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Paneer Frankie

1 WEDNESDAY, JUNE 2016

(makes 4 pieces)

Potato Paratha
Ingredients
1 pc (100 gms) - Potato (boil and mash)
50 gms - Wheat Flour
To taste - Salt
1 pc - Green chilli (chop finely)
1/4 cup - Coriander leaves
4 tsp - Oil or butter
Method
Mix the potato, flour, salt, green chillies and coriander leaves.
Knead it into a dough.
Divide them into four portions.
Roll each portion and fatten it thin to 14 cms diameter.
Heat the girdle [tava].
Roast one side of the roti, then turn it over and apply the oil.
When the colour becomes light brown with dark brown specks on it turn the roti once more.
Apply some more oil to it.
Remove from girdle and keep it aside.
Repeat the same process with the remaining parathas.

Chutney-mix
Ingredients
1 Tbsp - Green chutney (recipe given below)
1 Tbsp - Dates and tamarind chutney (recipe given below)
Method
Mix both the chutneys and keep aside.
(option specially for young kids - add just a bit of tomato ketchup to it, do not add more as the frankie will become soggy)

Green chutney
Ingredients
1 1/2 cups - Coriander leaves with soft stems
1 1/2 tsp - Lemon juice
To taste - Salt
1 pc - Green chillies (break into half)
1/4 tsp - Cumin seeds [Jeera]
1 tbsp - Daalia (made of chanadal and is available in the grocery store)
50 ml (approx) - Water
Method
Mix everything in a blender.
Blend it to a fine chutney.

Dates and tamarind chutney
Ingredients
25 gms - Seedless tamarind [Imli]
75 gms - Seedless dates [Khajur]
50 gms - Jaggery [Gur]
1/2 tsp - Cumin seeds [Jeera] (roasted)
1/2 tsp - Black salt
1/2 tsp - Red chilli powder
To taste - Salt
1 cup - Water
Method
Boil the tamarind, dates and jaggery in 3/4 cup of water.
Cool and blend this mix with 1/4 cup water.
Then cool and pass it through a sieve.
Boil it and add the cumin seeds, black salt, red chilli powder and salt.
Cook further for 2 to 3 minutes.

Vegetable Salad
Ingredients
1/4 pc - Red bell pepper (cut thin and long)
1/4 pc - Yellow bell pepper (cut thin and long)
1/4 pc - Capsicum (cut thin and long)
1 pc - Onion (cut thin and long)
to taste - Salt
To taste - Red chilli powder
Method
Put the onion slices, salt and chilli powder in a bowl.
Mash them little with the hands, so that the onions release some of its juice and flavour.
Keep it aside along with the slices of red bell pepper, yellow bell pepper and capsicum.

Tava Paneer
Ingredients
150 gms - Paneer (chop into 8 pieces measuring 2” in length x 3/4” in width x 1/2” in height)
4 tsp - Oil
1 Tbsp - Chaat masala
1/4 tsp - Rock salt
Method
Heat the griddle [tava].
Spread the oil on it.
Arrange the paneer slices on it.
Keep turning it till all the sides are browned.
Remove from the heat.
Sprinkle the chaat masala and rock salt on each side of the paneer pieces.

Assemble
Ingredients
Potato Parathas
Chutney-mix
Vegetable salad
Tava Paneer
Method
Keep one paratha on a platter.
Spread a teaspoon of chutney-mix on it.
Arrange three slices of each of the peppers on one end of the roti.
Now top it with two pieces of paneer and roll it.
Put a tablespoon of onion slices over it.
Sprinkle some chaat masala and drizzle some lime juice on it.
Roll it into a tight cylindrical shape.
Repeat the process with the other parathas.
Serve with-Green-chutney-along with-DATES-AND-TAMARIND-CHUTNEY.
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