Frankies (Chicken or Mutton)
Makes 8 frankies
Ingredients:
Chicken or mutton or beef strips: 500 gms (~1 lb)
Ghee: 2 tsp
Onion: 1 medium, ground into paste with no water, if possible
Tenderizer: ½ tsp
Salt: ½ tsp
Ginger Garlic (adrak lasan) paste: 1 tsp or ½ tsp each
Red Chili powder: 1 tsp or more to taste
Garam masala powder: ½ tsp
Ketchup: 1-2 tbsp, adjust per taste
VInegar: 1 tbsp, adjust per taste
Tortillas: 8
Eggs: 4
Kachumar of ½ sliced onion, cilantro (kothmir), mint (phudina) leaves, vinegar, salt, chaat masala
Cilantro and tamarind chutney mixed together in 1:2 ratio
Instructions:
Marinate chicken or mutton in ghee, grated onion, tenderizer, salt, and ginger garlic paste for ½ hour minimum.
In a heavy bottomed pan, heat ghee, add red chili powder and garam masala. Before the spices burn, quickly add marinated meat. Mix well. Add vinegar and water for cooking. Chicken can be cooked covered for 20 minutes and mutton/beef needs to be pressure cooked. Dry excess water and add ketchup. Taste and adjust taste. Finished mixture should be wet but not runny (lachlachta)
Preparing the tortilla: In a flat heavy bottomed pan, add 1 tbsp oil, then the tortilla. Add 2 tbsp or more whipped raw egg on the tortilla. When egg begins cooking and tortilla is browned from the bottom, flip over and finish cooking egg. Add oil to prevent sticking.
Preparing the frankie: To the cooked tortilla, spoon chutney mix, then the kachumar and finally the protein mix. Roll the roti tightly and cut rolls in half.
