Makes : 8 frankies
Ingredients for the Frankie wrap:
- Wheat flour – 1 cup
- Plain flour (Maida) – ½ cup
- Salt to taste
- Oil – 1½ teaspoon
- Eggs – 8
Method for the Frankie wrap:
- Mix the flours and salt in a large bowl.
- Add water ¼ cup at a time and knead to a soft dough.
- Apply oil on the dough, cover and set aside to rest for 30 minutes.
- After 30 minutes knead it again into a soft dough.
- Divide the dough into 8 portions and make 8 frankie wraps.
- To make the frankie wrap: With a rolling pin roll each portion into an 8″ in diameter disc (roti) and cook on a pan.
- Cover the frankie wraps and set aside for later.
- To put the omelette and frankie wrap together:
- To a frying pan on medium heat add a teaspoon of oil and one lightly beaten egg, seasoned with salt and pepper.
- When one side is done (the omelette should be done soft but not brown), flip over and place one frankie wrap on the wet side of the omelette. Press down gently and flip over for less than a minute. Set aside. Repeat for all the frankie wraps and egg.
Ingredients for the Szechuan chicken:
- Chicken – ½ kilogram boneless cubes (use ½ kilogram paneer or tofu cut into ½” cubes and skip the egg for a vegetarian variant of the same)
- Kashmiri red chillies – 5
- Water – ½ cup
- Peppercorns – 2 teaspoons
- Garlic – 1 knob
- Tamarind – 1 marble-sized piece (alternatively you can use 2 tablespoons of vinegar)
- Jaggery powder – 3 teaspoons (you can use sugar)
- Spicy chilli powder – 2 teaspoons (adjust your spice levels here)
- Salt to taste.
- Oil – 2 tablespoons
Method for the Szechuan chicken :
- Break up and soak the Kashmiri chillies in half a cup of water for about 20 minutes or until soft.
- Once the chillies are soft, grind together the soaked red chillies with the water, peppercorns, garlic, tamarind, jaggery powder, spicy chilli powder and salt to a smooth paste.
- Marinate the chicken in the ground paste for an hour or more.
- To a hot wok or kadhai on medium heat, add oil and the marinated chicken.
- Cook tossing around for a while. Lower the heat to minimum, cover and continue cooking until the chicken juices start to run.
- Now continue cooking the chicken without the lid on high heat until done. The chicken should remain moist (ie. not dry up).
- Set aside.
Ingredients and Method for the salad:
- Cucumber – 1, julienned thin
- Onion – 1, sliced thin
- Capsicum – 1, sliced thin
- Pepper powder – ¼ teaspoon
- Pickled green chillies -½ teaspoon (these are just green chillies cut into rounds and soaked in a little vinegar. Store-bought bottled jalapenos are also a nice alternative)
- Salt to taste
Mix all the above ingredients in a bowl and refrigerate.
To assemble the Frankie:
- Divide the chicken szechuan into 8 parts.
- Place a frankie wrap on a plate, spread some of the chicken szechuan in a straight line across the diameter of the frankie wrap and top it with salad. Roll up the frankie with the salad and chicken tightly wrapped so that nothing falls out.
