By: Dr. Kaviraj Khialani- Celebrity Master Chef.
Frankies were invented by entrepreneur Amarjit Tibb and were not named after the frankfurter, but after Frank Worrell, the famed cricketer and captain of the West Indies cricket team that was often pitted against India in the late 1950s.
The Frankie was invented in Mumbai by Amarjit Singh Tibb, following a trip to Beirut. In 1969, he concocted an Indian version of the Lebanese pita roll to serve hungry commuters who swung by his restaurant.
He called his creation the Frankie – a tribute to Frank Worrell, the West Indian cricket icon. After testing the new delicacy among family and friends, the first Frankie (then simply referred to as ‘mutton roll and naan’) outlet was started in Powai, Mumbai, in 1969.
Frankies are India’s flavourful street food, also known as the Mumbai Burrito, Bombay Burrito, or roti wrap – this vegan version is filled with curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, Cilantro Mint Chutney and Pickled onions,
all wrapped up in a warm tortilla.
Frankie is a wrap made with various stuffing’s and served as a street food snack served in various parts of India. A vegetarian Frankie usually includes assorted toppings of veggie stir fry, legumes, paneer, cheese, potato tikki, veg cutlet, lentils kabab. You can also add any other leftover vegetable as a filling.
Kathi rolls hail from Bengal, while frankies are more of a Maharashtrian phenomenon. In terms of fillings and the base of the wrap too, there is a slight difference, every foodie must know of. It is said that kathi rolls were born in Nizam restaurant in Kolkata and was a popular snack throughout 1930s.
Here are a few of my variations with Frankies!
Recipe-1] Soya Wali Chatpati Frankie
Ingredients:
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Oil- 2 tsp
- Ginger-garlic- chili paste-1 tsp
- Onion-1 small chopped
- Soya chunks- 1 cup soaked in warm water for 10 mins
- Boiled mashed potatoes-1/2 cup
- Salt to taste
- Tomato puree-1/2 cup
- Red chili powder-1/2 tsp
- Coriander powder-1 tsp
- Turmeric powder-1/4 tsp
- Cumin powder-1/4 tsp
- Garam masala powder-1/4 tsp
- Water-1/4 cup
- Coriander leaves- 2-3 tbsp. chopped
For the assembling of the Frankie:
For veg – egg may not be used.
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, soya chunks, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.
- Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the soya mixture towards one side and roll up the Frankie.
- Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.
Recipe-2] Paneer Chutney Wali Frankie
Ingredients:
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Paneer- 250 gms, cut into cubes/ sliced
For the marination on paneer:
- Oil- 2 tsp
- Salt and pepper to taste
- Red chili powder-1/4 tsp
- Schezuan chutney-1 tsp
- Lime juice-2 tsp
For the green chutney mixture:
- Fresh coriander leaves-2 cups
- Fresh mint leaves- ½ cup
- Fresh basil leaves- 1 cup
- Oil-2 tsp
- Salt to taste
- Lime juice-2 tsp
- Peanuts-1/ 4 cup
- Sugar-1/2 tsp
- Cold water-2-3 tbsp.
- Garlic-1/2 tsp chopped
- Ginger-1/2 tsp chopped
- Green chili-1 chopped
- Mayonnaise-2-3 tsp, add after it is ground.
To assemble the Frankie:
For veg – egg may not be used.
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- To prepare the Paneer for the further cooking, cut into desired pieces and apply the marination as above and keep aside for 10 mins. using a non-stick pan, shallow fry for 2-3 mins and remove and keep aside.
- Meantime, warm up the rotis/ wrappers for the Frankie, also prepare the green chutney mixture, add mayonnaise to it once done and chill for 10 mins. apply this on the wrapper, along with the other assembly ingredients and place the paneer pieces in the center and wrap up the roll.
- Secure the Frankie well in order not to have spillages falling out. Use butter paper or aluminium foil for the same and serve it hot.
Recipe-3] Murgh Masala Masti Frankie
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Oil- 2 tsp
- Ginger-garlic- chili paste-1 tsp
- Onion-1 small chopped
- Boneless chicken cubes- 250 gms, cut into 1 inch cubes
- Boiled mashed potatoes-1/2 cup
- Salt to taste
- Tomato puree-1/2 cup
- Red chili powder-1/2 tsp
- Coriander powder-1 tsp
- Turmeric powder-1/4 tsp
- Cumin powder-1/4 tsp
- Kasuri methi-1 tsp
- Garam masala powder-1/4 tsp
- Water-1/4 cup
- Coriander leaves- 2-3 tbsp. chopped
For the assembling of the Frankie:
For veg – egg may not be used.
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, chicken cubes, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.
- Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the chicken mixture towards one side and roll up the Frankie.
- Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.
