Why did my frankie turn soggy?

Usually the chicken masala was too wet or the rolls were packed while steaming hot. Cook off extra moisture and let the filling cool slightly before rolling.

Can I use store-bought rotis instead of making the dough?

Yes, soft ready-made rotis work well. Warm them just enough to become flexible so they roll without cracking.

How do I keep the wrap from breaking while rolling?

Roll the dough thin, cook the roti only until flexible, and assemble while it is warm. Overcooked wraps turn brittle and split.

What chutney works best in this chicken frankie?

A fresh coriander-mint green chutney pairs best because it balances the spiced chicken and sweet ketchup with a sharp herbal note.

Home / Recipes / indian / Chicken Frankie

indianMediumnon vegetariannut freehigh protein

Chicken Frankie

RATING

4.6/5(135)

TASTE SCORE

9/10

A street-style Mumbai wrap with flaky rotis, spiced chicken, soft onions, and tangy sauces rolled into a handy, satisfying bite. Great for lunch, dinner, or an easy packed meal.

PREP

25m

COOK

25m

SERVES

1 PIECE

451 cal

SERVINGS

METHOD · 8 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, 1 pinch salt, 1 tsp oil, and water to make a soft dough. Knead for 4 to 5 minutes until smooth, then cover and rest.
TIPA softer dough makes frankie wraps easier to roll without cracking.
mix · ~15 min
Marinate the chicken.
In a bowl, combine chicken breast, yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, lemon juice, and 0.25 tsp salt. Mix well and set aside.
saute · ~17 min
Cook the chicken filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the finely chopped onion and green chili, and cook until the onion softens, about 3 to 4 minutes.
3.Add the chopped tomato and cook until pulpy, about 3 minutes.
4.Add the marinated chicken and cook, stirring often, until the chicken is fully cooked and the masala turns fairly dry, 8 to 10 minutes.
TIPCook off extra moisture so the frankie stays tight and not soggy.
prep · ~2 min
Prepare the onion topping.
Place the sliced onion in a bowl and toss with the chaat masala. Set aside for assembly.
assemble · ~8 min
Divide and roll the wraps.
1.Divide the rested dough into 4 equal balls.
2.Roll each ball into a thin round wrap.
3.Keep the rolled wraps covered so they do not dry out.
fry · ~8 min
Cook the wraps.
1.Heat a tawa or flat pan over medium heat.
2.Cook one rolled wrap until light spots appear on the bottom, about 30 seconds.
3.Flip, drizzle a little of the remaining oil, and cook both sides until lightly golden and flexible.
4.Repeat with the remaining wraps.
TIPDo not overcrisp the wraps or they will crack when rolled.
assemble · ~6 min
Assemble the chicken frankies.
1.Place one warm wrap on a plate.
2.Spread 1 tbsp tomato ketchup and 1 tbsp green chutney over the center.
3.Add a portion of the chicken filling and top with some seasoned sliced onion.
4.Roll tightly into a frankie and repeat with the remaining wraps and filling.
serve
Serve the chicken frankies warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken at least 15 to 30 minutes so the yogurt and spices coat every strip well.
2
Slice the chicken breast thinly and evenly so it cooks fast and stays tender inside the wrap.
3
Cook the filling until the masala looks fairly dry; wet filling will make the frankie soggy and hard to roll.
4
Keep the rotis soft, not crisp, by cooking only until light golden with a few spots.
5
Spread the sauces in the center only, leaving the edges cleaner so the rolls seal neatly.
6
Assemble while the wrap is still warm; a hot roti bends better and holds the filling tightly.
7
For lunchboxes, cool the chicken filling slightly before rolling so steam does not soften the wrap too much.