Spicy Schezwan Frankie | Street Style Veg Schezwan Aloo Franky Roll Recipe | Madhuras | Ep - 646

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Schezwan Frankie is a popular street food. This is tastes just yummy though it is a little spicy. Actually Frankie is a very versatile food in the sense that you can experiment a lot according to your choice. You can make filling of your choice for Frankie. This is a way to make children have the veggies those they don’t like. Try this Frankie at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
For Making Paratha:
• 2 cups Maida / All purpose flour
• 1/2 cup Wheat flour
• Salt to taste
For Schezwan Masala:
• 2 tsp Red chili powder
• 1 tsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Roasted Cumin powder
• 1/4 tsp Turmeric powder
• 1 tsp Black salt
• 1 tsp Chat masala
For Stuffing:
• 2 tbsp Oil
• 1 tbsp chopped Garlic
• Chopped Ginger
• 1 medium finely chopped Onion
• 2 tsp Rice
• 2 tsp Poha
• Schezwan sauce
• 1 big boiled, peeled mashed Potato
• Chopped Spring onion
Assembling the Frankie:
• Schezwan chutney
• Tomato ketchup
• Finely chopped Onion
• Shredded Cabbage
• Frankie masala

Method:
For Making Paratha:
• In a bowl take maida. Add wheat flour, salt and mix well.
• Add a little water at a time and knead it into dough.
• Make dough as we make our chapatti dough.
• The dough should not be too thick nor too thin. It should have
medium consistency.
• Spread some oil on the dough and cover it.
• Rest the dough for at least 30 minutes.
• After 30 minutes take the dough and mix it once more.
• Take a small portion of dough and make it nice and even.
• Spread some dry flour on rolling board & put the dough ball on it.
• Roll it into a paratha as we make roti.
• Heat up skillet on medium heat.
• When nice tiny bubbles begin to appear on paratha after about 2-
3 minutes, flip it over and cook for about 2-3 minutes from other
side as well.
• Spread some butter and flip the paratha over.
• Spread some butter on other side too.
• Fry until paratha turns nice golden form both sides.
• Take the paratha into a dish.
For Schezwan Masala:
• In a bowl take red chili powder.
• Add coriander powder, garam masala, roasted cumin powder,
turmeric powder, black salt, chat masala and mix everything well
together.
• Schezwan masala is ready.
• You can store this masala in air tight container for about 3-4
months.
For Stuffing:
• Heat up oil in a pan.
• Add garlic, ginger and fry for about 30 seconds.
• Add onion and fry until onion turns nice and soft.
• Transfer rice, poha into a blender jar and blend into coarse
powder.
• When onion is cooked well, add 1 tsp Frankie masala, schazwan
sauce and mix well.
• Add mashed potato, poha & rice powder, salt and mix well.
• Rice and poha powder gives nice binding and helps to make
patties crispier.
• Turn off the gas and add spring onion.
• Adding spring onion is optional. You can add coriander leaves
instead of it.
• Mix well and transfer the mixture into another dish.
• Let the mixture cool down a little.
• Take a handful mixture and make long patty.
• The patty should be big enough to fit in the roll.
• Flatten the patty a little so that you can easily shallow fry it.
• Heat up a little oil in a pan. Place the patties in the pan.
• Fry the patties until these turn deep golden from both sides.
• Flip the patties over after frying them from one side for about 3-4
minutes.
• Fry for another 3-4 minutes from other side as well.
• Take the patties into a dish.
Assembling the Frankie:
• Spread some schezwan chutney all over the paratha.
• Spread 1 tsp tomato ketch over the paratha.
• Put the potato patty at the center of the paratha.
• Add onion, shredded cabbage, Frankie masala, coriander leaves
and roll the paratha and schezwan Frankie is already.

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