Recipe- 4] Cheesy Weezy Subzi Frankie
Ingredients:
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Oil- 2 tsp
- Ginger-garlic- chili paste-1 tsp
- Onion-1 small chopped
- Paneer-1 cup crumbled
- Boiled mashed potatoes-1/2 cup
- Babycorn/ mushrooms/ capsicums/ carrot/ beans- can be used
- Salt to taste
- Tomato puree-1/2 cup
- Red chili powder-1/2 tsp
- Coriander powder-1 tsp
- Turmeric powder-1/4 tsp
- Cumin powder-1/4 tsp
- Garam masala powder-1/4 tsp
- Water-1/4 cup
- Coriander leaves- 2-3 tbsp. chopped
For the assembling of the Frankie:
For veg – egg may not be used.
- Grated cheese-1/2 cup
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- To prepare the filling, heat oil and saute the onions, ginger-garlic- chilies and add in the tomato puree, assorted veggies of your choice, salt to taste and all powdered spices. Bhunao a little, add in some water and allow to cook for 12-15 mins, add in some fresh coriander and boiled mashed potatoes and mix well, remove and keep aside.
- Prepare the ingredients for the final assembly of the Frankie as well and keep it all ready to be used. Just before serving, warm up the roti on a tava, apply a little oil and remove. Apply the tamarind chutney, sprinkle other ingredients and place the veggie mixture towards one side and roll up the Frankie, sprinkle cheese as desired.
- Secure the end well, use some butter paper or aluminium foil to hold up the Frankie in place and serve it immediately.
Recipe- 5] Aloo Chaap Wali Frankie
Ingredients:
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Oil- as needed to fry the potato mix
- Boiled mashed potatoes-1 cup
- Salt to taste
- Chopped green chilies-1 tsp
- Chopped onion-1/2 no
- Chopped coriander-2 tsp
- Red chili powder-1/2 tsp
- Aamchur powder-1/2 tsp
- Coriander powder-1/2 tsp
- Cumin powder-1/2 tsp
- Breadcrumbs-as needed for binding and coating
- Mix all above and shape into oval/ cutlet shapes- deep fry.
For Non-Veg Options:
We can also try stuffing the potato chaap mixture with cooked keema mixture, can also use leftover chicken tikka chopped, mixed with cream cheese for a stuffing. Boiled chopped eggs mixed with a little mango pickle masala and mayo can also be used for a stuffing.
For the assembling of the Frankie:
For veg – egg may not be used.
- Mayonnaise-2-3 tsp
- Grated cheese-2-3 tsp
- Tomato ketchup-1-2 tsp
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- Prepare the potato mixture for the filling of the Frankie, combine together all the ingredients and shape into cutlets, deep fry them to a nice golden brown color and remove.
- Meantime, warm up the wrapper on a tava with a little oil, and remove, apply the ingredients for the assembly as desired and place the chaap in the center of the wrapper, secure it well and roll up into a Frankie, serve hot.
Recipe-6] Frankie Bemisaal
Ingredients:
For the wrapper:
- Leftover rotis/ maida rotis/ tortillas- 3-5 no
For the filling of the Frankie:
- Boneless chicken fillets/ long strips- 250 gms
For the marination:
- Oil-2 -3 tsp
- Salt and pepper to taste
- Mustard paste-1/2 tsp
- Red chili sauce-1 tsp
- Soy sauce-1 tsp
- Chili flakes-1/2 tsp
- Mixed herbs-1/2 tsp
For the coating and binding:
- egg-1 no beaten
- maida-1/2 cup
- breadcrumbs-1 cup
- oil to deep fry
- marinate the chicken pieces for 20 mins, coat with maida, then egg and breadcrumbs, deep fry, remove and keep aside.
For the assembly of the Frankie:
- Mayonnaise-2-3 tsp
- Grated cheese-2-3 tsp
- Tomato ketchup-1-2 tsp
- Tamarind chutney- 2-3 tsp
- Schezuan chutney-1-2 tsp
- Sliced/chopped onions-1/4 cup
- Coriander leaves-2 tbsp. chopped
- Chaat masala-1/2 tsp
- Lime juice-1 -2 tsp
- Chili vinegar-1-2 tsp
Method:
- Decide on the wrapper which is to be used for the frankies, either leftover rotis/ maida rotis or else the ready to use tortilla wraps can be picked.
- Prepare the chicken pieces, apply marination on them and keep aside for 20 mins, coat the chicken pieces with dry maida, then beaten eggs and finally with breadcrumbs and allow to set in the fridge for 20 -30 mins.
- Just before preparing the Frankie, deep fry the chicken pieces in medium hot oil and allow to cook for 3-4 mins on each side, remove and keep aside.
- Now start with the assembling of the Frankie, by warming up the wrapper with a little oil on a tava. Remove and apply the chutneys/ sauces etc on the wrap, place the fried chicken fillets in the center and secure up the sides, ensure that the pieces don’t fall off. Serve it hot.
