Schezwan Frankie Roll शेजवान फ्रेंकी रोल Aloo & Chicken Frankie and Frankie Masala

For Chili Paste

• In a bowl, add kashmiri dry red chillies, oil, garlic, ginger.
• Transfer it into a mixer grinder and make a smooth paste and keep it aside for further use.

For Sauteing Schezwan Chutney

• In a shallow pan, add oil, once it’s hot, add prepared chili paste and saute it for 8-10 minutes on low flame.
• Add vinegar and cook it for 1-2 minutes.
• Add sugar, tomato ketchup, salt to taste and saute it for a minute.
• Once the sauce gets cooked well, remove it into a bowl and keep it aside for further use.

For Frankie Masala

• In a small shallow pan, add salt to taste, coriander seeds, cumin seeds, black peppercorns, green cardamom, cloves, turmeric powder and dry roast for 4-5 minutes on low flame.
• Once the spices are aromatic, add red chili powder, dry mango powder, asafoetida, garam masala and roast for 1-2 minutes on moderate heat.
• Now, transfer it into a grinder jar and make a fine powder. Keep it aside for further use.

For Dough

• In a bowl or parat, add refined flour, salt to taste, vinegar, water as required and knead it well.
• Make a smooth semi soft dough, apply oil onto it and cover it with the muslin cloth and rest it for 15-20minutes.
• Divide the dough into small lemon size balls, sprinkle some flour and make flat roti with the help of a rolling pin.
• Heat a flat pan and roast it on both sides, cook until light brown color appears on both sides. Keep aside for further use.

For Schezwan Sauce

• In a woak, add prepared schezwan chutney, onions, capsicum, coriander leaves, green chili and saute it for 2-3 minutes on high flame.
• Add water as required, salt to taste and get a quick boil to it.
• Once the sauce gets cooked well, divide it into two equal parts.

For Chicken Schezwan

• In the same woak, add prepared schezwan sauce, chicken, onion, green chili, coriander leaves, capsicum, salt to taste and cook on high flame.
• Add water as required and cooked for 7-8minutes on high flame.
• Add cornstarch slurry and mix it well. Once the chicken is cooked well and the sauce gets thickened, remove into a bowl.
• Keep it aside for further use.

For Aloo Schezwan

• In a woak, add prepared schezwan sauce, boiled potatoes, onions, green chili, coriander leaves, capsicum, salt to taste and cook on high flame.
• Sprinkle some water as required and cook for 1-2 minutes on high flame.
• Add cornstarch slurry and mix it well, once sauce is thickened, remove it in a bowl.
• Keep it aside for further use.

For Roasting roti

• Heat a flat pan and roast it on both sides, apply oil and cook until light brown color appears on both sides. Keep aside for further use.

For Assembling Aloo Schezwan Frankie

• In a tawa, add oil, once it’s hot, place the half cooked roti and cook the roti well on moderate heat.
• Now, spread a spoonful of schezwan chutney, add aloo schezwan filling, sprinkle some frankie masala, coriander leaves, grated cheese and roll it properly.
• Garnish it with coriander sprig. Serve hot with tomato ketchup.

For Assembling Chicken Schezwan Frankie

• In a tawa, add oil, once it’s hot, add beaten eggs and cover it with half cooked roti.
• Flip the roti on the other side and cook it properly.
• Spread schezwan chutney on the layered egg side, add chicken schezwan filling, sprinkle some frankie masala, coriander leaves, grated cheese and roll it properly.
• Garnish it with coriander sprig. Serve hot with tomato ketchup.