Paneer Frankie

The trick to street food at home? Make it family style! It’s also fun when there’s some assembly required too… messy, but fun.

A Frankie is essentially the Indian version of a wrap or a Mexican burrito. It was created by Amarjit Tibb, ‘a self-confessed foodie who used to run a salt refinery’. He came across Lebanese pita bread wraps in his travels, altered the type of flatbread, fillings and spices used to suit the Indian palate and opened his first Frankie outlet in Mumbai in 1969.

Nowadays there are many, many different recipes out there for Frankies, stuffed with an assortment of fillings; and what the vegetarian Frankie recipes seem to have in common is paneer.

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I’ve had a list of paneer recipes I’ve been meaning to try out, but it’s taken me a while to finally figure out that the difference between making ricotta from scratch and making paneer from scratch is pressing… but more on this when I actually have time to press it!

So you could say that paneer has been on my mind lately… And then Miss Fromage Homage asked us to pair cheese with fresh herbs for June’s Cheese, Please! challenge. What goes well with paneer? Coriander! So I figured I’d be a little cheeky… did you know that coriander is a herb when its leaves are used and a spice when its seeds are used?

Paneer Frankie

  • Servings: makes 6 frankies
  • Print

Frankie Paneer

Ingredients

  • 40g butter
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 long green chilli (finely chopped)
  • 450g paneer (cut into 2.5 cm cubes)
  • 1 tablespoon chaat masala spice*
  • 1 lime (zested and juiced)
  • 1 cup coriander leaves (roughly chopped, plus extra to serve)
  • 6 pieces paratha**

To Serve (optional):

  • 1 telegraph cucumber (cut into 12 batons)
  • 2 carrots (cut into 24 batons)
  • Red onion (thinly sliced)

Method

  1. Melt the butter in a large frying pan over high heat. Add the onion, garlic and chilli and cook for 2 minutes or until the onion is lightly golden.
  2. Add the paneer and chaat masala and cook, tossing occasionally, for 4 minutes or until the paneer is golden.
  3. Add lime zest, lime juice and the coriander leaves and cook for a further 2 to 3 minute or until combined. Season with salt and pepper, top with extra coriander and set aside to cool slightly.
  4. Heat or toast the paratha and serve with the herbed paneer, cucumber and carrot batons and raw red onion slices.

* Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.

** Paratha is a type of Indian flatbread. It is available from supermarkets in packets or in the frozen section of Indian food shops

Recipe from the SBS Food website.

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About Food Daydreaming

I follow new recipes perfectly the first couple of times and then I pull them apart and put them back together my way. My biggest pet peeve is when I follow a recipe to a tee and then it doesn't turn out the way it should... I end up growling in my kitchen and that's just not right ;)

10 responses to “Paneer Frankie

  1. Looks awesome! 🙂 I love paneer!
    Btw – how do you get to format your recipes so its printable? Any tips? Is it a widget? Coz I’d love to do the same!

    xx
    B

  2. Interesting story about the origin of the dish. It’s so great when different food cultures cross and create something new and unique. Thanks for sharing! 🙂

  3. Very interesting post, love learning the history of food. I love paneer and love street food. This looks delicious!

  4. Yum, that looks good. I’m also liking your coriander herb/spice fact. Thanks for taking up the Cheese, Please! Challenge yet again 🙂

  5. Pingback: June’s Cheese, Please! Recipe Blog Challenge – Herbs | Fromage Homage

  6. Pingback: June’s Cheese, Please! Challenge Round-up – Cheese and Herbs | Fromage Homage

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