Potato Paneer Frankie Recipe – Chilli Vinegar Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Potato Paneer Frankie Recipe – Chilli Vinegar Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably stumbled upon the magic of a Frankie. It’s the ultimate grab-and-go snack – a flavour explosion rolled up in a warm roti. Today, I’m sharing my take on this classic: a Potato Paneer Frankie, complete with a zesty chilli vinegar that’ll take it to the next level. I first made this for a friend’s birthday, and it was a huge hit! Let’s get cooking.

Why You’ll Love This Recipe

This isn’t just any Frankie; it’s a symphony of textures and tastes. Soft, spiced potato and paneer patties nestled in a flaky roti, drizzled with tangy chilli vinegar, and finished with a sprinkle of cheese… honestly, what’s not to love? It’s quick to make (about 30 minutes!), satisfying, and perfect for a weeknight dinner or a party snack. Plus, the chilli vinegar adds a unique kick that you won’t find everywhere.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup wheat flour
• 1 cup maida / all-purpose flour
• 0.5 tsp salt
• 2 tbsp oil
• 2 garlic cloves
• 1 inch ginger
• 3 tbsp tomato sauce
• 2 boiled potatoes
• 1 cup paneer / cottage cheese
• 2 tbsp coriander, chopped
• 0.5 cup vinegar
• 2 chillies, chopped

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Maida & Wheat Flour: We’re using a mix of wheat flour and maida (all-purpose flour) for the roti. The maida gives it that lovely soft, slightly flaky texture – it’s a little trick I learned from my grandmother!
• Aamchur: Don’t skip the aamchur (dried mango powder) in the frankie masala! It adds a wonderful tanginess that balances the spices beautifully. It’s a key ingredient in North Indian cuisine.
• Chilli Vinegar: This is a regional street food staple, especially popular in Kolkata. It’s a simple yet incredibly flavourful condiment that cuts through the richness of the Frankie. You’ll find it adds a zing that’s just chef’s kiss.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the roti dough. In a large bowl, combine the wheat flour, maida, salt, and oil. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for about 20 minutes. This resting time is important – it makes the roti much easier to roll.
2. While the dough rests, let’s whip up the chilli vinegar. Simply mix the vinegar and chopped chillies in a small bowl and set aside. The longer it sits, the more the flavours will meld!
3. Now for the frankie masala. In a bowl, combine chilli powder, turmeric, cumin, coriander, garam masala, chaat masala, aamchur, pepper, and salt. Mix well – this is your flavour bomb!
4. Time for the patties! Heat some oil in a pan and sauté the minced garlic, ginger, and chillies until fragrant. Add the tomato sauce and frankie masala, and cook for a couple of minutes.
5. Mash the boiled potatoes and crumble the paneer. Add them to the pan and mix everything together until well combined. Form the mixture into small, round patties.
6. Shallow-fry the potato-paneer patties in a little oil until they’re golden brown and slightly crispy. Set aside.
7. Roll out the roti dough into thin rotis. Cook them on a hot tawa (flat griddle) with a little oil until golden spots appear on both sides.
8. Now for the fun part – assembly! Spread a generous layer of green chutney on each roti. Add a potato-paneer patty, sliced onions, a drizzle of chilli vinegar, a sprinkle of frankie masala, a dollop of tomato sauce, and a grating of cheese.
9. Roll the roti tightly, like a burrito, and wrap it in butter paper. This helps keep it warm and prevents it from falling apart. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the tawa when cooking the rotis. Cook them one or two at a time for even cooking.
• For extra flavour, you can add a pinch of red chilli powder to the potato-paneer mixture.
• If you don’t have a tawa, you can use a flat non-stick pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based paneer and vegan cheese to make this Frankie completely vegan. My friend, Sarah, swears by this version!
• Gluten-Free Adaptation: Substitute the wheat flour and maida with a gluten-free flour blend for a gluten-free Frankie.
• Spice Level: Adjust the quantity of chillies in the masala and vinegar to control the spice level. My family prefers a milder version, so I usually reduce the chillies.
• Festival Adaptations: This makes a fantastic quick snack during festivals like Janmashtami or Navratri. It’s easy to make in larger batches for gatherings.

Serving Suggestions

This Frankie is perfect on its own, but you can also serve it with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of chai (Indian tea)

Storage Instructions

Frankies are best enjoyed fresh. However, if you have leftovers:

• Store the patties and rotis separately in airtight containers in the refrigerator for up to 2 days.
• Reheat the patties in a pan or microwave. Warm the roti on a tawa or in a dry pan.
• Assemble the Frankie just before serving.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent the roti from becoming hard?

The key is to keep them warm! Wrap them in a clean kitchen towel or store them in a roti box. Adding a little oil while kneading the dough also helps.

2. Can I make the potato-paneer patties ahead of time? If so, how should I store them?

Yes, you can! Make the patties and store them in an airtight container in the refrigerator for up to 2 days. You can also freeze them for longer storage.

3. What is aamchur and can I substitute it with anything else?

Aamchur is dried mango powder, and it adds a unique tangy flavour. If you can’t find it, you can substitute it with lemon juice or tamarind paste, but the flavour won’t be exactly the same.

4. How can I adjust the tanginess of the chilli vinegar?

Simply add more or less vinegar to adjust the tanginess. You can also add a pinch of sugar to balance the flavours.

5. Is it possible to bake the potato-paneer patties instead of frying them?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through.

6. What type of cheese is traditionally used in a Frankie?

Mozzarella cheese is commonly used, but you can also use cheddar or a blend of cheeses.