The Paneer Frankie, a beloved Indian street food, combines soft paneer, crunchy vegetables, and zesty sauces within a wrap. Marinated paneer cubes, crunchy vegetables, and tangy chutney are nestled in a fresh roti or paratha. This versatile treat offers customisation options for toppings and spice levels and is suitable for lunch, dinner, or a quick snack. To prepare, marinate paneer cubes in a yoghurt-based blend infused with spices and a hint of lemon juice. Frying the paneer until golden imparts a rich, smoky flavour. Spread chutney or sauce on a fresh roti, then add paneer, sliced onions, bell peppers, and shredded cabbage for added crunch. Finish with chaat masala or lemon juice. Roll tightly for a convenient meal. This adaptable recipe is rich in protein and vegetables, making it a wholesome option. Enjoy an explosion of flavours in every bite. Perfect for grab-and-go or as a special addition to family dinners, the Paneer Frankie brings the vibrant taste of Indian street food home

• 1 cup paneer
• 1 tsp butter
• 2 tsp oil
• 1 onion
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 cup tomato pulp
• 1/3 tsp salt
• 1/2 capsicum
• 2 tbsp coriander
• 1/2 tsp chaat masala
• 1/2 tsp amchur

• Start by melting one tablespoon of butter in the large kadai or pan over medium heat.
• Add 1 cup cubed paneer and roast it while stirring till it becomes golden brown.
• Remove the roasted paneer and set aside.
• Add 2 Tsps of oil to the same pan and chop the onion with ginger-garlic paste into it. Saut onions till they get browned golden and develop a rich caramel flavour.
• Add spices to the pan: add ¼ Tsp of turmeric powder, 1/2 of chilli powder, 1/2 Tsp of coriander powder, ¼ Tsp of cumin powder and 1/2 Tsp of garam masala.
• Now saut the mixture over low heat until the spices release all the fragrance aromas.
• Add 1 cup of tomato pulp to the pan.
• Grind three well-ripe tomatoes until a fine paste is obtained.
• Fry the mixture until when the oil is separated from the tomato paste and is visibly well cooked.
• Add some water and salt.
• Stir well and add the roasted paneer along with 1/2 chopped capsicum.
• Cover the pan and let the filling simmer for about 4 minutes so the flavours meld properly.
• Finally, sprinkle two tablespoons of chopped coriander leaves into the mixture and give it a quick stir. Your paneer stuffing is ready.
• Mix all these spices in a small bowl for that tangy Frankie masala: 1/2 chilli powder, ¼ turmeric powder, 1/2 cumin powder, 1/2 coriander powder, 1/2 garam masala, 1/2 chaat masala, 1/2 amchur (dry mango powder), and ¼ Tsp of salt.
• Mix well.
• Assemble, take a chapati, or wrap and warm it a little on a tawa if you like. Spread one tablespoon of eggless mayonnaise and 1 Tsp of chilli sauce evenly over the surface of the wrap.
• Then, place two tablespoons of prepared paneer stuffing on the centre of the wrap spread, then top that with one tablespoon of each shredded cabbage, grated carrot, and a few thinly sliced onions for crunchy texture and freshness.
• Sprinkle the Frankie masala on top of the vegetables and paneer filling. For the tangy flavour burst, squeeze 1 Tsp of fresh lemon juice on top.
• Spread 2 Tbsp of grated cheddar cheese evenly on the filling.
• Roll the wrap tightly, tucking the ends in to secure the filling inside and preventing it from spilling out once wrapped.
• Cut it into halves for more manageable handling after wrapping.
• This tasty recipe of paneer frankie cab ne served hot and enjoyed with spicy paneer, crispy vegetables, and creamy cheese.