The Frankie is easy to make, easy to grab and easy to eat. Which not only makes it ideal for your mid-meal hunger, but also for picnics and potlucks.
There’s something about mid-meal cravings that makes you want to settle for nothing less, but also you cannot go for anything elaborate either. This is where something as filling as a wrap or roll comes in super handy. India is no stranger to these, for the longest time our mothers fed us the most unappealing-looking sabzis wrapped inside a paratha. We all know how Kolkata became the birthplace of Kathi roll, when the British officials were too wary of holding kababs with hand, the Nizam hotel innovated and served them their Kathi Kababs as a Kathi Roll and the rest, they say, is history. In the west, a similar frenzy was created by ‘Frankie’. It is said that Frankie was invented in Mumbai by a gentleman named Amarjit Singh Tibb, who went to Beirut for a trip and fell in love with the Lebanese Pita roll. Somewhere in 1969, he came up with his own version of the roll to serve the hungry commuters, travelers and patrons who visited his restaurant. He called it ‘Frankie’ after Frank Worrell, the West Indian cricket icon.
So, what is a Frankie you ask? It is a roll, often made with chapati-like bread. It usually has a layer of egg inside, and is smeared with sauces and chutneys. And then you can add whichever fillings you like, sauteed onions, capsicum, paneer, chicken, lamb, corns, just about anything. This freedom to experiment is what makes Frankie one of our most favourite street foods, and one of the recipes we are obsessed with right now is that of this Paneer Schezwan Frankie.
This Frankie is easy to make, easy to grab and easy to eat. Which not only makes it ideal for your mid-meal hunger, but also for picnics and potlucks. You can also pack these in your tiffin boxes and take them with you to the office.
To make the paneer stuffing of the Frankie, in a non-stick pan sautee garlic, green chillies, onions and capsicum on low flame. Then add soy sauce, schezwan sauce and stir continuously for a minute again. Next add the paneer, spring onions and stir again for a minute, continously.
Wrap this paneer filling inside a chapati or a tortilla, cook on tawa and you are done.
Here’s the step-by-step recipe of the Indo-Chinese Paneer Schezwan Frankie, try it soon and let us know if you liked it.