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Palang Frankie Roll Recipe

Recipe By iamkeyaguha2007
I am Keya Dutta from Kolkata. I have made Frankie Roll inspired from the streets of Mumbai with a twist. #kolkata
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Palang Frankie Roll
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Ingredients for Palang Frankie Roll Recipe

  • As required Ingredients:
  • As required Palang (Spinach) Paratha :
  • 1/2 cup Aashirvaad Multigrain Atta
  • 1/4 cup finely puréed spinach (blanched and blended)
  • As required Aashirvaad Salt as per taste
  • 1/2 teaspoon oil or ghee
  • As required plus more for cooking
  • As required Aloo Tikki Filling :
  • 1 nos Medium potatoes boiled and mashed
  • 1/2 tablespoon Cornstarch or rice flour
  • As required Aashirvaad Salt as per taste
  • 0.13 teaspoon Black pepper
  • 1/4 teaspoon cumin powder
  • 0.13 teaspoon coriander powder
  • 0.13 teaspoon Dry mango powder (amchur)
  • 1/4 teaspoon Chilli Flakes
  • As required oil for shallow frying
  • As required Tamarind Tuile :
  • 1 tablespoons tamarind pulp
  • 1/2 tablespoon all-purpose flour (maida)
  • As required Aashirvaad Salt as per taste
  • 1 tablespoons Water
  • 1.50 tablespoons Oil
  • As required Besan-Ajwain Tuile :
  • 1 tablespoons Chickpea Flour (Besan)
  • 1/4 teaspoon Ajwain (Carom seeds)
  • As required Aashirvaad Salt as per taste
  • 1 tablespoons Water
  • 1.50 tablespoons Oil
  • 0.13 teaspoon Aashirvaad tumeric powder
  • As required Tangy Mango-Emulsion Sauce :
  • 1/2 nos large egg yolk (or alternative emulsion base like aquafaba)
  • 1/4 cup Neutral Oil
  • 1/2 teaspoon Lime Juice
  • 1 tablespoons ripe mango puré
  • 1/2 teaspoon additional lime juice (for mango flavor)
  • 0.13 teaspoon red chili powder
  • 0.13 teaspoon Aashirvaad tumeric powder
  • As required Aashirvaad Salt as per taste
  • As required Butter Sautéed Sprouts and Tomatoes :
  • 1/2 cup mixed sprouts (e.g.
  • As required moong
  • As required moth)
  • 0.13 cup finely chopped cherry or ripe tomato
  • 1/2 tablespoon Unsalted butter
  • As required Aashirvaad Salt as per taste
  • 0.13 teaspoon crushed black pepper

Directions: Palang Frankie Roll Recipe

  • STEP 1.• Palang (Spinach) Paratha : Start by preparing the dough. Mix the 1 cup whole wheat flour and 1/4 teaspoon salt, then incorporate the 1/2 cup spinach purée and 1 teaspoon of oil or ghee. Knead until a smooth, soft dough forms, adding minimal water only if necessary, and let it rest for at least 15 minutes. Divide the dough into 6-8 portions, roll each into a thin circle, and cook on a hot griddle (tava) until lightly spotted. Brush with additional oil or ghee and cook until golden and crisp, then keep them warm.
  • STEP 2.• Aloo Tikki Filling : To make the filling, combine the smooth mashed potatoes with 1 tablespoon cornstarch or rice flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon cumin powder, 1/4 teaspoon coriander powder, and 1/4 teaspoon dry mango powder. Thoroughly mix the ingredients until uniform. Shape the mixture into 6-8 neat, elongated logs suitable for wrapping. Shallow-fry these logs in hot oil until they are uniformly golden brown and crisp on all sides. Drain any excess oil and hold the pieces warm.
  • STEP 3.• Tamarind Tuile : Create a thin batter by whisking together the 2 tablespoons tamarind pulp, 1 tablespoon all-purpose flour, 1/4 teaspoon salt, and 2 tablespoons water. Heat a non-stick pan over medium-low heat. Pour a tiny amount of the batter onto the pan, swirling quickly to spread it thin. Cook until the tuile is fully dry and crisp, carefully removing it. While still warm, break it into shards.
  • STEP 4.• Besan-Ajwain Tuile : Whisk the 2 tablespoons chickpea flour (besan), 1/2 teaspoon carom seeds powder (ajwain), a pinch of salt, 1/4 teaspoon oil, and 2 tablespoons water to create a very thin batter. Cook this mixture on the hot non-stick pan following the same method as the Tamarind Tuile. Once crisp, remove and break it into shards for the garnish.
  • STEP 5.•Tangy Mango-Emulsion Sauce : To prepare the base emulsion, whisk the 1 large egg yolk (or aquafaba) with 1 teaspoon lime juice and a pinch of salt. While continually whisking, slowly drizzle in the 1/2 cup neutral oil until the mixture emulsifies into a thick, stable, mayonnaise-like texture. Once the emulsion is ready, whisk in the 2 tablespoons ripe mango purée, 1 teaspoon additional lime juice, 1/4 teaspoon red chili powder, and a pinch of salt. Mix thoroughly until the sauce is a uniform, smooth, light orange-yellow color. Transfer this sauce to a small squeeze bottle for accurate plating.
  • STEP 6.• Butter Sautéed Sprouts and Tomatoes : Quickly blanch the 1 cup mixed sprouts and immediately chill them in ice water. Drain well. Melt the 1 tablespoon unsalted butter in a pan. Add the blanched sprouts and 1/4 cup finely chopped tomato, sautéing only for 1 to 2 minutes until heated through. Season with a pinch of salt and pepper, then remove from heat.
  • STEP 7.• Assembly : Roll the Frankie: Lay a warm palang paratha flat. Place one well-seasoned aloo tikki log near the center. Drizzle a small amount of the Tangy Mango-Emulsion Sauce over the filling. Fold the sides of the paratha inward and then roll it up tightly into a neat cylinder. Slice the frankie roll sharply on a diagonal to expose the filling.
  • STEP 8.• Arrange and Garnish Components : Begin plating by placing a small, neat bed of the butter sautéed sprouts and tomatoes in the center of the plate. Arrange the two halves of the sliced frankie roll standing upright on this sprout base. Garnish by carefully placing the mixed, broken tamarind and besan-ajwain tuile strands around the base and on top of the sprout mixture for the required crunchy texture. Finish by using the squeeze bottle to add small, precise dots of the Tangy Mango-Emulsion Sauce around the plate's base.
Nutrition
value
1056
calories per serving
70 g Fat17 g Protein83 g Carbs17 g FiberOther

Current Totals

  • Fat
    70g
  • Protein
    17g
  • Carbs
    83g
  • Fiber
    17g

MacroNutrients

  • Carbs
    83g
  • Protein
    17g
  • Fiber
    17g

Fats

  • Fat
    70g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    8mg
  • Vitamin A
    1536mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    219mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    92mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    207mg
  • Manganese
    4mg
  • Phosphorus
    417mg
  • Selenium
    45mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By iamkeyaguha2007