Paneer Frankie – Marathi Recipe

Instructions

For Base / Paratha:

• Take maida into a bowl and all salt to taste.
• You can use half maida and half wheat flour too if you want.
• Mix well and add a little water at a time to knead the semisoft dough.
• The consistency of the dough should neither too thick nor too thin. It should be semisoft.
• Cover and rest the dough for about 30 minutes.
• After 30 minutes take the dough and knead it once more to make nice and even.
• Take a small ball of dough and make it even.
• Dip the dough ball in dry flour and roll medium thick paratha.
• The paratha should be a little thicker than the chapatti.
• Heat up a pan on medium heat. Transfer the rolled paratha on the pan.
• When small bubbles begin to appear on the upper surface of the paratha flip it over.
• Spread some oil on the paratha and flip it over.
• You can use ghee or butter in place of oil.
• Again spread some oil on the other side and roast the paratha really good from both sides.
• Transfer the paratha into a dish and base or paratha for paneer Frankie is ready.

For Stuffing:

• Heat up oil in a pan.
• Add cumin seeds and let them splutter.
• Add onion and fry until it turns light golden.
• Add tomato puree, ginger-garlic paste, tandoori masala, kitchen king masala, red chili powder, and mix well.
• Fry spices really good for about 3-4 minutes or until these release oil.
• When the spices begin to release oil add salt to taste, a little water just enough for binding, and mix well.
• Add paneer, capsicum and mix well.
• Cover and cook for just about 4-5 minutes.
• Crush kasuri methi in your palms and add.
• Mix well and turn off the gas.
• Stuffing for paneer Frankie is ready.

For Assembling Frankie:

• Take the paratha and spread the dipping all over the paratha.
• Add the paneer stuffing.
• Add shredded cabbage, sliced onion, and roll the Frankie.
• Paneer Frankie is already.
• You can have it as it is or serve with some salad, mayonnaise & chili-garlic sauce dipping too.