Makes 12 Frankies

Chicken/Paneer: Cut into small bite size pieces

• Option 1:
• Marinade chicken (1lb)/paneer (1 lb) in:

– 2 tbsp Tandoori Paste

– 1 1/2 tsp of ginger-chili-garlic paste

– 1 tsp salt

– 1 tbsp greek yoghurt

• Option 2: Marinade chicken (1lb) /paneer (1 lb) in:

– 2 tbsp Tikka Masala Paste

– 1 1/2 tsp of ginger-chili-garlic paste

– 1 tsp salt and 1 tbsp greek yoghurt

• Cook chicken for 15-20 minutes on a skillet (medium heat)
• Cook paneer for 5 minutes on a skillet (medium heat)

Lamb (1lb ): Cut into small bite size pieces

• Lamb Option: Marinade the lamb in :

– 2 tbsp Rogan Josh paste

– 1 1/2 tsp of ginger-chili-garic paste

-1 tsp salt

• I usually pressure cook lamb meat on medium heat for 4 whistles and lower the heat and cook for 5 minutes. Next just toss the meat onto a skillet to evaporate any liquids

• Aloo Tiki Option: 6-7 peeled and steamed potatoes

Once the potatoes are cooked, mash it and let it cool in the fridge for 2 hours minimum

What you will need for this is:

– 1 1/2 tsp ginger-chili-garlic paste

– 1 tbsp red chili powder

– 1/2 tsp turmeric

– 1 tsp cumin powder

– 1 tsp chat masala powder

– 5-6 fresh green chilies chopped finely

– 1 1/2 tsp salt to taste

– 1/4 cup chopped coriander

• Mix all ingredients together and shape into mini patties
• Heat oil on a skillet and pan fry the tikis until golden brown

Additional Ingredients:

• Plain puff parathas (frozen packet)
• Green Chutney (optional)
• Mint & yogurt sauce
• Chili sauce of your choice
• Red and white cabbage sliced thinly (1/4 cup each) (for Aloo Tiki Frankies ONLY)
• Onions and peppers of your choice sliced and cooked on a skillet (use for paneer, chicken and lamb frankies)

You can use any sauces of your choice; these are just what I like to use, and you can add other toppings of your choice as well.

You are now ready to build

Cook your parathas on a pan, then build!!

Serve hot and Enjoy!