Tuesday, January 22, 2013

Grilled Chicken and Veg Frankies

In the year 1981, I was taking a stroll one late evening with my cousin Premakar near Krishna Rao Park in Basavangudi Bangalore. Both of us being foodies, we didn't fail to catch the aroma of something being roasted on the tawa in a compound. Thought a private barbecue party is going on, but there was total silence. Out of curiosity, we went near the compound wall and found a small plywood board hanging below a fluorescent light with the name 'Lalli's Eat Out' written with chalk on that!

We saw a lady preparing something on a charcoal stove across the compound wall within a small canopy built on 4 pillars. Saw a small list pasted on one pillar with half a dozen items. We asked the lady what all items are available. She said for the moment she had only FRANKIES. We asked her what they are. She said stuffed chapathi rolls. We tried that. It was nothing but potato bhaji stuffing that we make for Masala Dosa she had stuffed into those chapathis, heated them on the tawa, wrapped them in tissue paper and served with mint chutney and ketchup for which she charged Rs.6/- each. We were shocked to see the price, for those days a masala dosa in any good restaurant cost less than Rs.4/-. Feeling cheated, we left the place with a heavy heart.
Frankies are usually made as chapathi rolls stuffed with some dry veg or meat curry. We found an easy and tasty Indo-West recipe that's a sure hit with the younger generation. That is Grilled Chicken and Veg Frankies. Then again, those who don't eat chicken can substitute that with paneer or mushroom. This is a good party snack. Surprise your guests with this delicious and wholesome dish!
You may use the OTG or Tawa Grill but we used the Sanjeev Kapoor Tandoor for grilling the rolls.

Shredded boneless Chicken - 1 Cup
Sliced Onion - 1
Shredded Cabbage - 2 Leaves
Shredded Carrot - 1
Shredded Green/Red/yellow Bell Peppers - 1/4 cup
Sweet Corn - 1/2 Cup
Chopped Garlic - 4 cloves
Grated Ginger - 1/2 Tsp
Salt and Pepper
Butter - QS
Chilli flakes - 1 Tsp
Tomato Ketchup - QS
Oregano - A pinch
Dry Chapathis - 4-6
Oil - 1 Tsp
Diluted White Vinegar - 1/2 Tsp


Marinate shredded chicken with salt, pepper and vinegar.
Heat oil in a wok. Add chopped garlic and grated ginger. Add the marinated chicken.
Saute well on high heat till chicken is golden and cooked.
Add shredded onion and cabbage. Fry till transparent and crisp.
Add the other veggies and saute well. Add salt and pepper to taste.
Switch off the flame and sprinkle chilli flakes and oregano.
Mix well and allow to stand for a few minutes.
Heat the grill.
Apply little butter on each chapathi followed by 1 tsp ketchup, place a tablespoonful of the curry on it, roll and grill till slightly browned.
Cut into 3-4 pieces and serve with a dipping sauce of your choice.

Note: You may also apply cheese spread instead of butter on the chapathis.

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