FOR THE WRAP:
4 large rotis
1 egg, beaten
1 to 2 tablespoons oil
FOR THE FILLING:
3 to 4 tbsp vegetable oil
1 onion, finely diced
2 to 3 small green chilies, finely chopped
2 to 3 cloves of garlic, finely minced
1” piece of ginger, peeled and finely minced
½ tsp turmeric powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder, or to taste
1 tsp chaat masala powder
2 tsp vinegar
1/2 a lime
Dash of Worcestershire sauce
salt & pepper, to taste
2-3 tbsp of freshly chopped cilantro leaves
*For a chicken frankie: 2-3 boneless, skinless chicken breasts or thighs, cut into 1″ cubes.
*For a shrimp frankie: 1 lb of shrimp – peeled, de-veined and tail removed
Method
a) Chicken Frankie:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry for 1 min. Then add the ginger, garlic and green chillies. Next, add cumin and coriander powders, turmeric powder, chaat masala powder, red chilli powder, salt and pepper. Add the chicken and mix. Stir-fry for a few more minutes on medium until the chicken is fully cooked through. Add vinegar, Worcestershire sauce, lime juice and freshly chopped cilantro leaves. Mix well and keep aside.
b) Shrimp Frankie:
In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir-fry for 1 min. Add the ginger, garlic and green chilies. Next add turmeric, coriander powder, cumin powder, red chili powder, chaat masala, salt and pepper. Add the shrimp and toss. Stir-fry for a few more minutes until the shrimp is just barely cooked, taking care not to overcook the shrimp. Add vinegar, Worcestershire sauce, lime juice and freshly chopped cilantro leaves. Mix well and set aside until needed.
How to make the wrap:
Spray a large griddle or frying pan with a few drops of cooking oil or cooking spray, and on medium heat, and place chapatti (or tortilla) on the griddle. Liberally brush the egg wash all over the chapatti and flip. Cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes. Place the chapatti on a clean surface. Add a few tablespoons of the filling (make sure the filling is hot before serving) and wrap into a burrito shape. Wrap with foil or a napkin to serve. Repeat this procedure for the rest of the chapattis.
