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Paneer Frankie

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Delicious frankies stuffed with paneer filling.

This recipe is from the book Fun Food For Fussy Kids.

Preparation Time :26-30 minutes

Cooking time : 41-50 minutes

Servings : 4

Paneer Frankie

Main Ingredients

Paneer (cottage cheese) , Whole wheat flour (atta)

Cuisine

Fusion

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Paneer (cottage cheese) crumbled
    150 grams
  • Whole wheat flour (atta)
    1 cup
  • Salt
    to taste
  • Oil
    1 tablespoon
  • Onion roughly chopped
    1 large
  • Tomato chopped
    1 large
  • Ginger paste
    1 teaspoon
  • Garlic paste
    1 teaspoon
  • Kashmiri red chilli powder
    1/4 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Coriander powder (optional)
    1 teaspoon
  • Lemon juice
    1 tablespoon
  • To Serve
  • Green chutney
    4 teaspoons
  • Onion finely chopped
    1 medium
  • Chaat masala
    1 teaspoon

Method

Step 1


Mix the whole-wheat flour and salt, add sufficient water and knead into a firm dough. Cover with a damp cloth and keep for about fifteen minutes.

Step 2


Heat the oil in a non-stick pan, add the onions, tomatoes, ginger paste, garlic paste, salt, chilli powder, turmeric powder, coriander powder and stir. Cook till everything blends well and the excess moisture has dried up.

Step 3


Add the paneer and lemon juice, mix and take it off the heat. Divide the filling into four equal portions and set aside. Divide the dough into four equal balls and roll out into thin rotis.

Step 4


Heat a non-stick tawa, place a roti on it, drizzle a little oil all around and cook till both the sides are evenly cooked.

Step 5


Spread a teaspoon of green chutney all over the roti. Place a portion of paneer mixture on one side.

Step 6


Sprinkle some onions and chaat masala over it and roll the roti. Similarly prepare the rest of the frankies.

Step 7


Wrap in aluminum foil and serve.

Chef Tip

For the non vegetarians you can replace paneer with boneless chicken cubes. Add the chicken to the masala and cook till it is done.

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