aloo frankie recipe | alu paneer frankie | aloo cheese kathi roll (2024)

FAQs

What is paneer kathi roll made of? ›

Paneer Kathi Roll is a Indian wrap with a filling of marinated and pan-fried paneer (Indian cheese), plenty of veggies and green chutney (mint chutney/ cilantro chutney). Though originated on the streets and restaurants, Paneer Kathi Roll is a staple & more popular in the Indian households, especially with kids.

While the two terms are often used interchangeably, there are a few subtle differences between these two Indian wraps. First, frankies have an egg layer that is cooked onto the roti, while kathi rolls do not. Secondly, kathi rolls originated in Calcutta, while frankies come from Mumbai.

Frankie is a wrap made with various stuffings and served as a street food snack served in various parts of India. A vegetarian frankie usually includes assorted toppings of veggie stir fry, legumes, paneer, cheese, potato tikki, veg cutlet, lentils kabab. You can also add any other leftover vegetable as a filling.

Ingredients: Jiralu Masala, Lemon, Pepper, Asafoetida, Turmeric, Kashmiri Chilli Powder, Chat Masala.

Paneer can be made with buffalo milk, goat milk, sheep milk or cow's milk. Although it is similar to cottage cheese, paneer is usually made without rennet and therefore has a different texture. Paneer is made by curdling milk with a food acid, usually lemon juice, vinegar, or citric acid.

A kati roll (sometimes spelt kathi roll; Bengali: কাঠি রোল) is a street-food dish originating from Kolkata, West Bengal, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.

The frankie, India's much-loved nod to the Lebanese pita roll, is a rule-defying dish designed to be eaten any way you like. There's a certain craving that can only be sated by the sensory delights of the chicken frankie. The crunch of flatbread coated in egg and fried until golden. The acid flash of chopped red onion.

In native Bengali, the word Kati roughly translates to “Stick”, referring to how they were originally made. In Bengal though, the delicacy is simply known as “roll”. Kati Rolls normally contain coriander chutney, egg, and chicken but the types may vary.

One evening when Mr Tibb was watching a historic India vs West Indies cricket match , the crowd roared “Frankie” to cheer Sir Frank Worell's sixer and there the product got its name 'Frankie” as he wanted this product to be also cheered like this by one and all. He immediately registered this as a Trademark.

A shawarma is so much like a kathi roll yet so unlike it. It is less oily and more filling," says Simran Roy, a "foodie" and food blogger.

Is shawarma and Frankie same? ›

Shawarma is a Levantine preparation using skewered meat freshly roasted from a rotisserie along with Hummus, tahini, pickles and other stuff, wrapped in a Pita bread. When it comes to taste it's completely different from the Frankie.

While Kathi roll originated in Kolkata, Frankie originated in Mumbai & was inspired from the doner kebab wraps. The word Kathi means stick/skewers, so these rolls have a filling made with meat on skewers, that's cooked on charcoal/wood.

Mumbai is the birthplace of Fankie. Let not the 'western-sounding' name make you think otherwise. A gentleman named Amarjit Singh Tibb, went to Beirut for a trip where he took quite a liking for the Lebanese Pita Roll. Somewhere around 1960, he thought of recreating the roll, but with an Indian twist.

It is so easy to make at home, the wrap for Frankie is made of Maida (all-purpose-flour) or you can also use wheat flour for this but here I am using Maida for Frankie. Simply knead the dough and roll it into thin chapati (roti) and then place it on hot tava. When you notice the brown spot on it that means it is done.

Paneer manufacture involves the coagulation of milk proteins to form curd. During this process large clumps of proteins are formed in which fat and other colloidal and dissolved solids get entrapped. The coagulation of milk occurs when pH of milk reaches 4.6 which is the isoelectric point of its major protein, casein.

Paneer, is another acid/heat-coagulated cheese, is popular in India and the Middle East. It is made from cows' or buffalo's milk that is heated to 85–90 °C, cooled slightly (e.g., to 72 °C) and lemon juice, citric acid or sour whey added to coagulate the milk (which usually takes only a few minutes).

Kathi rolls are packed in paper whereas frankies are rolled in foil. Tearing off paper after every bite makes kathi roll difficult to eat on the other hand sliding down the plastic wrapping as in the case of a frankie is easy.

Paneer roll can be a healthy option for weight loss when prepared with less oil and whole wheat parathas. Further, the high protein content of paneer helps in keeping you full longer, aiding in weight management.