Recipe for Chicken Schezwan Frankie
Prep time: 25-30 minutes | Cooking time: 25-30 minutes | Serves: 8-10 frankies
Half cooked frankie roti
- Maida (Refined flour) 2 cups
- Salt ½ tsp
- Dahi (Curd) 1/4th cup
- Water as required
- Oil as required for cooking the roti (half cooked)
- Take a mixing bowl, add refined flour, salt and curd, mix well and combine until a dough is formed, once the dough is formed, transfer over the kitchen platform and knead well for 10-15 minutes.
- Stretch the dough while kneading properly, make sure to knead well as we require a soft and stretchy dough.
- Apply some oil on the dough surface to prevent the dough from drying and further cover it with a damp cloth and rest it for at least 30 minutes.
- After the rest, divide the dough in equal size dough balls.
- Coat it with dry flour, flatten it with hands and further use a rolling pin to make a chapati. Roll it a little thicker than a regular chapati.
- Set a tawa on medium high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough and please do not burn the roti.
- Cook as many half-cooked roti as you want and stack them, keep it covered in a cloth or you can also keep them in an insulated casserole to keep them soft.
- Use them as required when about to make the frankie.
Homemade Frankie masala
- Kashmiri red chilli powder 3 tbsp
- Turmeric powder 1 tsp
- Coriander powder 2 tbsp
- Black salt 1.5 tbsp
- Anardana powder 1 tbsp (optional)
- Aamchur powder 3 tbsp
- Cumin (jeera) powder 1 tbsp
- Garam masala 2 tsp
- Black pepper ½ tsp
- Salt ½ tsp
- Just mix all the spices in a mixing jar and your frankie masala is ready, use them accordingly and store them in an airtight container and you can store it in the fridge for couple of months.
- As the anardana powder is optional, but if you have it in the kitchen then please do use it.
Schezwan chicken filling
For frying chicken
- Boneless chicken 500 gm (breast)
- Salt & black pepper to taste
- Light soy sauce 1 tsp
- Vinegar 1 tsp
- Egg white of 1 egg
- Cornstarch 3 tbsp
- Oil for frying
- For chilli paste
- Kashmiri red chillies 10-15 nos.
- Hot water to soak
For making sauce
- Oil 2 tbsp
- Freshly prepared red chilli paste
- Garlic 4 tbsp (chopped)
- Ginger 1 tbsp (chopped)
- Green chillies 1-2 nos. (chopped)
- Green chilli paste 1 tsp
- Coriander stems 1 tbsp (chopped)
- Spring onions 2-3 bulbs (chopped)
- Tomato Ketchup 3 tbsp
- Red chilli sauce 1 tbsp
- Vinegar 1 tsp
- Light Soy sauce 1 tsp
- Chicken Stock/Hot Water 200-300 ml
- Salt & White pepper powder to taste
- Sugar a pinch
- Corn flour 1 tbsp + water 50 ml
- Onions ½ cup (petals)
- Capsicum ½ cup (diced)
- Spring onion greens 2 tbsp (chopped)
- I’ve taken chicken breast you can use any part of the chicken that’s boneless, further slice them thinly and then cut in thin strips.
- Further, take a mixing bowl & add salt & pepper, soy sauce, vinegar, egg white & cornstarch, along with chicken strips, mix & combine well.
- Set oil on medium heat, deep fry the marinated chicken strips in hot oil over medium high flame until light golden brown in colour. Keep it aside to be used later.
- For fresh red chilli paste, cut the chillies lengthwise to remove the seeds and soak them in hot water for 10-15 minutes, further cool down to room temperature and grind to a fine and thick paste, add little water to blend it efficiently. Keep aside.
- For making the sauce, set a wok on high heat, add oil, freshly prepared chilli paste, cook the chilli paste well until the oil separates.
- Further add, chopped garlic, ginger, green chillies, green chilli paste, coriander stems & spring onion bulbs, stir & cook for 1-2 minutes on high flame.
- Now, the sauces & stir and cook on high flame for 1-2 minutes.
- Further, add the chicken stock/hot water, salt & pepper to taste and sugar
- Next, add spring onion greens, onions, capsicum and fresh coriander, stir & cook for 1-2 minutes.
- Now add the fried chicken, mix and stir to coat the sauce well with the chicken.
- In a separate small bowl, mix corn cornflour and water to make a slurry, add slurry to the wok and cook until the sauce thickens.
- Finish it by adding freshly chopped spring onion greens. Schezwan chicken is ready to be used as a filling.
- Half cooked frankie rotis
- Eggs as required
- Salt to taste
- Butter as required
- Frankie masala
- Schezwan Paneer
- Onions (Chopped)
- Fried noodles
- Break one egg in a bowl, add salt to taste and whisk well.
- Further, set a tawa on high heat, add a blob of butter and cook the half cooked rotis on both the sides until golden brown spots appear, pour the whisked eggs over the roti and flip and cook until the egg is cooked while its sticked to the roti.
- Take the egg coated roti and sprinkle some frankie masala, add sufficient amount of chicken schezwan filling, onions, fried noodles and little bit of more frankie masala, roll it and your good to go.
- Consume it immediately.