Air fryer recipe · Snacks
Paneer Frankie
Mumbai's beloved frankie wrapped tight around spiced paneer and a sharp onion crunch.
- 24 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 9.1 gprotein
- 5.4 gcarbs
- 8.3 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Paneer, cut in fingers200 g
- Roti or wrap2 large
- Frankie masala2 tsp
- Red onion, sliced1 medium
- Tamarind chutney3 tbsp
- Lemon juice1 tbsp
Method
Season the paneer
Coat the paneer fingers with the frankie masala, lemon juice and a drizzle of oil. Give them ten minutes to rest so the masala soaks into the surface. A short marinade means the spice flavours the paneer through, not just the outside.
Pickle the onions
Toss the sliced onion with a squeeze of lemon and a pinch of salt, then set it aside. As you cook the paneer, the onion turns soft and pink and loses its raw, sharp bite, so it adds crunch and tang without overpowering the roll.
Crisp the paneer
Arrange the paneer fingers in the basket without crowding and air-fry until the edges turn golden. Shake the basket once so every side browns evenly. Space around each finger lets the hot air crisp them instead of leaving them pale and soft.
Build the frankie
Lay a roti flat, brush it with tamarind chutney, then line up the paneer fingers and a fistful of pickled onion. Roll it up snugly and wrap one end in foil for a firm grip and to stop the filling sliding out.
Final air-fry
Set the rolled frankies in the basket seam-side down and air-fry at 200°C for 10 min until the wrap is toasty and lightly blistered. Cooking seam down seals the join so it holds. Slice each in half and serve hot.
