Make Our Tasty Frankie Recipes.

Noodle & Manchurian Frankie

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 155 grams
Wheat flour - 100 grams
Salt - 1 teaspoon
Oil - 2 tablespoons
Water - 200 milliliters

(For Noodles)
Oil - 2 tablespoons
Garlic - 2 teaspoons
Onions - 70 grams
Bell pepper - 175 grams
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Vinegar - 1 teaspoon
Soy sauce - 1 teaspoon
Ketchup - 1 tablespoon
Schezwan sauce - 1 1/2 tablespoons
Boiled noodles - 130 grams

(For Manchurian)
Cabbage - 120 grams
Bell pepper - 70 grams
Carrots - 60 grams
Bell pepper - 65 grams
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
All purpose flour - 30 grams
Corn flour - 30 grams
Oil - for frying
Oil - 1 tablespoon
Ginger - 2 teaspoons
Garlic - 2 teaspoons
Onions - 40 grams
Cabbage - 50 grams
Bell pepper - 110 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Sugar - 1 teaspoon
Vinegar - 1 teaspoon
Soy sauce - 2 teaspoons
Ketchup - 1 tablespoon
Schezwan sauce - 1 1/2 tablespoons
Corn flour - 2 teaspoons
Water - 45 milliliters

(For Noodle & Manchurian Frankie)
Ghee - for brushing
Schezwan sauce - to taste
Onions - to taste
Purple cabbage - to taste

PREPARATION
(For Dough)
1. In a mixing bowl, add 155 grams all purpose flour, 100 grams wheat flour, 1 teaspoon salt, 2 tablespoons oil and mix it well.
2. Add 200 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.

(For Noodles)
1. Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons garlic and stir well.
2. Then, add 70 grams onions and fry till translucent or until it turns golden brown in color.
3. Now, add 175 grams bell pepper and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Add 1 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Add 1 teaspoon vinegar, 1 teaspoon soy sauce, 1 tablespoon ketchup, 1 1/2 tablespoons schezwan sauce and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Now, add 130 grams boiled noodles and mix it well.
9. Cook for another 5 - 7 minutes on medium heat.
10. Remove it from heat and keep aside.

(For Manchurian)
1. In a mixing bowl, add 120 grams cabbage, 70 grams bell pepper, 60 grams carrots, 65 grams bell pepper, 1 teaspoon salt, 1/4 teaspoon black pepper, 30 grams all purpose flour, 30 grams corn flour and mix it well.
2. Take some mixture in your hands and shape it into a ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Heat 1 tablespoon oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic and stir well.
6. Then, add 40 grams onions and fry till translucent or until it turns golden brown in color.
7. Now, add 50 grams cabbage, 110 grams bell pepper and mix it well.
8. Cook for 8 - 10 minutes on medium heat.
9. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon sugar and mix it well.
10. Add 1 teaspoon vinegar, 2 teaspoons soy sauce, 1 tablespoon ketchup, 1 1/2 tablespoons schezwan sauce and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. In a bowl, add 2 teaspoons corn flour, 45 milliliters water and mix it well.
13. Pour the batter into the skillet and mix it well.
14. Now, add the fried manchurian balls in it and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat and keep aside.

(For Roti)
1. Take a ball from dough and dust it with flour.
2. Flatten it with the help of a rolling pin.
3. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
4. Flip it gently.
5. Brush it with ghee.
6. Flip it again and brush the other side too.
7. Cook until it turns golden brown in color from both sides.
8. Remove it from heat.

(For Noodle & Manchurian Frankie)
1. Place the roti on a board.
2. Add some schezwan sauce on it and spread it evenly.
3. Then, add the prepared noodles on it.
4. Now, add the prepared manchurian on top of it.
5. Garnish some onions and purple cabbage on top of it.
6. Fold it tightly and cover it with aluminium foil.
7. Serve hot.

Achari Paneer Frankie

Servings - 2 - 3

INGREDIENTS
Coriander seeds - 2 teaspoons
Black sesame seeds - 2 teaspoons
Fennel seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Fenugreek seeds - 2 teaspoons
Dry red chili - 6
Turmeric - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
All purpose flour - 135 grams
Wheat flour - 130 grams
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Water - 190 milliliters
Yogurt - 240 grams
Ginger garlic paste - 1 tablespoon
Blended masala - 2 tablespoons
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Paneer - 380 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Green chili - 1 teaspoon
Onions - 100 grams
Bell pepper - 60 grams
Coriander - 1 tablespoon
Marinated paste - 80 grams
Salt - 1/4 teaspoon
Lemon juice - 1 tablespoon
Oil - for brushing
Ketchup - to taste


PREPARATION
1. Take a pan, add 2 teaspoons coriander seeds, 2 teaspoons black sesame seeds, 2 teaspoons fennel seeds, 2 teaspoons mustard seeds, 2 teaspoons fenugreek seeds, 6 dry red chili and dry roast for 1 - 2 minutes.
2. Add 1/4 teaspoon turmeric, 1/4 teaspoon salt, 1/4 teaspoon asafoetida and roast until it turns golden brown in color.
3. Remove it from heat and transfer this into a blender.
4. Blend it into a fine powder.
5. In a mixing bowl, add 135 grams all purpose flour, 130 grams wheat flour, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
6. Then, add 190 milliliters water and knead it into a smooth soft dough.
7. Rest the dough for 20 minutes.
8. In a mixing bowl, add 240 grams yogurt, 1 tablespoon ginger garlic paste, 2 tablespoons blended masala, 1/2 teaspoon salt, 1 tablespoon oil and mix it well.
9. Now, add 380 grams paneer and mix it well.
10. Marinate for 10 minutes.
11. Heat 45 milliliters oil in a pan, add the marinated paneer in it and cook until it turns golden brown in color from all sides.
12. Remove it from heat and drain it on an absorbent paper.
13. Heat 2 tablespoons oil in a pan, add 1 teaspoon green chili and stir well.
14. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
15. Now, add 60 grams bell pepper and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 tablespoon coriander and mix it well.
18. Then, add 80 grams marinate paste, 1/4 teaspoon salt and mix it again.
19. Now, add the cooked paneer in it and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Add 1 tablespoon lemon juice and mix it well.
22. Remove it from heat and keep aside.
23. Take a ball from dough and flatten it with the help of rolling pin.
24. Place it on a hot tawa.
25. Cook on moderate heat for 2 - 3 minutes.
26. Flip it gently. Brush it with oil.
27. Cook till it turns golden brown from both sides.
28. Remove it from heat and place it on a board.
29. Spread some ketchup on it.
30. Place the prepared paneer mixture on it.
31. Roll it tightly and cover it with aluminium foil.
32. Serve hot.