Paneer Frankie

Preparation time: 25 min
Cooking time: 15 min

Level: moderate
Source: self
Serves: 2 people

Ingredients:

For the wraps:

Roti atta: 2 cups 

Flour: 2 tbsp

Oil: 1 tsp

Water to knead

For the filling:

Onion, diced or finely chopped: 1 medium sized

Tomato, diced or pureed: 1 medium sized

Fresh coriander, chopped for garnishing

Garlic, finely chopped: 6-7 segments

Ginger paste: 1 tsp

Paneer, diced: 16 - 20 pieces

Red chili powder: 1 tsp

Garam masala: 1 tsp

Amchur powder: 1/2 tsp

Chaat masala: 1 tsp
Coriander mint green chutney (or Bandar cilantro sauce available at Sprouts)

Shredded cheese of your choice.

Salt to taste

Procedure:

For the wraps:

Mix ingredients of the wraps with water, just enough to knead into a soft dough.Keep closed for 10 minutes. Scoop out small balls of dough, roll them into small circles. Apply oil on each circle, fold into half and then into quarter (look live curved edged triangles). Roll out the triangles using a rolling pin into round or triangular wraps. Heat oil on a griddle pan, roast wraps until golden brown. Keep aside.

For the filling:

Heat oil in a pan/pot. Add garlic and saute for a minute till it turns golden brown. Add ginger paste, fry for a few seconds and then add 1/2 the quantity of onion. Saute till onion turns translucent. Then add tomato and cook until the oil separates out for about 4-5 minutes. Add chili powder,  amchur powder, chaat masala and finally garam masala. Fry for a minute and then add paneer. Mix well and cook for an additional 2 minutes. Turn off heat. Garnish with fresh coriander.

Frankie assembly:

Place a wrap on a plate; spread a tsp of green chutney on it. Place the filling at the center. Garnish with chopped onion, chaat masala and cheese. Fold one side of the wrap and roll adjacent sides into a frankie. You can use parchment paper or aluminum foil to roll the frankie. Serve with your favorite hot sauce or ketchup!