Frankies

Ingredients for filling

Beef Undercut or Boneless Chicken breast 250 gm cut into small cubes
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes 2 cubed and boiled
Onion 1 cubed
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chile sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp

Ingredients for paratha

Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp
Salt ½ tsp
Sugar ½ tsp
Oil for frying
(Or u can use Frozen paratha's but make sure dunt use oil/butter)

Method for paratha

In a bowl add flour, yeast, oil, salt, sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small rotis and fry like paratha.

Method for filling

Cook undercut with ginger garlic paste, salt, yogurt and 1 cup of water till water dries and undercut tender, heat oil in pan add ketchup, chili sauce, black pepper, crushed red pepper, all spice and lemon juice also add in it boiled potatoes cubes, onion, capsicum and meat mixture, remove from heat and cool, put the filling on paratha and seal with a toothpick.

Frankies

Hot and Spicy Reshmi kabab Rolls

Ingredients

Chicken mince ½ kg
Almonds blanched and grinded 2 tbsp heaped
Desiccated coconut 3 tsp grinded
All spice 1 tsp heaped
Roasted cumin powder 1 tsp
Crushed red pepper 1 tbsp
White pepper ½ tsp
Roasted coriander crushed 1 ½ tsp
Salt 1 tsp heaped
Green chilies grinded 1 tsp
Ginger garlic paste 1 tbsp
Ghee 2 tbsp heaped
Corn flour 1 tbsp

Method

Marinate the chicken mince with grinded almonds and coconut paste, all spice, roasted cumin powder, crushed red pepper, white pepper, salt, roasted crushed coriander, green chilies grinded, ginger garlic paste, ghee and corn flour, mix very well put on skewers, bar b q or bake for 20 minutes, on 180 degree C, give dum of coal and use in parathas.

Ingredients for chatni

Yogurt 1 cup
Red chili powder ½ tsp
Green chili grinded 1 tsp
Chat masala 1 tsp
Salt ¼ tsp

Method

Whisk yogurt add in chili powder, chat masala, salt, green chili grinded, serve with roll.

Hot and Spicy Reshmi kabab Rolls

Aloo Matar ka Paratha

Ingredients

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped
) Oil for frying -

Method

Add whole wheat flour, salt and oil in a bowl. Mix. Add water and knead to make a soft dough. Cover and keep aside for 15-20 minutes. Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl. Mix nicely. Make lemon size balls of the dough. Divide each ball into two pieces. Dust and roll both the pieces to approx 4-5 inch. Keep 2 tbsp of filling on one of the rolled piece. Cover with the another rolled piece. Seal the ends. Dust and roll to approx 6 inch disc. Heat a griddle. Fry the paratha from both the sides applying little oil till brown spots appear. Serve hot with curd, achar and butter.

Aloo Matar ka Paratha