The day I made this, it was supposed to be something simple, I thought why not make a Frankie with Paneer Bhurji. I made this after the kids had their meal and when they say me assembling it, they were upset that I was having something so fancy and didn’t offer to them. So I had to make it for them and they enjoyed it so much. Only they were not able to do justice for it and have been asking me to make it again ever since.
I didn’t even remember that I have already posted another version of Paneer Bhurji. As I said I wanted to make something quick and luckily this recipe was so simple and different too.
I enjoyed clicking these pictures which were again clicked in flat 5 mins of being made and consumed.
I enjoyed planning for this theme as it opened up so many options. I would surely wish to have this theme again to try all other versions we may have. I hope you all enjoyed this as much I as did making them!
Paneer Bhurji Frankie
For the Frankie
All purpose flour – 1 cup
Wheat flour – 3 tbsp
Ghee – 1 tbsp
Knead using as much water to a soft pliable dough. Let it rest for 10 mins.
How to make the Wraps
Heat a tawa, grease with oil. Divide the dough into equal balls, dust and roll out as how you will do a paratto.
Cook these on both sides by adding oil. Repeat with the rest of the balls.
For the Paneer Bhurji
Paneer, crumbled – 1 cup
Onions – 1 medium
Green chilies, finely chopped – 2 long
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Garam masala – 1/2 tsp
Cumin powder – 1/2 tsp
Coriander leaves handful
Oil – 1 tsp
Salt to taste
How to make the Scramble
Have homemade Paneer ready. Do not set the paneer, just store it as you tie it to squeeze out water. If the paneer is set, then grate it fine.
Heat a non stick pan with oil, add the finely chopped onions and saute till it turns colour, add the green chilies, next add the crumbled paneer and all the spice powders. Mix well and simmer for 2 mins with lid covered.
Adjust spice and switch off, garnish with coriander leaves.
How to assemble the Frankie
Place the cooked wrap on a plate, place as much required filling in the middle and bring both ends together tightly. Insert a toothpick to hold the layers.
Else you can wrap this as how you will do a burrito. Personally I always feel the flaky parotto tastes better as a wrap.
Serve with a side or as such.