With the release of Indian Kitchen this month its been so lovely to see everyone cook from it! Curry lovers worldwide from Sydney, Barcelona, Finland, Dubai and of course the UK have got their copies of my book Indian Kitchen. Its a joy to see everyone enjoying the recipes. Indian Kitchen is available to order on Amazon UK and also Amazon.com. You can also preorder it in India via Flipkart
For those of you who haven’t got a copy but would like a sneak peak into the book I wanted to share a recipe on my website for delicious Bombay Frankie Rolls. I used to eat them when I was younger and always relished the Tibbs rolls. Savouring every bite of the Frankie hoping it would never end. Even today going back to Mumbai that’s the first stop for bringing back childhood memories.
So what is a Frankie? Its a street food addition in India. Frankies are rolls made with flatbread and egg stuffed with spicy fried moist meat chunks, salad onions and some mint chutney. The first bite of a Frankie will keep you hooked forever.
Ready-frozen parathas made with maida flour (a mixture of hard and soft wheat) work best with the egg, but chapattis or plain flatbread could be used instead.
Pound the ginger and garlic to a coarse paste using a pestle and mortar. Put the paste in a large bowl and add the vinegar, chilli powder, garam masala and cumin. Stir well, then add the yoghurt. Add the lamb and mix well to coat the meat thoroughly. Leave to marinate for a few hours or preferably overnight.
When ready to cook, start to prepare the assembly ingredients. Put the chopped chillies in a small bowl, add the vinegar and set aside to soak. In a separate bowl mix the red onion with the lemon juice and a generous pinch of salt. Mix well and let them soak too while you fry the lamb. Place a frying pan over a medium heat and add the oil. When hot, add the lamb and fry for 12–15 minutes, stirring continually to make sure it doesn’t dry out or stick to the pan (add a splash of water – around 20ml – if necessary). Season to taste and remove from the heat. Keep warm while you assemble the frankies.
Heat a separate dry frying pan and add a paratha to cook it through for 2–3 minutes. Flip it over and add 3 tablespoons of the beaten egg, spreading it well over the paratha. Let the underside cook, then flip it again to cook the eggs for a few seconds. The paratha will begin to fluff up and form a pillowy base for the stuffing. Transfer the paratha to a plate. Place a small portion of the cooked spicy lamb on it, add a few onion slices and spread over 2 teaspoons of chutney. Sprinkle 1 teaspoon of the chilli-flavoured vinegar over the top. Roll up the Frankie and wrap in foil or secure with a toothpick. Repeat with the other parathas and eat while still warm.
For the Mint & Coriander Chutney
Soak the cashew nuts in warm water for 20–30 minutes, until softened. Transfer the nuts to a blender with a little of their soaking water, add the rest of the ingredients and blitz to a smooth fine paste. Season to taste. Add a little more water to make a slightly runny dipping chutney. Decant the chutney into a bowl, refrigerate and use within a few days.
Recipe from Indian Kitchen by Maunika Gowardhan published by Hodder & Stoughton. Image Helen Cathcart