The Savory
30 minPrep Time
30 minCook Time
1 hourTotal Time
4Servings
Table of Contents
Ingredients
For the Paratha (Wrap):
- 2 cups whole wheat flour
- 1 tbsp oil
- 1/2 tsp salt
- Water (as needed)
For the Chicken Filling:
- 300g boneless chicken, thinly sliced
- 2 tbsp yogurt
- 1 tbsp tandoori masala
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- Salt to taste
For the Basket:
- 1 cup refined flour (for edible basket)
- 1 egg (for binding, optional)
- Oil (for frying)
For Assembly:
- 1 onion, sliced
- 1 capsicum, sliced
- 1/4 cup mint chutney
- 1/4 cup schezwan sauce
- 1/2 cup grated cheese (optional)
Instructions
1
Make the Paratha
Knead flour, salt, oil, and water into a soft dough. Rest for 20 mins. Roll into thin circles and cook on a tawa until golden.
2
Prepare the Chicken
Marinate chicken with yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt for 30 mins. Grill or pan-fry until cooked.
3
Create the Edible Basket
Mix refined flour with water (and egg if using) into a thick batter. Press into a basket mold or free-form weave in hot oil. Fry until crisp.
4
Assemble the Frankie Basket
Spread mint chutney and schezwan sauce on paratha. Layer chicken, onions, capsicum, and cheese. Roll tightly and place inside the edible basket.
Tips & Tricks
- Paratha Perfection: Knead well for softness. Cook on medium heat to avoid dryness.
- Filling Tricks: Pre-cook fillings for quick assembly. Drain excess moisture to prevent sogginess.
- Basket Hacks: Use a muffin tin as a mold for uniform baskets. Keep baskets airtight to retain crispness.
- Serving: Brush the basket with garlic butter for extra flavor. Pair with mint-coriander chutney, tamarind-date chutney, or garlic mayo.