Schezwan Chicken Frankie - A treat for spicy, street food lovers

We were in a “Thursday evening limbo” - referring to the liberating “Friday feel” but not without the pressure of having to endure yet another long working day. On many such evenings, I face the dilemma of meals to prepare so as to suit our mood - something exciting yet not extremely adventurous; peppy yet not exactly the elaborate Friday night dinners. Not very long ago, on one such autumn-ish, Thursday evening, the mood to eat a roadside Frankie/roll struck. Frankie – rolls – chicken – they all conjure up images of a roadside joint serving up lip smacking, spicy frankies dripping with sauce that don’t take a moment to roll down to the elbows. This is it, I thought – a spicy chicken Frankie! Yum..what not to love?!I ran a quick mental check through the ingredient checklist and voila! we had it all on hand. Feeling particularly adventurous that day, I wanted to make the flaky paratha from scratch (instead of the store bought ones we are guilty of resorting to many a times!) and exactly then while running through the pantry, the store bought bottle of schezwan sauce caught my eye. Schezwan sauce is the quintessential Chinese import that is known to have seen through many versions based on the chillies at hand. Originally made with Chinese Sichuan peppercorns or Chinese coriander - this sauce any Indo-Chinese lover's dream. Although..I had heard about Schezwan fried rice, Schezwan Chicken etc. etc. but have I ever heard of Schezwan Chicken Frankie? NO! But why? Isn’t a great idea to have a spicy Schezwan spiced chicken filled inside a flaky roll? So well..why not?First came the prep for the dough – all purpose flour, whole wheat flour, water and oil kneaded to a soft dough and kept aside. All prep done for the sauce and the frankie- Check! So now was the part of marinating the chicken and making the sauce and actually getting down to making the filling. Although this recipe seems to have a dozen of steps…I realized that it’s actually quite manageable once I have all the components laid out. Some planning, some organization and about an hour in the kitchen – I had the most flaky, delicious chicken frankie I had in a long time! The hubby is a big time fan of any roadside junk and this coming from an arm’s distance was a major thumbs up (I knew I am getting numerous requests for it in the upcoming days!). Our first bite of the frankie was so delish that honestly, it was difficult to even wait for the pictures to be taken before we could gobble down the hot, scrumptious rolls. A big round of applause to the patience and self-control with which the hubby ( I) waited to devour it while I meticulously took shots (with him being the hand-model!). Without much ado, here’s the another of my treasured recipes for Schezwan Chicken Frankie.~Schezwan Chicken Frankie/ Rolls~Spicy, garlicky Indo-chinese chicken stuffing rolled in a crisp, flaky homemade egg roll layered on with sliced onions, a tomato-chili sauce and the chaat masala forms a quick, to-go meal that also satisfies the craving for the street side delicacy. A treat for spicy, street food lovers!Note: This dish can very easily for adapted for vegetarians. Substitute Paneer/tofu instead of chicken and opt out of the egg.

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  •   For the dough (Makes 6 frankies):
  •   1 Cup - All purpose flour / Maida
  •   1/3 Cup - Whole Wheat flour 
  •   1 Tablespoon - Oil
  •   1/2 teaspoon - Salt 
  •   Water to make a soft dough
  •   Rice flour to dust
  •   For the chicken filling:
  •   1 lb - Chicken
  •   For marination
  •   1/2 Tablespoon - Light Soy sauce 
  •   1 Tablespoon - Vinegar
  •   For the Schezwan Sauce:
  •   7-8 nos - Red Chillies
  •   10-12 cloves - Garlic
  •   2 Tablespoons - Ginger - chopped
  •   1/2 Tablespoon - Vinegar
  •   1/2 Teaspoon - Soy Sauce
  •   1 teaspoon - Tomato ketchup
  •   1/2 teaspoon - Garlic powder
  •   1/8 teaspoon or pinch - Sugar
  •   Fillings:
  •   6 nos - Eggs
  •   Sliced onions
  •   Chaat Masala
  •   1/2 Tablespoon - Tomato sauce
  •   1/2 Tablespoon - Chili Sauce