Bombay Frankies

Recipe from What's For Lunch, Honey?


For the Frankies

4-6 chapatis (you can also use whole wheat tortillas if you do not have fresh chapatis at hand)
1 medium red onion, thinly sliced
2 garlic cloves, minced
1 inch piece ginger, minced
2-3 green chilies, finely chopped
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon chaat masala
1/4 teaspoon red chili powder
juice of 1/2 lime
Salt and pepper
3 tablespoon canola oil
500g paneer, cubed. You'll find find step by step instructions to make paneer here.
250g mixed vegetables, julienne
Handful coriander leaves
1 egg, beaten

For the Spicy Mango Chutney

6-7 ripe mangoes, cut into chunks
200-250 ml white vinegar
Juice and zest of 4 limes
2 cups sugar
10 whole cloves
15-20 red peppercorns
1 large red onion, finely chopped
1 teaspoon red chili flakes
1 1/2 teaspoon coarse salt
2 tablespoons ginger, minced


For the Frankies

Heat 2 tablespoons oil in a large wok. When hot, add the onions and stir fry until transparent. Mix in the garlic, ginger and green chilies and sauté for another minute or so. Now add all of the spices. Cook for approx. 4-5 minutes, then add the vegetables and give it a good toss. Now add the paneer cubes and gently stir.

Drizzle the lime juice and sprinkle the coriander leaves. Mix well.

Assembling the Frankies

In a large skillet heat up a tiny drop of the remaining oil. Place the chapati (or tortilla) to heat through. Add a a little bit of water to the egg. Generously brush the egg wash onto the chapati and flip. Cook for 1-2 minues, brushing with the egg wash on this side. Flip again and cook for another 1-2 minutes.

Place the chapati on a chopping board. Add a few tablespoons of the paneer filling and roll, similarly to a wrap. Repeat the process for all of the chapatis and filing.

Serve with mango chutney.

For the Spicy Mango Chutney

In a sauce pan add the vinegar, red onion, chili flakes, peppercorns, cloves, salt and sugar and bring to a boil over a medium heat. Reduce heat and simmer for approx. 15 minutes.

Add lime zest and juice, ginger and mangoes and stir well. Simmer for approx 40 minutes until the mangoes begin to soften and the mixture thickens. Remove from heat and transfer the chutney immediately into jars.

Refrigerated the chutney will last for up to 4 weeks.