We were in a “Thursday evening limbo” – referring to the liberating “Friday feel” but not without the pressure of having to endure yet another long working day. On many such evenings, I face the dilemma of meals to prepare so as to suit our mood – something exciting yet not extremely adventurous; peppy yet not exactly the elaborate Friday night dinners. Not very long ago, on one such autumn-ish, Thursday evening, the mood to eat a roadside Frankie/roll struck. Frankie – rolls – chicken – they all conjure up images of a roadside joint serving up lip smacking, spicy frankies dripping with sauce that don’t take a moment to roll down to the elbows. This is it, I thought – a spicy chicken Frankie! Yum..what not to love?!
I ran a quick mental check through the ingredient checklist and voila! we had it all on hand. Feeling particularly adventurous that day, I wanted to make the flaky paratha from scratch (instead of the store bought ones we are guilty of resorting to many a times!) and exactly then while running through the pantry, the store bought bottle of schezwan sauce caught my eye. Schezwan sauce is the quintessential Chinese import that is known to have seen through many versions based on the chillies at hand. Originally made with Chinese Sichuan peppercorns or Chinese coriander – this sauce any Indo-Chinese lover’s dream. Although..I had heard about Schezwan fried rice, Schezwan Chicken etc. etc. but have I ever heard of Schezwan Chicken Frankie? NO! But why? Isn’t a great idea to have a spicy Schezwan spiced chicken filled inside a flaky roll? So well..why not?
First came the prep for the dough – all purpose flour, whole wheat flour, water and oil kneaded to a soft dough and kept aside. All prep done for the sauce and the frankie- Check! So now was the part of marinating the chicken and making the sauce and actually getting down to making the filling. Although this recipe seems to have a dozen of steps…I realized that it’s actually quite manageable once I have all the components laid out. Some planning, some organization and about an hour in the kitchen – I had the most flaky, delicious chicken frankie I had in a long time! The hubby is a big time fan of any roadside junk and this coming from an arm’s distance was a major thumbs up (I knew I am getting numerous requests for it in the upcoming days!). Our first bite of the frankie was so delish that honestly, it was difficult to even wait for the pictures to be taken before we could gobble down the hot, scrumptious rolls. A big round of applause to the patience and self-control with which the hubby ( I) waited to devour it while I meticulously took shots (with him being the hand-model!). Without much ado, here’s the another of my treasured recipes for Schezwan Chicken Frankie.
~Schezwan Chicken Frankie/ Rolls~
Spicy, garlicky Indo-chinese chicken stuffing rolled in a crisp, flaky homemade egg roll layered on with sliced onions, a tomato-chili sauce and the chaat masala forms a quick, to-go meal that also satisfies the craving for the street side delicacy. A treat for spicy, street food lovers!
Note: This dish can very easily for adapted for vegetarians. Substitute Paneer/tofu instead of chicken and opt out of the egg.
We were in a “Thursday evening limbo” - referring to the liberating “Friday feel” but not without the pressure of having to endure yet another long working day. On many such evenings, I face the dilemma of meals to prepare so as to suit our mood - something exciting yet not extremely adventurous; pe
For the dough (Makes 6 frankies):
For the chicken filling:
For the Schezwan Sauce:
- For the flaky roll: Knead all the ingredients for the dough and keep aside to rest (10-15 minutes).
- After the dough is rested, knead it again and make balls. Roll the dough into a thin chapati using whole wheat flour to dust. Apply oil to the thinly rolled roti and sprinkle some oil and rice powder. Spread evenly. Make thin neat folds to the rolled out dough and make a log. Then roll the log into a spiral and leave it to rest for 15 mins.
- Roll out the spiral dough ball into a thin roti. Note: Layering and rolling the dough helps in getting the flaky texture of the paratha. It can be done as usual without the double rolling. You can also use a store bought flour tortilla and skip the paratha completely.
- On a griddle over medium high heat, quickly roast the roti on both sides and keep aside.
- For the filling:Marinate small bite sized chicken pieces with light soy sauce and vinegar. Keep aside.
- For the Schezwan sauce: Soak 7-8 red chillies in warm water for 5 minutes. Make a fine paste of soaked red chillies and keep aside.
- Finely chop garlic and 1 inch of ginger (~2 Tablespoons). Heat oil in a pan over medium heat and sauté garlic ginger till soft (~1 min).
- Then pour in the red chili sauce and sauté till oil separates. Then add in vinegar, tomato ketchup and soy sauce. Add pinch of sugar and salt. Add 1/4 c water to make a sauce.
- Add in the marinated chicken and sauté. Add in garlic powder at the end and set aside. Check for salt.
- Whisk an egg in a bowl. Pour oil into the pan and add the egg. When the egg is still fully set, place one roti on it and pour oil. Toast till the egg is cooked and roti is cooked.
- Keep all the fillings on the table. Mix the tomato sauce and chili sauce in a small bowl with 1 Tablespoon of water and keep aside.
- Lay out the egg paratha and add in a layer of spicy Schezwan Chicken filling.
- Sprinkle generously some chopped onions, mix of tomato and chili sauce, some chopped chillies (optional) and chaat masala. Roll tightly and enjoy!