Ingredients

Instructions

Cilantro-Mint Chutney

  1. Blanch the Herbs

    • Bring a small pot of water to a boil.
    • Add mint leaves to the boiling water for 5–10 seconds.
    • Immediately transfer the leaves to an ice water bath. Drain and pat dry with a clean towel.

  2. Blend the Chutney

    • In a blender, combine blanched cilantro and mint, lime juice, green chili, ginger, sugar, and salt.
    • Add the oil for emulsification and blend until smooth, adding water gradually to reach the desired consistency.

Garlic Chutney

  1. Prep the Ingredients

    • Ensure the peanuts are roasted and cooled. If starting with raw peanuts, lightly roast them in a dry pan over medium heat until golden and aromatic, then let them cool completely.

  2. Toast Garlic and Spices

    • Dry roast the garlic cloves in a pan on low heat until they are golden and fragrant. Remove and set aside.
    • In the same pan, lightly toast the cumin seeds for about 1 minute until aromatic. Let them cool.

  3. Grind the Chutney

    • Add the roasted peanuts, toasted garlic, toasted cumin, chili powder, and salt to a blender or food processor.
    • Pulse the mixture until you achieve a coarse, crumbly texture. Avoid over-grinding, as the heat and friction can cause the peanuts to release their oil and turn into a paste.

Paneer Frankie

  1. Marinate paneer:
    Mix yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, salt, and lemon juice. Coat paneer strips; rest 15–20 mins.

  2. Cook paneer & veg:

    • Heat oil in a pan, sear marinated paneer until lightly charred (5 mins). Remove.
    • In same pan, sauté sliced onion, bell pepper, and green chili until softened; return paneer to pan, toss with coriander.

  3. Dress cucumbers:
    Toss the cucumber half moons with lemon juice and salt until evenly coated.

  4. Warm rotis:
    Toast each roti lightly with a smear of oil until soft and pliable.

  5. Assemble Frankie rolls:

    • Spread green chutney over roti.
    • Place shredded cabbage and a few dressed cucumbers.
    • Add hot paneer-veg filling.
    • Sprinkle the Garlic Chutney generously over the filling.
    • Top with onion rings, dust of chaat masala, and squeeze of lemon.
    • Roll tightly, wrap lower half in foil or parchment for easy eating.

Plating & Garnishing

  • Base: Tightly rolled wrap with the filling visible at the top.
  • Finish: Wrap the lower half in foil or parchment for street-food presentation. Serve with extra chutneys on the side.

Safety & Quality: The paneer should be seared just before assembly to maintain its texture. Rolled Frankies can be wrapped in foil to keep them warm.