Thursday, June 11, 2015

Cooking with leftovers - Paneer Undhiyu Frankie

Ingredients
Multiply quantities by number of frankies you wish to make
1 tbsp  Paneer jalfrezi - recipe by Sanjeev Kapoor (Substitute with any leftover Paneer dish that doesn't have much gravy)
2 tbsp Undhiyu - subsitute with any vegetable  that has a little bit of thick gravy
1 tbsp Maggi Tomato ketchup (hopefully no MSG or lead)
1 tsp Frankie roll masala
1 tsp Parmesan cheese (substitute with any cheese)
2 tbsp chopped capsicum / onion mixture
1 tsp chopped coriander leaves
1 Chapatti or roti or plain parantha
A little cooking oil and/or little butter

Heat oil on medium high flame. Add the chopped capsicum onion mixture and give it a char ,If the flame is high enough , you should still have a crunch factor(a minute or two). take it out and then Heat the Undhiyu and Paneer on the same pan so that they are warm, then take it out.
add a little bit of butter to the pan and place the chapatti over it. Once the chapatti is warm , add a little bit of butter to the other side and turn it over. Assemble the below quickly if you dont like the Frankie crisp (I do , so I can take my time). Sprinkle the frankie masala over the chapatti. Then add the undhiyu / paneer mixture in the center as a  thick vertical diameter. Add the chopped capsicum  and onion and spread the Maggi sauce over the mixture. finally add the coriander leaves and sprinkle the cheese over it. Hopefully the cheese melts a little bit when you fold the chapatti and helps the frankie remain closed. Heat till desired level of crispness. Fold the chapatti over from both sides over the mixture and take it out of the pan.







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