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| Main ingredients | Porso millet, Ghee, Rice flour, Oil, Boneless chicken, Onion, Ginger-garlic paste, Tomato, Red chilli powder, Turmeric powder, Cumin powder, Coriander powder, Garam powder, Fresh coriander leaves, Mayonnaise, Green chutney |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 30-35 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup proso millet
- Salt to taste
- 1 teaspoon ghee
- ¼ cup rice flour + for dusting
- 2 teaspoons oil
- Stuffing
- 300 grams boneless chicken, cut into thin strips
- 2 teaspoons ghee
- 1 medium onion, chopped
- 2 teaspoons ginger-garlic paste
- 1 medium tomato, chopped
- Salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1½ teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 2 tablespoons chopped fresh coriander leaves
- Mayonnaise as required
- Green chutney as required
Method
- To make roti, put the proso millet in a grinder jar and grind to a fine powder.
- Heat 1¼ cups water in a deep non-stick pan, add salt and ghee and bring it to a boil. Add 1 cup ground powder and rice flour and mix till well combined. Cover and steam for 1 minute.
- Take the pan off the heat and transfer into a large plate and let it cool slightly.
- Drizzle oil and knead to a soft dough while the mixture is still warm. Cover with a damp muslin cloth.
- Dust the worktop with rice flour. Divide the dough into equal portions and roll them into balls. Place each ball on the worktop and roll it into a thin disc.
- Heat a non-sick tawa, place each disc over it and cook for 1-2 minutes. Flip and cook the other side for 1-2 minutes. Apply a little ghee on both sides and continue to cook for 1 minute.
- To make the stuffing, heat ghee in a pan, add onion and ginger-garlic paste, mix and sauté for 2-3 minutes.
- Add tomato, mix and saute for 1-2 minutes. Add salt, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder and coriander leaves, mix well and sauté for 1-2 minutes.
- Add chicken, mix well and sauté on high heat for 2-3 minutes. Reduce heat to medium and continue to cook till the chicken is cooked completely.
- To make each Frankie, place a roti on the worktop. Apply some mayonnaise and green chutney over it. Arrange a portion of the chicken mixture and roll it tightly into a Frankie. Diagonally cut it in half, place on serving plates and serve with green chutney.
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