Cheesy Mumbai-Style

Paneer Frankie

Perfect for Tiffin

How To Make Paneer Frankie

Ingredients

For the Roti Wrap

• 1 cup whole wheat flour
• ½ cup all-purpose flour
• 1 tbsp oil
• Water as required
• Salt to taste

For the Paneer Filling

• 200 g paneer, cubed
• 1 small onion, finely chopped
• 1 small capsicum, sliced
• 1 tomato, finely chopped
• 1–2 green chillies, chopped
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tbsp oil
• Salt to taste

For the Green Chutney

• 1 cup coriander leaves
• ½ cup mint leaves
• 1 green chilli
• 1 tbsp lemon juice
• Salt to taste
• Additional
• ½ cup grated cheese
• Butter or oil for toasting

Method

To prepare the roti wrap:

• Mix both flours with salt and oil in a bowl.
• Add water gradually to make a soft dough.
• Rest for 15 minutes, then divide into small balls.
• Roll out into thin rotis and cook lightly on a hot tawa.

To make the green chutney:

• Blend coriander, mint, green chillies, lemon juice, and salt.
• Add a little water if needed for a smooth paste.

To cook the paneer filling:

• Heat oil in a pan and sauté onions until golden.
• Add tomatoes, capsicum, and chillies, cooking till soft.
• Stir in spices and cook for a minute.
• Add paneer cubes, mix well, and cook for 2–3 minutes.

To assemble the frankie: 

• Spread chutney on each roti.
• Add a portion of paneer filling in the centre.
• Sprinkle grated cheese generously.
• Roll tightly, sealing the edges with foil or butter paper if packing.
• Toast lightly on the tawa with butter before serving or packing.

Tips to Avoid Sogginess

• Do not overstuff the filling; less is more.
• Always cool the paneer mixture slightly before rolling.
• Use foil or parchment paper to keep the wrap intact.
• Pack chutney separately if the frankie will be eaten hours later.

Final Bite

The cheesy paneer frankie captures the essence of Mumbai’s street food while being perfectly suited for lunch boxes. Its balance of spice, freshness, and indulgence ensures it never feels boring, no matter how many times it appears in the tiffin. With the right wrapping and smart tips, it can hold its texture for hours, making it a reliable, flavour-packed choice for busy days.