Chicken Frankies are extremely popular and delicious Indian street food due to their flavour richness and easy use. Since it is a paratha, the dish, being a wrapped spicy and savoury filling of marinated chicken, can be quickly eaten on the go. Chicken Frankies have a warm, flaky paratha accompanying juicy, soft chicken fillings. Preparing Chicken Frankies begins with marinating boneless chicken pieces in a mixture of yoghurt, spices and herbs such as turmeric, red chilli powder, garam masala, ginger, and garlic. After hours of marinating, the rich flavour lets the chicken be pan-fried or grilled until well done and tender. Meanwhile, the paratha is made with whole wheat flour or all-purpose flour and then gets spread out and fried on one side till golden brown, crispy, and bright on both sides. Then, the cooked chicken is placed in the middle and topped with some sliced onions, tomatoes, and lettuce and drizzled with a bit of tangy chutney or mayonnaise for flavour. The paratha is then rolled up very carefully so that the filling stays stuck between the rolls, forming a convenient portable wrap. Chicken Frankies can always be accompanied by extra chutney or raita served on the side for added flavour to the taste buds. This dish can be varied and adapted to suit personal tastes, filling and sauces. Chicken Frankies can be ready for devouring at lunch, dinner, or even a snack - perfectly balancing spices, textures and flavours in one comprehensive meal.

• 1/2 tsp garam masala
• 1 1/2 tsp coriander powder
• 1 tsp amchur
• 1 tbsp coriander leaves
• 1 1/2tsp red chilli powder
• 1 tsp black salt
• Oil
• 1/2 tsp cumin powder
• 2 tbsp yoghurt
• 3 onion
• 1 tbsp maida
• 1/2 tsp turmeric powder
• 1 tbsp tomato paste
• 1 tbsp ginger
• 1 tbsp garlic
• 1 tsp sea salt
• 5 tbsp cooking oil
• 1 tbsp white vinegar
• 3 eggs
• 2 green chilli
• 1.1 ibs chicken breast
• 1 tbsp wheat flour

• Start this recipe of chicken frankies by mixing red chilli powder, coriander powder, turmeric powder, cumin powder, pomegranate powder, mango powder, black salt, and garam masala in a jar.
• Shake it like you mean it! This masala will be used for both the filling and the paratha.
• Next, heat 3 tablespoons of oil in a big pan over medium heat.
• Add finely chopped onions, stirring often till they're golden brown.
• Now, toss in some minced ginger, garlic, and green chillies. Let them saut for a minute or until your kitchen smells amazing.
• Now grab your chicken Frankie masala mix and add a tablespoon of it, along with a pinch of turmeric, coriander, red chilli powder, and salt.
• Stir it all up and let it cook for a good two minutes.
• Then add some tomato paste and let it cook down for five minutes, stir occasionally to avoid sticking.
• Add the chicken pieces and cook for 8-10 minutes, uncovered, stirring occasionally. The chicken should soak up all the spice, and the filling should be thick, with no watery mess. Set it aside to cool.
• In a separate bowl, mix whole wheat flour, all-purpose flour, salt, and yoghurt.
• Rub it together till it forms coarse breadcrumbs, then slowly add water while kneading till you get a soft but firm dough.
• Cover with a damp towel and rest for 15 minutes.
• Slice some red onions, soak them in vinegar, and leave them to sit so they can absorb the tang.
• Now knead the dough lightly, break it into small balls, and roll them into thin discs.
• Heat a pan, add some oil, and cook the parathas until they get brown spots on both sides. Keep them covered so they don't dry out.
• Next, beat an egg with a pinch of salt. Heat a little oil in the same pan and pour in the egg. Place a paratha on top, cook for a few seconds, and flip it. Do this for all parathas.
• To assemble: take a paratha, spread about 2 tablespoons of chicken filling along the edge, sprinkle more Frankie masala, and top with vinegar-soaked onions.
• Roll it up tightly, maybe wrapping it in foil to keep it neat. Repeat this for all the parathas, and you're done! Enjoy the chicken frankies recipe.