Mumbai
Paneer frankie
A roll that survives the school bus, recess and one sneaky trade. Paneer, chutney, crunch, done.
40 minTime
15 gProtein each
mediumSpice
Make it your way
Grandma's wayThe Mumbai stall roll: chutney, chaat masala and a paneer filling that bites back.
The original363kcalsame
15 gproteinsame
5 gfibresame
40minutessame
Paneer frankie as Bombay knows it.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Knead both flours with a pinch of salt, 1 tsp oil and water into a soft dough. Cover and rest 15 minutes.
- 2Toss the paneer with curd, ginger garlic paste, chilli powder, garam masala and a little salt. Set aside 10 minutes.
- 3Blend mint, coriander, green chilli, lemon juice and a pinch of salt with a splash of water into a thick chutney.
- 4Roll four thin rotis and cook on a hot tawa just until spotted on both sides. Stack them in a cloth.
- 5Heat the remaining oil on high, sear the paneer 3 minutes, then add onion and capsicum for 1 minute more. Sprinkle chaat masala.
- 6Spread chutney and ketchup on each roti, line the filling down the middle, roll tight and wrap the base in foil or butter paper.
Serve it like this
Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.
