an Onion, thinly sliced
- 2 Green Chillies
- Salt, as required
- 250 gms Boneless chicken, cubed
- 2 tbsp Vegetable Oil
- 2 medium Onions, chopped finely
- Salt, as required
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 1/4 Turmeric powder
- 2 tsp Kashmir Red Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin Powder
- 2-3 tbsp Tomato Paste
- 1/4 cup Water
- 2-3 Large Eggs
- Ready made/ Homemade roti or paratha
- 2 tbsp Butter
- 2 tbsp Frankie masala powder **
- Butter paper for wrapping the frankie
Instructions:
- In a small bowl, add in the sliced onions, chopped green chillies, white vinegar and salt. Mix and set aside.
- In a large pan/wok, pour vegetable oil and add in the chopped onions, add salt as required and allow the onions to become translucent.
- Next add in the ginger and garlic paste, Sautee until raw aroma disappears.
- Next add in the spices and mix well. Add the tomato paste and the chicken cubes,our in a splash of water and allow the chicken to cook well. After 7 minutes, switch off the flame.
- In another small bowl, beat an egg with some salt and in a pan, pour vegetable oil, allow to come to a heat, then pour the beaten egg in the pan, once half cooked place in your prepared roti before the egg cooks completely, as the uncooked egg helps to stick onto the paratha/ roti.
- Smear the roti with butter, flip and allow to cook. Immediately transfer to a board or a plate and stack the earlier prepared chicken filling to a side of the omlette-roti and add in the pickled onion and green chillies over the chicken filling and sprinkle the frankie masala powder as required. Now slowly roll the frankie from the side and halfway through, roll one of the long ends inward and roll the frankie wrap, now using a butter paper wrap the chicken frankie.
- Serve hot and enjoy with pickled veggies.

**Homemade Frankie Masala powder:
- 2 tbsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 2 tbsp Dry mango powder
- 1 tbsp Cumin powder
- 1 tsp Garam Masala powder
- 1/2 tsp Turmeric powder
- 1 tbsp Black Salt/ Normal Salt
Mix all spices and store in an air tight container.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
North Indian Style Dal Tadka
I am all about easy recipes that are EASY at the same time COMFORTING. For me, a plate of perfectly cooked rice, dal tadka, and chicken or any seafood fry is something very much that tells me home cooked meal. In North India, this is combination is very popular and is called Dal-Chawal (lentil-rice), a favorite among many.
Dal tadka is something I prepare once a week, it's wholesome, filling and keeps one content. This recipe is so easy and gets done in a jiffy! For lentils, I have used toor dal here. You may use red lentils, masoor dal, a mix or a combination of the lentils. There is no sautéing involved, only a tadka / tempering is prepared to give the dal its oomph!
You can have DAL TADKA with chappati, roti, rice or as a side curry. It will definitely be your family's favorite.
Ingredients :
- 1/2 cup Toor Dal
- 1/2 Onion, sliced
- 1/2 Tomato, chopped
- 1-2 Green chillies, slit
- 1/4 tsp Turmeric powder
- Salt, as required
- 3/4 cup Water
- Coriander leaves, chopped
Tadka:
- 2 tbsp Butter
- 1/2 tsp Cumin seeds
- 1 tsp Ginger Garlic paste
- 2 sprig Curry leaves
- 1 tsp Kashmiri Red Chilli Powder
- A squeeze of Lemon juice
- Coriander leaves, chopped
Instructions:
- Wash toor dal well and add to a pressure cooker.
- Pressure cook all the ingredients except for the ingredients under tadka for 1 whistle. Allow the pressure to release naturally.
- In a small tadka pan, add in butter, allow to melt.
- Splutter the cumin seeds, add ginger garlic paste, curry leaves, chopped coriander leaves and sauté well.
- Pour the cooked dal, add in the Kashmiri Red Chilli powder, and adjust seasoning if required.
- Allow to simmer well. Finally squeeze lemon juice, garnish with chopped coriander leaves and add in a blob of butter.
- Enjoy with cooked rice, and your favorite sides like chicken or fried seafood!
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
Mac n Paneer
Well, Paneer is a form of cheese , isn't it? This is the Indian version of Mac n Cheese :D
I had some Paneer laying in fridge to be used, and I had to quickly whip up something before my girl returns from school. That's when I thought of preparing the Indian Mac n Cheese also known as Mac n Paneer. You can always play with the flavors according your preference, like add other veggies or spices of your choice.
There is no chopping involved in this recipe. The capsicum is also chopped by pulsing in the mixer jar along with tomato paste and other spices. I have not used green chillies or chilli flakes as my girl does not like her food spicy, you may add as per your choice.
This Fusion version is definitely a must try and loved by all Paneer lovers!
Ingredients :
- 1 cup Macaroni
- Boiling water, to cook the pasta
- Salt, as required
- A dash of Olive oil
- 1 Garlic clove, sliced
- 1 tbsp Olive oil
- 1 tbsp Butter
- 3 tbsp Tomato paste
- 1 tsp Onion Powder
- 1 tsp Kashmiri Chilli Powder
- 1/4 Turmeric powder
- 1/2 tsp Cumin powder
- 1/4 piece of a large green Capsicum
- 1/4 tsp Oregano
- 1/2 cup Paneer cubes
- Salt, as required
- 2 tsp Arrowroot powder
- 1/2 cup Milk
- 1/4 Cup Mozzarella Cheese
- Cheddar Cheese, optional
Instructions:
- In a pot, boil the macaroni with salt, and olive oil until al dente.
- In a small grinder jar, pulse tomato paste, spices like Onion powder, Kashmiri Chilli powder, turmeric powder, Cumin powder and chopped capsicum.
- In a large pan, pour the olive oil and the butter, add the sliced garlic and Sautee for a couple of seconds.
- To this, add the pulsed tomato-capsicum paste, a little pasta water, sprinkle oregano and add in the washed Paneer cubes an add salt as required.
- Once the Paneer comes to a boil, add the arrowroot powder/ flour, mix and pour the milk.
- Check seasoning and add salt if required. Add a generous amount of Mozzarella cheese, close lid and allow cheese to melt.
- Finally sprinkle with chopped coriander leaves. Enjoy!
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