Frankie
● IndiaThe Frankie was created in 1967 by Amarjit Singh Tibb at his Tibb's Frankie restaurant in Mumbai, intentionally as an Indian answer to the shawarma and kebab roll. The technique of coating the paratha in beaten egg on the tawa and then filling and rolling it is Tibb's invention. The chain now operates across India.
The Frankie is Mumbai's definitive street food roll — sold from carts and small shops across the city at all hours. It is the food that fuels late-night film shoots in Bollywood, that feeds college students between classes, that office workers grab for lunch. Its combination of crisp egg-coated bread, spiced filling, and tangy chutneys is the model for many Indian street rolls.
Make a roti or paratha. On a hot tawa, pour a beaten egg, place the roti on top, and cook until the egg is set and fused to the bread. Flip briefly. Fill with chicken tikka (grilled spiced chicken) or paneer tikka, sliced onions, chopped coriander, green chutney, and ketchup. Roll tightly, wrap the bottom in paper, and eat standing up.