Go Back
+ servings
close-up of a chicken frankie

Chicken Frankie

This Chicken Frankie recipe is a very popular Mumbai street food/snack. These finger licking rolls are layered with omelette and filled with juicy spiced chicken and onions. Wrap the rolls in some aluminum foil and pop a couple of them in your lunch bag for a meal on the go!
Course Lunch/Brunch
Cuisine Indian
Keyword chicken frankie roll
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 317kcal


  • 1 Indian wok or karahi or saucepan
  • 1 Pyrex bowl medium sized
  • 1 Rolling Pin
  • 1 Frypan medium sized


Frankie Masala

  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon cumin powder
  • 1 teaspoon pomegranate powder anardana
  • 1 teaspoon mango powder amchur
  • 1 teaspoon black salt kala namak
  • ½ teaspoon garam masala

Chicken Filling

  • 3 tablespoon cooking oil
  • 2 red onions medium-sized, finely chopped
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 green chillies chopped
  • 1 tablespoon white vinegar
  • 2 tablespoon frankie masala
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon sea salt
  • 2 tablespoon tomato paste
  • 1.1 lbs chicken breast or thigh, boneless, cut into bite-sized pieces

Paratha (Flatbread)

  • 1 cup whole wheat flour
  • 1 cup all purpose flour maida
  • ¼ teaspoon sea salt or regular salt
  • 2 tablespoon yogurt
  • 1 cup water approximately, for kneading
  • 2 tablespoon cooking oil

Other Ingredients

  • 3 eggs
  • ¼ tsp sea salt
  • 1 red onion sliced
  • 2 tbsp white vinegar


Make the Frankie masala

  • Put all the spices in a jar with a lid and and shake until well mixed.

2. Make the chicken filling 

  • Heat the cooking oil in a saucepan or karahi and add the onions. Fry on medium heat until golden brown.
  • Add the ginger and garlic, green chillies, vinegar, Frankie masala, turmeric, coriander, red chilli powder, and salt. Cook for 2 minutes on medium heat. Add a splash of water so the spices don't burn.
  • Add the tomato paste and cook for 5 minutes, stirring occasionally.
  • Add the chicken and cook uncovered for 8-10 minutes. The chicken filling should be quite thick without much moisture.

Make the paratha or flatbread

  • Put both the flours in a large bowl and the salt and yogurt. Mix with your hands until the flour resembles coarse breadcrumbs.
  • Add water little by little and knead the dough until it comes together in a firm but soft ball.
  • Cover the dough with a damp tea towel and rest it for about 15 minutes.
  • Take a moment to soak the onions in vinegar (under 'Other Ingredients), so they have time to absorb the vinegar.
  • Knead the dough very briefly again until it is smooth and pliable.
  • Break off equal sized portions and shape into balls.
  • With the help of a rolling pin, roll out each ball into a flat and thin disc.
  • Swirl a few drops of oil in a heated nonstick frypan (medium heat) and place a disc in the frypan gently. Wait for a few seconds, then flip. When a few brown spots start appearing on the disc, take off the heat. Repeat with the remaining discs. Stack the parathas on a plate and cover with a towel or lid so they don't dry out.

Assemble the Frankies

  • Break the eggs in a bowl and add the salt. Whisk lightly with a fork.
  • In the same frypan that you used for making the paratha, drop a tablespoon of egg and swirl it in the pan.
  • Immediately place a cooked paratha over the egg so that it covers it completely. Wait a few seconds, then flip the paratha so the egg side faces you. Transfer the paratha onto a platter, egg side up. Repeat for all the parathas.
  • Take one paratha and spoon out 2 tablespoons of the chicken filling on the edge of the paratha. Sprinkle a little Frankie masala, then top with some of the vinegar soaked onions. Roll up the paratha and wrap it tightly in some aluminum foil. Repeat with all the parathas until all the chicken filling has been used up. Your Chicken Frankie Rolls are ready!


  1. Make sure the chicken filling is dry with no watery gravy, or the rolls will become soggy.
  2. Keep the chicken bite-sized so you can roll the paratha easily.
  3. Don't overcook the chicken, especially if you are using breast meat as it tends to dry out if cooked too long. However, do make sure it is cooked through.
  4. Once you've assembled the Frankies, try and have them the same day. If meal prepping, cook the chicken and parathas in advance. Then, assemble them when you're ready to eat.
  5. Store the extra frankie masala in a dry bottle with a lid and label it. 


Calories: 317kcal | Carbohydrates: 30g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 760mg | Potassium: 465mg | Fiber: 4g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg