Paneer Frankie brings together the best of Indian street food in one tasty wrap. I learned this recipe during my travels in Mumbai and fell in love with its perfect blend of textures. The bread-based dough gives a unique twist to traditional frankies, while the spicy paneer filling adds a rich, satisfying taste that keeps you coming back for more.
About the Recipe
This recipe puts a creative spin on regular frankies by using bread in the dough. The result is a softer wrap that’s still sturdy enough to hold the filling. The paneer filling is packed with flavors from fresh lime, green chilies, and a mix of peppers. It’s perfect for those who love Indian food but want to try something different from regular curries.
Why You’ll Love This Recipe
You’ll love how the bread-based dough creates a uniquely soft texture that’s different from regular rotis. The filling is customizable – you can make it as spicy or mild as you like. The egg coating (if you choose to use it) adds extra protein and creates a lovely crispy layer. Best of all, these frankies are great for meal prep and can be made ahead of time.
Paneer Frankie
Cooking Tips
– Don’t skip the 30-minute resting time for the dough
– Roll the chapatis evenly for consistent cooking
– Cook the egg layer on medium heat to avoid burning
– Squeeze out all water from the bread slices for better dough texture
– Chop the filling ingredients finely for easy rolling
Serving and Storing Suggestions
Makes 4 frankies. Total prep time: 45 minutes. Serve hot with mint chutney or ketchup. Wrap in foil to keep warm. Can be stored in the fridge for up to 24 hours – reheat on a pan before serving.
Similar Recipes
- Veg Kathi Roll
- Egg Roll
- Paneer Wrap
- Schezwan Frankie
Nutrient Benefits
Paneer provides protein and calcium, while whole wheat flour adds fiber. Green chilies are rich in vitamin C. This recipe offers a good balance of carbs and protein, making it a filling meal option. The eggs (if used) add extra protein and healthy fats.
Paneer Frankie
Ingredients
- 4 Bread Slices (crust removed)
- 1/2 cup Maida
- 1/2 cup Wheat Flour
- Salt (a pinch)
- Warm Water for kneading the dough
For the Filling:
- 100 gms Paneer Tikka
- 2 Green Chillies (chopped)
- 1 tbsp Lime Juice
- 4 Eggs (optional)
- 1/2 cup Onion (finely chopped)
- 1/2 tsp Black Pepper
- 1/2 tsp White Pepper
- 1/2 tsp Pepper
- Salt as per taste
- Oil for shallow frying
Instructions
- Soak the bread slices in water.
- Squeeze out the water and mix it with the maida and wheat flour till they resemble breadcrumbs.
- Add salt to taste.
- Knead it into a dough with water.
- Keep aside for 30 minutes.
- Beat the eggs, adding salt and pepper to taste.
- Roll out the dough into chapattis, cook on tava and remove.
- Pour 1 tsp oil on hot tawa, immediately pour 2 tbsp of egg mixture on it.
- Press the cooked chapatti over it.
- Pour 1 tsp oil again on all sides of the chapattis.
- Press the chapatti well with a ladle to cook the egg underneath and remove from the flame.
- Make a filling on finely chopped onion, paneer, lime juice, green chillies, salt and pepper.
- Fill each egg paratha with the paneer filling.
- Fold like an envelope and wrap it in butter paper or aluminum foil.
- Serve hot.
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Frequently Asked Questions
Can I make this without eggs?
Yes. Skip the egg coating and just cook the chapatis directly on the tava with a little oil. The frankies will still be delicious, just slightly different in texture.
How spicy is this recipe?
The spice level is moderate but easily adjustable. Reduce or increase the green chilies and black pepper according to your taste preferences.
Can I prepare the dough in advance?
Yes, you can prepare the dough up to 4 hours ahead and keep it covered at room temperature. Just knead it briefly before rolling.
