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Chicken Frankie
A healthy and delicious chicken roll, ideal for a quick snack or lunch.
Chicken Frankie Recipe by Chef Rakhee Vaswani
Cuisine

- Indian

Serves

- 4

Cooking Time

-20-25 min

Difficulty

- Medium

Preparation Time

- 20 min

INGREDIENTS

  • FOR Wrap
  • 2 eggs
  • Salt for seasoning
  • 1 tsp oil
  • Oil as required
  • FOR Dough
  • 1 cup Refined flour
  • Salt to taste
  • 1 tsp sugar
  • Milk as required
  • Water
  • 1 tsp oil
  • Dry refined flour
  • FOR Chicken Masala
  • 1 tbsp oil
  • 1 cup chopped onions
  • 1 tbsp chopped ginger and garlic
  • 1 cup boneless chicken
  • 1 tbsp Yogurt
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped green chillies
  • 2 tbsp chopped coriander leaves
  • Water
  • FOR Garnish
  • chopped onions
  • red chilli powder
  • coriander finely chopped
  • green chillies

HOW TO PREPARE CHICKEN FRANKIE

  1. 1

    Take refined flour in a bowl, add salt sugar and milk and mix well,then add water and oil.
  2. 2

    knead to prepare a dough.
  3. 3

    Allow the dough to rest for some time.
  4. 4

    To prepare the chicken masala, heat oil in a pan.
  5. 5

    Add the finely chopped onions and ginger-garlic.
  6. 6

    Add the boneless chicken, yogurt, red chilli powder and turmeric powder, coriander powder, tomato puree, Worcestershire sauce, chopped green chillies and water.
  7. 7

    Mix well and then add the finely chopped coriander leaves.
  8. 8

    Take a small portion of the dough and make it round.
  9. 9

    Dip in dry refined flour and then roll it out like a roti.
  10. 10

    Heat a pan and then roast the roti wrap.
  11. 11

    Add salt in the egg bowl and mix well.
  12. 12

    Put the roasted roti wrap back to the pan and drizzle oil.
  13. 13

    Pour the egg mixture and then flip the roti wrap.
  14. 14

    Drizzle oil again and then cook the wrap.
  15. 15

    Stuff the wrap with the chicken masala.
  16. 16

    Garnish with chopped coriander red chilli powder, chopped coriander and green chillies.
  17. 17

    Roll the chicken wrap and then cut into half.
  18. 18

    Serve hot.
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