prep time
15 minutes
cook time
15 minutes

Creamy Paneer Frankie

Made with the Del Monte Eggless Mayo, this spiced up paneer frankie has a good balance of flavours. Perfect for a quick lunch, serve it with Del Monte tomato ketchup and cilantro chutney.


250 Grams Grilled / Lightly Toasted Paneer
2 Small Tomatoes
1 Medium Onion
1 Green Chilli Finely Chopped
4-5 Cloves Of Garlic Chopped
1 Inch Ginger Grated
1/2 TBSP Jeera
2 TBSP Chopped Coriander
1 TBSP Red Chilli Powder
1.5 TBSP Frankie Masala
2-3 TBSP Oil
1/4 Cup Eggless Mayo
1/2 Cup Wheat Flour
1/2 Cup Maida
1 TBSP Oil
- Water For Kneading
- Pinch Of Salt


  1. Knead the dough by mixing all ingredients and keep aside for at least 30 minutes by covering it with a damp cloth.
  2. Heat oil in a pan and toast the paneer cubes till golden brown. Keep aside
  3. Blend tomatoes, ginger, garlic, and green chilies in a blender to form a smooth paste.
  4. Heat oil in a pan, then add tomato paste till it leaves oil.
  5. Add the spices and saute for 30 seconds. Add the paneer cubes, Frankie masala, and mix well.
  6. Finally, add chopped coriander and mix well. Keep this mixture aside.

For making the Frankie base -

  1. Divide dough into equal portions and roll into balls. Press a little to flatten it like a patty.
  2. Roll out a circular disc and place it on a heated tawa over medium flame.
  3. When tiny bubbles rise flip it over. Spread ½ tsp oil around the edges and press with a spatula for 30 seconds until golden brown and flip and repeat this process on the other side.
  4. Take it off the flame into a plate.

Assembling -

  1. Spread a generous amount of eggless mayo and add in the Paneer filling in the center and fold gently like a roll. 
  2. Serve with eggless mayo dip on the side.

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