Frankie is a homemade Indian flatbread grilled and stuffed with a variety of delicious fillings and seasoned to suit our taste. You can enjoy it any time as a hot portable satisfying snack. Frankie dough is generally made from refined flour, but I have used half each of whole wheat flour (atta) and refined flour.
Bombay Frankie is a trademark of Mr. Amarjit Singh Tibb a national- level hockey player and pharmacist. It all began in 1967 when he sampled a Lebanese pita wrap in Beirut. He decided at that very moment to tweak the wrap to suit Bombay’s palate. Tibb’s idea took two years to culminate into reality, and much of the execution was by wife Surinder Kaur. Her first creation was mutton, Frankie. Nowadays aloo and cheese, chicken or Paneer Frankie are also very much famous all over the world.
Several stories have surfaced as to how one of Bombay’s favorite snacks got its name. But the real tale is a testament as to how ingrained food and cricket are in the city. West Indian cricketer Sir Frank Worrell was a legend during that time. In an India-West Indies match decades ago, Worrell had hit a six, and someone says, ‘What a shot, Frankie!’. And the name stuck Frankie.
What is the difference between Frankie and Kathi Roll?
Frankie is originated in Mumbai and Kathi roll has its roots in Kolkata. Frankie is not the same as a Kathi roll. Kathi rolls have the roti or paratha base, egg, meat, green chutney, onions. But they don’t have a specific masala, which gives Frankie a unique taste.
Kathi roll has a stuffing of assorted vegetables, cheese, meat, paneer, soya, and a melange of spices, on the other hand, Frankie has a cutlet which is made of veggies, cottage cheese and is seasoned with a combination of sauces.
Thank you for that shot, Frankie.
Prep time: 20 mins
Cooking time: 30 mins
Serving – 4
- Oil – 2 teaspoon
- Boiled potatoes (mashed) – 3 nos
- Salt – to taste
- Garlic cloves (peeled) – 5 nos
- Ginger (1-½ inch size) – 1 nos
- Green chilly – 4 nos
- Turmeric powder – 1/2 teaspoon
- Kashmiri chilly powder – 1/2 teaspoon
- Tomato ketchup – 1/2 teaspoon
- Coriander leaves (chopped) – 1/2 teaspoon
For Frankie Masala
- Whole coriander seeds – 2 teaspoon
- Cumin seed – 1 teaspoon
- Turmeric powder – 1/4 teaspoon
- Kashmiri chili powder – 1/4 teaspoon
- Coriander powder – 1 teaspoon
- Chat masala – 1/2 teaspoon
- Garam Masala – 1/4 teaspoon
- Maida (flour) – 1 cup
- Atta (whole wheat flour) – 1/2 cup
- Salt – 1/2 teaspoon
- Water – as required
- Oil – 1/2 teaspoon
- Chilly Vinegar – 1 tablespoon
- Onion (sliced) – 1/2 cup
- Amul Cheese (grated) – 1/2 cup
- Butter – 1 tablespoon
- Coriander leaves (chopped) – 1 tablespoon
- To prepare Frankie masala, combine all the spices and roast on the moderate heat. Allow it cool and coarsely grind in the food processor. Keep separate.
- Mix flour, atta, salt, and water and knead properly to prepare the smooth dough. Cover it with a wet cloth and keep it for resting.
- Crush ginger, garlic, and green chilly in a mortar and pestle.
- Heat oil in a pan. Add a crush ginger-garlic mixture. Saute it.
- Add turmeric, chilly powder, and garam masala, bhuno for a while add tomato ketchup and cook the masala properly.
- Add mashed potatoes and salt. Stir continuously till the mixture cooks completely.
- Add 1 teaspoon Frankie masala and mix properly.
- Remove from the heat and transfer the mixture in a bowl.
- Divide the dough into 4 equal balls. Coat with oil.
- Roll the dough with the help of a rolling pin and cook it on a hot plate from both sides. Apply butter on bread to make it crispy. Remove.
- Prepare the cylindrical shape of the vegetable mixture with the hand and roast it from both sides on the hot plate.
- On a table place the bread and spread the vegetable mixture on the bread.
- Add a dash of lemon juice, chilly vinegar, and Frankie masala.
- Add sliced onion and spread cheese.
- Add some chopped coriander leaves
- Wrap the bread tightly like a roll. Wrap halfway with butter paper.
- Serve hot with tomato ketchup.