Spicy Chana Chaat Frankie Recipe

Simple spicy chana mixed with chat masala and fresh onions which is rolled into a frankie for a quick snack.

Archana's Kitchen
Spicy Chana Chaat Frankie Recipe
598 ratings.

Spicy Chana Chaat Frankie Recipe is a delicious way of packing a spicy chana filling into your rotis. The chana is made by tossing it with some spicy Indian masala and then mixed with freshly chopped onions and tomato so that crunch remains while you take every bite of the Frankie. The stuffing is rolled along with a whole wheat paratha with a smear of mustard sauce.

Serve the Spicy Chana Chaat Frankie along with green chutney and some fresh Carrot Cucumber Tomato Salad by the side to enjoy your evening snack. 

If you are looking for more Frankie recipes here are some: 

  1. Kolkata Style Egg Frankie Recipe (Wrap or Roll Recipe)
  2. Calcutta Style Paneer Egg Frankie Recipe (Wrap or Roll Recipe)
  3. Spicy Aloo Frankie Recipe ( Potato Wrap or Roll Recipe)

Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

    For the Paratha
  • 1 cup Whole Wheat Flour
  • 1 pinch Salt
  • For the Stuffing
  • 1 cup Kabuli Chana (White Chickpeas) , soaked overnight and boiled
  • 1 inch Ginger , chopped
  • 4 cloves Garlic , pound
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 tablespoon Cumin powder (Jeera)
  • 2 tablespoon Chaat Masala Powder
  • 1 teaspoon Sugar
  • Salt , to taste
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • 1 Green Chilli , chopped
  • 2 sprig Coriander (Dhania) Leaves , chopped

How to make Spicy Chana Chaat Frankie Recipe

  1. To begin making Spicy Chana Chaat Frankie Recipe soak the chickpeas in water till overnight. Boil the chickpeas in a pressure cooker with water, so that lentils are fully immersed. Pressure cook them for 30 minutes until they are cooked.

  2. Remove from the heat, wait until all the pressure is released naturally. Strain the chickpeas and keep 1 cup of the cooked water for later use.

  3. Heat a sauce pan on medium heat with oil, add ginger garlic that is chopped and fry for 1 minutes till it softens.

  4. Add the cooked chickpeas, along with red chilli powder, turmeric power, chaat masala, cumin powder, sugar and salt. Give it a toss. At this point add the preserved water and cook until the water is all evaporated and you get a little wet gravy.

  5. Switch off the heat and add all the chopped vegetables along coriander leaves and give it a toss. Check for salt and keep it aside.

To make the parathas
  1. Knead the flour with water to form a firm dough. Take a medium sized ball from the dough, dust some flour on to your rolling board and flatten the dough. Start rolling the dough flat to form a big circle. Do not roll it too thin.

  2. With skillet on medium high heat, place one rolled out paratha on the skillet. After a few seconds you will notice an air pockets popping out. At this point flip the plain paratha and smear about 1/2 a teaspoon of ghee. Using a flat spatula do a light pressing and turning motion to cook to the paratha.

  3. Flip to the other side and press and turn the paratha in a similar way. You will notice brown spots around the parathas and it will be slightly crisp. Remove from heat and place on a platter or serve hot.

  4. Continue the similar process with the remaining rolled portions and stack the cooked paratha.

To assemble
  1. Take out one paratha, smear mustard sauce evenly and spoon the stuffing and place it on one side of the paratha and start rolling it tightly.

  2. You can wrap it tightly with an aluminum foil and cover it tightly. This will help you to eat the roll more conveniently. You can cut it in the middle and peel off the wrapper and pack it for your lunch box as well.

  3. Serve the Spicy Chana Chaat Frankie along with green chutney and some fresh Carrot Cucumber Tomato Salad by the side to enjoy your evening snack.

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Last Modified On Sunday, 16 July 2017 20:01
     
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