Full written recipe for Paneer Schezwan Frankie
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 8-10 frankies
For half cooked frankie roti
Maida (Refined flour) 2 cups
Salt ½ tsp
Dahi (Curd) 1/4th cup
Water as required
Oil as required for cooking the roti (half cooked)
Add the refined flour in a bowl, further add salt to taste and curd, mix well and combine until a dough is formed, once the dough is formed, transfer over the kitchen platform and knead well for 10-15 minutes.
Stretch the dough while kneading properly, make sure to knead well as we have to knead a soft and stretchy dough.
Apply some oil on the dough surface to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes.
After the rest, divide the dough in equal size dough balls.
Coat it with dry flour, flatten it with hands and further use a rolling pin to make a chapati. Roll it a little thicker than a regular chapati.
Set a tawa on medium high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
Cook as many half roti as you want and stack them, keep it covered in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.
For homemade Frankie masala
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp
Just mix all the spices in a mixing jar and your frankie masala is ready, use them accordingly and store them in an airtight container and you can store it in the fridge for couple of months.
As the anardana powder is optional, but if you have it in the kitchen then please do use it.
For Schezwan paneer filling
For frying paneer
Paneer 500 gm (cubes)
Corn flour 1 cup
Refined flour ½ cup
Salt & black pepper to taste
Ginger garlic paste 1 tbsp
Water as required
Oil for frying
For chilli paste
Kashmiri red chillies 10-15 nos.
Hot water to soak
For making sauce
Oil 2 tbsp
Freshly prepared red chilli paste
Garlic 4 tbsp (chopped)
Ginger 1 tbsp (chopped)
Green chillies 1-2 nos. (chopped)
Coriander stems 1 tbsp (chopped)
Spring onions 2-3 bulbs (chopped)
Tomato Ketchup 3 tbsp
Red chilli sauce 1 tbsp
Vinegar 1 tsp
Light Soy sauce 1 tsp
Vegetable Stock / Hot Water 200-300 ml
Salt & White pepper powder to taste
Aromat powder 1 tsp (optional)
Corn flour 1 tbsp + water 50 ml
Onions ½ cup (petals)
Capsicum ½ cup (diced)
Spring onion greens 2 tbsp (chopped)
For making the batter, take a mixing bowl & add cornflour, refined flour, salt & pepper to taste, mix well and add water slowly and gradually to make a semi thick batter.
Coat the paneer cubes well with the batter.
Set oil on medium heat for deep frying, deep fry the coated paneer cubes in hot oil over medium high flame until crisp and golden brown in colour.
Remove it on an absorbent paper and keep aside to be used later.
For fresh red chilli paste, soak the Kashmiri red chilli in hot water for 10-15 minutes, further cool down to room temperature and grind to a fine and thick paste, add little water to blend it efficiently. Keep aside.
For making the sauce, set a wok on high heat, add oil, freshly prepared chilli paste, cook the chilli paste well until the oil separates.
Further add, chopped garlic, ginger, green chillies, coriander stems & spring onion bulbs, sauté it for 1-2 minutes on high flame.
Now, add tomato ketchup, red chilli sauce, vinegar & soy sauce, stir and cook on high flame for 1 minute.
Further, add the vegetable stock or hot water, stir and cook on high flame for 2-3 minutes, further add salt & pepper to taste and aromat powder, stir well and bring to a boil.
In a separate small bowl, add the cornflour and water and mix, further add this cornflour mixture to the wok and cook until the sauce thickens.
Next, add the fried paneer cubes, onion petals, diced capsicum and mix gently, stir gently to coat the paneer well with the sauces
Finish it by adding freshly chopped spring onion greens.
Schezwan paneer is ready to be used as a filling.
To make frankies
Half cooked frankie rotis
Butter as required
Set a tawa on high heat, add a blob of butter and cook the half cooked rotis on both the sides until golden brown spots appear.
Sprinkle some frankie masala over the frankie roti and add the schezwan paneer filling, onions, cabbage, fried noodles and little bit of more frankie masala, roll the roti and your good to go. Consume it immediately.
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