• 2 Ways Frankie
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INGREDIENTS


Peri Peri Vegetable Frankie

Servings - 2 - 3

INGREDIENTS


All purpose flour - 150 grams

Wheat flour - 150 grams

Salt - 1 teaspoon

Oil - 1 tablespoon

Water - 200 milliliters

Butter - 40 grams

Bell pepper - 400 grams

Paneer - 150 grams

Salt - 1 teaspoon

Black pepper - 3/4 teaspoon

Peri peri sauce - 70 grams

Mayonnaise - 80 grams

Peri peri sauce - to taste

PREPARATION

1. In a mixing bowl, add 150 grams all purpose flour, 150 grams wheat flour, 1 teaspoon salt, 1 tablespoon oil, 200 milliliters water and knead it into a smooth soft dough.

2. Rest the dough for 30 minutes.

3. Heat 40 grams butter in a skillet, add 400 grams bell pepper and mix it well.

4. Cook for 7 - 10 minutes on medium heat.

5. Then, add 150 grams paneer, 1 teaspoon salt, 3/4 teaspoon black pepper and mix it well.

6. Cook for another 5 - 7 minutes on medium heat.

7. Now, add 70 grams peri peri sauce, 80 grams mayonnaise and mix it again.

8. Cook for another 3 - 5 minutes on medium heat.

9. Remove it from heat and keep aside.

10. Take a ball from dough and flatten it with the help of a rolling pin.

11. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes flip it gently.

12. Cook until it turns golden brown in color from both sides.

13. Remove it from heat and place it on a board.

14. Spread the peri peri sauce over it.

15. Place the prepared stuffing on it.

16. Roll it and wrap with aluminium foil.

17. Serve hot.

Noodle Frankie

Servings - 2 - 3

INGREDIENTS

All purpose flour - 165 grams

Wheat flour - 100 grams

Salt - 1/2 teaspoon

Oil - 2 teaspoons

Water - 150 milliliters

Butter - for brushing

Butter - 2 tablespoons

Garlic - 1 tablespoon

Bell pepper - 120 grams

Carrot - 120 grams

Cabbage - 120 grams

Schezwan sauce - 235 grams

Boiled noodles - 500 grams

Salt - 1 teaspoon

Red chili sauce - to taste

Cabbage - to taste

Onions - to taste

Processed cheese - to taste

Chaat masala - to taste

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