Bombay Frankie with or without egg

By ParsiCuisine.com 2 comments

VIDEO: Bombay Frankie with egg



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THE PARSI CUISINE

Have you had a Bombay Frankie ever? If not you don’t know what you are missing!

I like mine with a egg, so do see the video above. This shows how to make the Frankie with egg. 

Wholesome, Nutritious and Satisfying. Frankie is a Bombay Street food but you can make it wherever you are.

Tip you can use leftover chicken (shredded), leftover potatoes (mashed) and Roti. Be creative and enjoy with chai or coffee. 

Bombay Frankie 

Ingredients

For The Roti

1/2 cup plain flour (maida aka all purpose flour)
1/4 cup whole wheat flour
1 tsp oil
salt to taste

 

For the Vegetarian stuffing:

1 cup noodles, prepared and cooled
2 boiled potatoes (mashed)
2 Onions (cut into half circle shape)
1 tomato (chopped)
1 capsicum or green hot pepper (chopped)
chilly powder pinch
Schezwan sauce to taste (purchase HERE)
soya sauce ( 1 tbsp)
salt pinch
black pepper pinch

chat Masala pinch
ginger-garlic paste
Cheese to taste

BOMBAY SAUCE CO’s SCHEZWAN SAUCE – Great for Stir-Frys, Marination, Spreads & Dipping sauce for ALL APPETIZERS! – 9.8oz Glass Jar

Non-Veg Stuffing 

Chicken / Potato Cutlet (Recipe)

Non veg Option : 1 egg per roti and each Frankie

Note: if you want to make this an non-veg Frankie,  take one egg, beat it and in a non stick pan drizzle oil, heat and spread egg to cook slightly. Place roti on top, flip and assemble Frankie. You will need one egg for each Frankie.

Method For The Roti 

  1. Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water.

  2. Divide the dough into equal portions and roll out them,

  3. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing: Aloo tikki (potatoes) 

  1. Heat 2 tbsp spoon oil in a deep pot and add ginger-garlic paste.

  2. Fry for 2 minutes, then add mashed potatoes, chopped tomato and capsicum, add half of the onion (half of the onion we will need at the time of serving)

  3. Add chilly powder, salt, black paper and make a good mixture, make tikkies of equal shapes and keep them aside. Part 1 is completed.

  • Noodles (alternative stuffing) 

    1 packet noodles, I used maggi noodles, Ramen noodles work too.

  • Boil noodles in hot water and add schezwan sauce and soya sauce.

HOW TO SERVE

  1. Take one roti and apply schezwan sauce on it then put one aloo tikki and spread in middle part of roti in finger shape.

  2. Or put the boiled and drained noodles on it and some onions.

  3. Garnish with cheese and roll the tikki, fold  and cover.

 

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Til’ next Friday…

Enjoy,

Rita

ParsiCuisine.com

Indian Parsi Cuisine Cookbooks by Rita Jamshed Kapadia, are available. Please contact Rita@ParsiCuisine.com or purchase directly on Amazon.

2 Comments

Peri’s Spice Ladle

Jun 6, 2015, 3:48 pm

Excited to see one of my childhood favorites in a veggie version…Great recipe, Rita:)

Parsi Cuisine

Jun 6, 2015, 4:22 pm

It is such a good compliment coming from you Peri ! I recently added your cookbooks and listed you in my author list for Amazon Shop.

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