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Multigrain Chicken Frankie

A wholesome wrap featuring spiced chicken filling rolled in a soft multigrain roti, offering a balanced taste and nutrition. This is a Sanjeev Kapoor exclusive recipe.

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Multigrain Chicken Frankie - SK Khazana

Main Ingredients Multi Grain Chilla Mix, Boneless chicken
Cuisine Indian,Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients 

  • 180 grams Multi Grain Chilla Mix
  • 150 grams boneless chicken, cut into thin strips
    Salad
  • ½ cup shredded purple cabbage
  • 1 small capsicum, thinly sliced
  • 1 small onion, thinly sliced
  • Black salt to taste
  • A pinch of chaat masala
    Stuffing
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • A pinch of turmeric powder
  • ½ tsp red chilli powder
  • 1½ tsps ginger-garlic paste
  • 1 medium tomato, finely chopped
  • Salt to taste
  • 2 tbsps chopped fresh coriander
  • 1-2 green chillies, chopped
  • Oil for drizzling
  • Chilli vinegar for drizzling
  • Tomato ketchup to serve

Method

  1. For the salad, add purple cabbage, capsicum and onion in a bowl. Sprinkle black salt and chat masala and mix well.
  2. For the stuffing, heat oil in a non-stick pan. Add onion and saute for 1-2 minutes. Add turmeric powder, red chilli powder and mix well. Cook for a minute.
  3. Add ginger-garlic paste and mix well. Cook for a minute. Add tomato and mix well. Add salt, saute and cook till soft and pulpy.
  4. Add 1 tbsp chopped coriander and green chillies and mix well. Add chicken and saute on high heat for 2-3 minutes. Cook for 3-4 minutes and switch the heat off.
  5. Sprinkle remaining chopped coriander, cover and set aside.
  6. For the covering, take Multi Grain Chilla Mix and add water little by little, mixing continuously to form a smooth batter of pouring consistency.
  7. Heat a non-stick tawa, pour a portion of the mixture on it and spread it slightly. Drizzle a little oil on the sides and cook for 1-2 minutes.
  8. Flip the chilla and cook for a few seconds. Lower the heat and place the portion of mixture and drizzle chilli vinegar and sprinkle the salad on top and roll the chilla into a Frankie.
  9. Cut in half and serve hot with tomato ketchup.
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