Ingredient Ideology | Feeling Frank With Frankies & Rolls 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:

1. 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.

2.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.

3.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.

4.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:

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:

1. 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.

2.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.

3.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.

4.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

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

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:

1. 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.

2.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.

3.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.

4. 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:

1. 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.

2.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.

3.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.

4.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:

1. 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.

2. 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.

3. 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:

1. 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.

2. 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.

3.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.

4. 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.