The Ultimate Homemade Paneer Frankie Recipe
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Did You Know?
Historical Tidbit
The Frankie originated in Mumbai and was popularized by Amarjit Singh Tibb in the 1960s.
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The Golden Rule
"Measure your salt with your heart, but never rush the onion-browning process—patience is the true secret of royal kitchens."
Ingredients
31 items required
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Chef's Notes
Treat your paneer with respect; searing it gently creates a barrier that locks in moisture while absorbing every drop of the spiced tomato pulp.
Pro Tip
Warm your rotis slightly on a dry pan before assembly to ensure they roll up without cracking under the pressure of your magnificent fillings.
Kitchen Catastrophe Warning
Failing to let the paneer filling cool slightly before assembly will turn your mayonnaise into a melted, watery tragedy and dissolve your rotis into sad, soggy mush.
The Jester's Corner
Royal Court Comedy
They call this 'fast food' because it takes 20 minutes to make and 20 seconds to disappear into my stomach.
The Culinary Science
Simmering paneer in a tomato-based sauce allows the dairy proteins to relax slightly, welcoming deep umami flavors into their porous structure.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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