DIY Veg Frankie
Crunchy rolled roti stuffed with spiced paneer, fresh vegetables, and creamy sauces — a fun fusion street food made effortlessly with 11 pouches.
🌮 Crunchy street food delight
IN-BOX 📦
Your complete meal kit arrives with 11 carefully portioned pouches ready for rolling
Curd
Base for marinade & chutney
Marinate Spice
🌶️ Flavor for paneer
Ginger-Garlic Paste
👃 Aromatic marinade
Paneer
Vacuum-sealed tofu
Lemon
🍊 Zesty freshness
Veg Mix
🥕 Onion, carrot, lettuce & capsicum
Veggie Spice
🧂 Seasoning herbs
Green Chutney
💚 Cooling herb swirl
Butter
🍳 Enriched toasting
Roti
🌮 Rolling wrap sheet
Veg Mayo
🍴 Creamy tangy sauce
Whenever we reference a numbered pouch, we're telling you which in-box pouch to use for that ingredient. For example: "Take 3/4 of Pouch 1 (Curd)" means use pouch 1 from your kit.
Instructions
🥣 Make the Marinade ← Mix ↓
Scoop about 60 grams of curd from Pouch 1 into a mixing bowl. Sprinkle Pouch 2 (Marinate Spice Box) and whisk until you get a smooth paste. Fold in 1 teaspoon of Pouch 3 (Ginger-Garlic Paste) — stir until fragrant. Carefully open Pouch 4 (vacuum-sealed paneer) and gently toss the cubed paneer until every piece is fully coated with the spicy curd marinade. Squeeze the juice of half of Pouch 5 (lemon) into the marinade for a zesty lift. Cover and refrigerate the marinated paneer for at least 10–15 minutes (or up to 1 hour) so the flavors can penetrate deeply.
🥕 Dress the Veggies ← Prepare ↓
In a separate bowl, dump out Pouch 6 (Veg Mix — onion, carrot, iceberg lettuce, capsicum). If the pieces look too big, roughly chop them to match your desired roll filling size — keep some bite-sized chunks for texture. Sprinkle Pouch 7 (Veggie Spice Box) evenly and toss to coat. Add the juice of the remaining lemon half from Pouch 5 — this brightens and cleans the veggies. Give a gentle toss and set aside so the veggies stay crisp and refreshing.
💚 Whip the Chutney ← Blend ↓
Grab Pouch 8 (Green Chutney Box) and take the remaining curd left over from Pouch 1. In a small bowl, combine both and whisk vigorously until you get a smooth, creamy, vibrant green chutney. Taste and add a pinch of salt if the veggie spice box didn't include any. This chutney will be the cool, creamy swirl inside your frankie — use it generously!
🔥 Sear the Paneer ← Pan Cook ↓
Heat a non-stick pan or tawa on medium heat. Add half of Pouch 9 (Butter) — enough to coat the surface generously (about ½ tablespoon). Carefully lay the marinated paneer cubes in a single layer. Sear and cook, turning occasionally with tongs, until you have nice golden brown marks on all sides and the paneer is heated through (about 8–10 minutes). If you like a slightly charred finish for extra smokiness, briefly increase heat at the end. Remove the cooked paneer to a plate and keep warm while you prep the roti.
🔥 Warm the Roti ← Tawa ↓
Using the same tawa or a clean flat pan, heat on medium. Add the remaining butter from Pouch 9 and carefully warm the Pouch 10 (Roti) for 20–30 seconds on each side until it softens, puffs slightly, and takes on light brown marks. This warm, pliable roti will make rolling much easier. Set aside.
🌯 Assemble & Roll ← Roll Tight ↓
Place the warm roti on a clean, floured surface. Spread the prepared green chutney evenly over the roti — this is your creamy base. Add a generous layer of the seared paneer across the centre of the roti. Top the paneer with the dressed fresh veggies from Step 2. Drizzle or spoon Pouch 11 (Veg Mayo) generously over the veggies — you can use the entire pouch or adjust to your taste. Squeeze any remaining lemon if desired for extra brightness, then roll tightly from one edge inward, tucking the ends as you go so the filling stays sealed inside. Wrap in paper foil or serve immediately while warm!
Finish & Serve
Serve your DIY Veg Frankie hot and crispy! Cut in half if desired so you can see the beautiful layered filling inside. Enjoy with extra chutney or a fresh side salad for crunch. Store any leftover components separately (paneer, veggies, roti) in the fridge for up to 2 days, reheat gently before eating.
👏 Quick Tips ✅
🌶️ Tip 1: Spice Level
Choose pouch 2 spice amount based on your heat tolerance — add extra from pouch 2 if you want more kick.
💚 Tip 2: Cool Chutney
The green chutney should be smooth and creamy — whisk until no herbs are visible and it's perfectly blended.
🥄 Tip 3: Gentle Folding
When mixing paneer with marinade, fold gently so the cream doesn't break apart.
💧 Tip 4: Water Adjustment
Keep your veggies fresh by not over-saucing them — lettuce will wilt if too wet.