Chicken Frankie
This Chicken Frankie wraps Malvani-spiced chicken, onion and capsicum in a soft homemade whole-wheat wrap. Our Chicken Masala: Malvani Masala gives the filling a bold coastal character while a fresh coriander-mint chutney keeps each roll bright.
Ingredients:
- 450g boneless skinless chicken, cut into small pieces
- 200g whole-wheat flour
- 120–130ml water for the dough
- 20g neutral vegetable oil, divided
- 15g Aazol’s Chicken Masala: Malvani Masala
- 100g onion, thinly sliced
- 80g green capsicum, thinly sliced
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 5g salt
- 30g fresh coriander
- 10g fresh mint leaves
- 10g lemon juice
- 5g green chilli
- 20–30ml water for the chutney
Instructions:
1. Combine the whole-wheat flour with half the salt, 10g oil and 120ml water. Knead for 5–6 minutes into a soft dough, adding the remaining water only if needed. Cover and rest for 15 minutes.
2. Blend the coriander, mint, lemon juice, green chilli and 20–30ml water into a thick chutney. Keep chilled until assembly.
3. Heat the remaining 10g oil in a pan over medium-high heat. Add the ginger and garlic and cook for 30 seconds. Add the chicken, Aazol’s Chicken Masala: Malvani Masala and the remaining salt.
4. Cook the chicken for 7–9 minutes until nearly cooked through. Add the capsicum and half the sliced onion and cook for another 3–4 minutes until the chicken is done and the vegetables still have some bite.
5. Divide the rested dough into four equal portions. Roll each into a thin 22–24cm round and cook on a hot dry tawa for about 45–60 seconds per side until cooked with light brown spots.
6. Spread each warm wrap with a little chutney. Divide the chicken filling and remaining raw onion between the four wraps.
7. Fold in the sides, roll firmly into frankies and serve immediately with any remaining chutney on the side.
Serve these Chicken Frankies hot while the wraps are soft and the Malvani chicken filling is freshly cooked.
