Ingredients: (for mint chutney)
1 cup – mint leaves
1 medium-sized – onion
1 tablespoon – tamarind
2 – green chillies
1 inch piece – ginger
1 teaspoon – cumin
1 teaspoon – salt
Method:
1.Wash the tamarind and give it one boil in 4 tablespoons of water. Let cool.
2. Roughly chop the mint, onion, chillies and ginger. Put them in a blender and add the cumin, salt, and the tamarind along with the water.
3. Grind to a chutney-like paste. It need not be a smooth paste. It can be stored in a refrigerator for a week.
Ingredients: (for garnish)
½ piece – onion, thinly sliced
1 tablespoon – cilantro, finely chopped
1 teaspoon – chaat masala or ½ teaspoon of salt and pepper mix
Method:
Mix together all the three ingredients in a bowl.
Ingredients: (for frankie)
2 nos. – leftover chappati/roti/tortilla/crepe
½ cup – leftover chicken curry or 1 chicken breast
1 teaspoon – oil
2 teaspoons – lemon juice
2 teaspoons – sriracha sauce or ketchup (optional)
Method:
1.Dry up the sauce of the leftover chicken, if any, by heating it on high flame. Then shred the chicken pieces with your hand or a fork and keep aside. (In the absence of any leftovers, you may first bake or steam a chicken breast, previously marinated with half a teaspoon of salt and pepper mix and 1 teaspoon of lemon juice. Once the chicken is cooked, shred it for the frankie).
2. Heat a griddle, pour ½ teaspoon oil and reduce flame. Place one chappati on the oil and fry till it is a bit crispy on that side. Do not fry on the other side. Repeat the procedure for the second chappati.
3. Spread 1 teaspoon mint chutney on the non-fried side of the chappati. Place 2 tablespoons of the shredded chicken at one end of the chappati. Garnish with the onion-cilantro mix. Squeeze some lemon juice over it. Next, you may drizzle some sriracha sauce, if you like.
4. Now roll the chappati and your frankie is ready to be devoured.
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