Chicken Frankie

Instructions

1. 1

   Prepare the Roti Dough & Tangy Onions

   • In a large bowl, combine the all-purpose flour, whole wheat flour, 0.5 tsp salt, and 1 tbsp of oil. Mix well.
   • Gradually add lukewarm water and knead for 7-8 minutes to form a soft, pliable dough. Cover with a damp cloth and let it rest for at least 30 minutes.
   • While the dough rests, prepare the tangy onions. In a small bowl, combine the thinly sliced large onion, white vinegar, and a pinch of salt. Mix well and set aside to pickle.
2. 2

   Cook the Chicken Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until fragrant.
   • Stir in the tomato puree and cook for 2-3 minutes. Add the turmeric, red chili, coriander, and cumin powders. Sauté the masala for 3-4 minutes until the oil begins to separate from the mixture.
   • Add the chicken pieces and 1 tsp of salt. Mix thoroughly to coat the chicken in the masala.
   • Cover the pan and cook for 12-15 minutes, stirring occasionally, until the chicken is tender and fully cooked. Ensure the internal temperature reaches 165°F (74°C).
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and set the filling aside.
3. 3

   Cook the Rotis

   • Divide the rested dough into 4 equal portions and roll each into a thin 7-inch circle.
   • Heat a tawa or flat skillet over medium-high heat. Place a roti on the tawa and cook for 30-45 seconds per side until it's partially cooked with light spots. It should remain soft. Set aside and repeat for all rotis.
4. 4

   Create the Egg-Coated Roti

   • On the same tawa, add about 1 tsp of oil. Crack an egg directly onto the tawa, break the yolk, and spread it slightly.
   • Immediately place one of the partially cooked rotis on top of the egg. Press down gently so the egg adheres to the roti.
   • Cook for about 1-2 minutes until the egg is set. Flip and cook the other side for another 30 seconds.
   • Remove from the tawa and place on a plate with the egg-side facing up. Repeat for the remaining rotis and eggs.
5. 5

   Assemble and Serve the Frankie

   • On the egg-coated side of the roti, place a generous portion of the chicken filling in a line down the center.
   • Top the chicken with a spoonful of the tangy pickled onions.
   • Sprinkle a pinch of chaat masala over the filling for an extra burst of flavor.
   • Roll the roti tightly into a cylinder. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
   • Serve immediately while hot and enjoy the authentic taste of Mumbai street food.